How To Deal With Food Waste In Restaurants
Do you ever think how many pounds of food is wasted in the U.S. every year? Food waste in restaurants is an area that is often overlooked. According to research, around 800 million pounds of food ends up in the garbage every year, including food wasted during the entire supply chain from agriculture to retail and households. 40% of this waste comes from restaurants, food service companies, and grocery stores. It is a severe issue that became more concerning when we found that almost 50 million Americans face food insecurity. The number is too high, and if we look around the world, we can see an even more significant number of people facing food insecurity.
Restaurant owners need to look for ways to reduce food waste. In this article, we will describe different ways so that you know how to deal with food waste in restaurants.
Types Of Food Waste In Restaurants
Before going into the details of how we can reduce food waste in restaurants, it is essential to understand the type of food waste in the restaurant.
1. Pre Consumer Waste
It includes all the wasted stock in your restaurant before it reaches customers. For example, if you have a new cook in your restaurant who burns a steak by mistake, it cannot serve the customers and becomes pre-consumer waste. Typically, this type of waste accounts for 4 to 10% of restaurant food waste.
2. Post Consumer Waste
It is the amount of food wasted after it reaches your customer, and it is now the largest category of food waste. Customers in the restaurants typically leave 17% of their food uneaten. Several factors can cause post-consumer waste, such as customer behavior, food taste, etc.
When you determine how much food waste falls into these two categories, you can quickly know what will be wasted and why. And with this information, you can find the right restaurant waste management solutions.
Tips To Reduce Food Waste In Restaurants
Here we are describing some best tips for food waste management that you can implement in your restaurant to lower food waste:
1. Conduct Food Waste Analysis
As previously mentioned, effectively reducing food waste in restaurants starts with identifying the sources of waste. Implementing a food waste tracking system is the most effective way to achieve this. It can be as straightforward as using a physical sheet of paper to record all instances of food waste, both in the front and back of the house, over a specific period, such as one week. The recorded information should include:
- The item that is discarded.
- Its weight or quantity.
- The reason for disposal.
- The date.
- Time.
- The name of the staff member responsible.
Furthermore, suppose your restaurant has been adhering to best practices for inventory management. In that case, you can cross-reference the data on your food waste tracker with information from your Point of Sale (POS) system’s inventory reports or restaurant management software. This comparison will help you pinpoint the exact sources of your food waste and guide you in making targeted efforts to reduce it.
2. Promote Sustainability
Promoting sustainable preparation is a valuable strategy in restaurant waste management, contributing to environmental well-being and customer satisfaction. Sustainability is not just a buzzword; it is a choice that resonates with an increasing number of Americans, with a 23% increase in food and beverage decisions based on sustainability since 2019.
One straightforward yet impactful way to reduce food waste is by educating and training your staff in proper food preparation techniques. For instance, you can conserve water resources by simultaneously washing all fruits and vegetables. Additionally, using a thaw rack instead of water for defrosting frozen food items prevents unnecessary water waste and ensures that delicious food does not end up in the trash. By implementing such sustainable practices in your restaurant, you contribute to a healthier planet and attract environmentally conscious diners who appreciate your commitment to sustainability.
3. Avoid Over Preparing Of Food
Tailoring your inventory management to meet specific needs is crucial, and these requirements can fluctuate based on various factors, such as the season or even the day of the week. For instance, if your restaurant is situated along a beachfront in a tourist hotspot, it’s essential to stock up on more supplies during the bustling summer months and especially on weekends when the crowds flock to the waterfront. Conversely, if your establishment is in the heart of a busy business district, your peak hours might be during the weekday lunch rush.
Leveraging your Point of Sale (POS) system’s reports can help you anticipate the varying levels of business at different times, enabling you to plan and prepare accordingly. This approach prevents over-preparation, which can lead to unnecessary food waste. By aligning your inventory with actual demand, you can reduce the likelihood of discarding excess ingredients, such as unused salad toppings, at night’s end.
4. Manage Inventory Efficiently
While we have delved into food waste statistics, it is equally important to address another aspect of waste management in restaurants – spilled or wasted beverages. Surprisingly, this can result in a significant loss of sales, ranging from 2% to as high as 23%. Therefore, mastering restaurant inventory management for food and beverages becomes crucial in reducing overall waste.
One valuable tip in restaurant waste management is adopting the first-in, first-out (FIFO) method to organize your inventory. It involves placing older items at the forefront of your storage areas to ensure they are used before expiration. Labeling all items with precise use-by dates simplifies this process. Additionally, employing inventory management software can help streamline and organize your inventory management efforts, enhancing efficiency in your waste reduction strategies. By addressing food and beverage waste, you can minimize losses and maximize profitability in your restaurant.
5. Proper Food Storage
Efficiently organizing your restaurant’s fridge is essential, but no meticulous arrangement can compensate for improper storage temperatures. It is crucial to maintain your refrigerator temperature at or below 40°F to ensure food safety. Moreover, foods that necessitate refrigeration, including previously hot leftovers, should not be left at room temperature for more than two hours to prevent food waste. For frozen items, the storage temperature should be maintained at 0°F.
Consistently adhering to these temperature guidelines is essential. Additionally, it is prudent to establish contingency plans for unexpected situations, such as power outages. Having a plan for handling perishable items during such events can help minimize food waste and maintain the quality of your inventory.
6. Calculate And Control Inventory Days
Another way to improve inventory management is by familiarizing yourself with calculating inventory days on hand (DOH) and using it to control what and how much stock you will buy from vendors.
DOH, or Days on Hand, measures the duration an item remains in storage (like that forgotten bag of potatoes at the back of the pantry). To determine DOH, simply calculate the average days your inventory is held before selling. Utilizing a point-of-sale (POS) system and implementing effective inventory tracking methods will lay the foundation for operational efficiency.
7. Repurpose Ingredients
It will be great fun to get creative and work with your kitchen staff to find innovative ways to repurpose ingredients that otherwise go to waste. For example, turning one-day-old bread into croutons.
Remember that many customers of your restaurants are likely interested in sustainability, so you can also involve these customers in this process by using your social media platforms and find out how these customers repurpose ingredients at home. You can organize a contest and offer a free meal for winners to build brand loyalty. This way, you can promote food waste management, help your planet, delight your customers with free meals, and build brand loyalty.
8. Find Multi Menu Items
An essential tip for effective business waste management involves identifying ingredients that can be utilized across various dishes, especially those items you frequently purchase or in large quantities. This approach allows you to benefit from cost savings associated with bulk buying and minimizes the risk of wasted ingredients due to infrequent use.
It is worth noting that maintaining an extensive menu can complicate the task of pinpointing versatile ingredients. In such cases, consider alternative methods for simplifying this process. One option is to transition to a more concise menu in your restaurant, making it more manageable and reducing the chances of ingredient waste.
9. Order In-Season Ingredients
Opt for ingredients in season, as using out-of-season items (like peaches in winter for Minnesota) can lead to quicker spoilage. Embracing in-season ingredients helps reduce food waste in your restaurant and promotes sourcing produce from local providers, a beautiful way to support local agriculture.
10. Reduce Portion Size
Prepare to indulge at this gathering because, in 2017, the typical restaurant serving size in the United States ranged from two to eight times larger than the standard servings recommended by the USDA or FDA. This substantial disparity plays a significant role in escalating post-consumer food waste. For restaurant owners, employing smaller plates or reducing meat servings can effectively downsize restaurant portions and reduce food wastage.
11. Track the Popularity Of Dishes
Running a top-notch restaurant is not always about popularity, but there are times when it certainly is. By implementing a menu management system, restaurants can effectively reduce waste and pinpoint less favored dishes. When you identify these underperforming items, do not hesitate to remove them from your menu – it is a business decision, and no hard feelings are involved. This approach leads to a reduction in pre-consumer food waste.
12. Offer Takeout Meals
Many of us have probably been in a situation where we suddenly remember leaving our takeout container behind on the table on our way home from a restaurant. It is essential to make it effortless for diners to bring home any uneaten food to prevent post-consumer food waste of this kind. Encourage your guests to request a doggy bag for leftovers and ensure you always have available takeout containers – these days, you can even opt for eco-friendly, sustainable options.
13. Train Your Staff to Reduce Food Waste
It is a legal requirement for all food handlers to receive training in food safety, and this education should also encompass waste reduction practices. According to WRAP, inadequate food preparation is responsible for 45% of food waste, making it the most significant contributing factor. Therefore, your staff needs to understand proper food storage, cooking techniques, maintaining cleanliness, and preventing cross-contamination. To delve deeper into these topics, explore our comprehensive course library for further insights.
14. Donate Leftover Food To Charity
Even if you have diligently followed the restaurant waste management tips outlined earlier, you might still have surplus food in storage. In such cases, prioritize food safety and consider providing meals for your staff. Additionally, explore the possibility of donating these excess items to a local charity.
To take your charitable efforts further, you can formalize the process by partnering with an organization like Second Harvest. They specialize in the regular distribution of surplus food to those in need.
Benefits Of Food Waste In Restaurants
Your notebook should now be filled with a wealth of ideas on minimizing food wastage, and it is time to put them into action as soon as possible. It is essential to recognize that reducing food waste is not just about cutting operating costs, although it can lead to a substantial 30% reduction in these expenses.
Moreover, reducing food waste is a positive step for the environment. It is a compelling selling point, particularly for eco-conscious customers, particularly those in the millennial age group. According to The National Restaurant Association, 58% of millennials are drawn to restaurants that prioritize sustainable food sourcing.
Lastly, one of the most significant advantages of curbing food waste is that it allows you to support individuals in your community facing food insecurity.
Conclusion
Managing food waste in restaurants is a multi-faceted endeavor with significant benefits. From reducing operational costs to promoting sustainability and supporting local communities, addressing food waste is not just a business imperative but a responsibility to our planet and society. By implementing the various strategies outlined in this guide, restaurant owners can substantially reduce food waste, conserve resources, and satisfy environmentally conscious customers’ preferences. It is a win-win situation where the restaurant and the community reap the rewards of responsible food waste management. So, let’s put these insights into practice to create a more sustainable and efficient restaurant industry for the future.
FAQs
Food waste in a restaurant refers to food prepared but not served to customers and eventually discarded. It can include leftover portions, expired ingredients, and food unsuitable for consumption.
Managing food waste is essential for several reasons, including reducing operating costs, minimizing environmental impact, appealing to eco-conscious customers, and supporting local communities by donating surplus food.
Strategies include portion control, effective inventory management, menu optimization, staff training, donation programs, composting, and establishing partnerships with food rescue organizations.
You can educate your staff by providing training sessions, implementing food safety and waste reduction protocols, and regularly discussing the importance of minimizing food waste during team meetings.
Options include:
- Donating to local charities.
- Partnering with food rescue organizations.
- Composting organic waste.
- Using surplus ingredients creatively in daily specials or staff meals.
Utilize food waste tracking apps or software, weigh and record food waste daily, and conduct regular waste audits to monitor your progress.
Regulations vary by location, so it’s important to check local health and safety laws regarding food handling, waste disposal, and food donation.
By cutting down on food waste, your restaurant can decrease operating costs, improve efficiency, and increase profit margins.
Reducing food waste helps decrease the environmental footprint of your restaurant, including lower greenhouse gas emissions and less strain on natural resources.
Highlight your sustainability efforts through your website, social media, and in-store signage. Share stories about your food donation programs and eco-friendly practices to engage and attract environmentally conscious patrons.
Read More: How Much Food Waste In United States Yearly?
