Operating a successful restaurant comes with its challenges, demanding unwavering dedication to impress customers with both food quality and service. Beyond this, the management of any-sized food establishment requires meticulous planning to minimize the significant issue of food spoilage and waste.
Addressing this staggering amount of waste involves understanding the unique demands of a restaurant, particularly concerning the type of food served. When a restaurant is able to optimize their purchasing decisions, they’re likely to eliminate issues like over-buying, which can make a substantial difference in reducing waste output.
Beyond just over-buying, restaurants often suffer a great deal of food waste as a result of food spoilage. Spoilage often results from inadequate storage, ineffective product rotation, and subpar refrigeration or temperature control. Poor storage may also lead to physical damage and contamination, fostering the growth of harmful microorganisms, further contributing to a restaurant’s waste totals.
Restaurants must make the necessary measures in preventing spoilage. For example, maintaining clean, dry, and organized kitchen spaces, categorized by expiration date, further contributes to waste reduction. Similarly, effective prevention strategies include prioritizing reliable refrigeration, which can significantly reduce the need for wasted dairy and meat products.
Regardless of the scale of the restaurant, from chain establishments to small family-run businesses, there are numerous effective strategies to prevent food spoilage and substantially reduce waste. Interested in learning more about those strategies? Be sure to continue reading on to the infographic accompanying this post.
How Restaurants Can Reduce Food Spoilage this infographic was contributed by Portabull Storage, an organization offering the industry’s best electric reefer unit
