3 Dos and Don’ts of Restaurant Waste Management
Food and restaurant waste is a bit dangerous. Like hospitals, the food industry has a long list of well-known foodborne illnesses that occur as a result of poor food safety management.
These illnesses affect public health, agriculture, and the economy. So, how do restaurants manage their food waste?
If you own a restaurant, it’s essential that you don’t leave your food waste management to chance. Keep reading for the dos and don’ts of restaurant waste management.
The Do’s
Waste management in restaurants remains an important issue that needs to be addressed. The do’s of waste management in restaurants include the following:
1. Do Have Inventory Management Software
Automated restaurant inventory management software is an important part of restaurant waste management. It helps in tracking all inventory items. This ensures that the restaurant is adequately stocked for meal preparation and stays on top of inventory and waste.
Additionally, it will allow you to manage expiration dates, reducing the amount of food that is wasted due to spoilage. It also carries easy-to-follow instructions when disposing of food that has gone bad and makes auditing records easier.
2. Do Recycle
Do put things like plastics, glass, cardboard, and paper that can be recycled in the right bins. Establish rules that everyone can follow that make it easy to quickly clean and sort waste. Do incentivize customers to reduce food waste with discounts or coupons.
3. Do Monitor and Track Waste
Tracking the waste of the restaurant will make sure the staff is following its established practices for proper disposal. This is key for reducing both the production of waste and the cost of waste removal. The staff should always weigh and measure the amount of food waste produced and kept up-to-date records of the food being disposed of.
The Don’ts
When it comes to managing restaurant waste, there are some definite don’ts of the process. Read on to learn more.
1. Don’t Neglect Employee Training
Employee training is important in regard to restaurant waste management. Without properly trained employees, restaurants are likely to generate more waste than necessary due to improper portioning, wasteful practices, and incorrect disposal methods.
2. Don’t Mix Garbage
This means not mixing different kinds of waste together, such as paper, plastic, and compost. By separating garbage that is destined for the landfill from biodegradable material and recycling, restaurants will help in reducing the amount of landfill waste and ensure the material gets recycled or composted.
3. Don’t Neglect Partnerships
Building collaborative partnerships with suppliers, waste management services, and other local businesses can be incredibly effective both in reducing waste and increasing the efficiency of operations.
This can include partnering with suppliers who can offer materials with minimal packaging or employees that can return champagne corks and other products for reuse.
Investing in innovative waste management programs can also lead to cost savings. Restaurants can invest in higher-quality composting and recycling practices that can reap substantial financial benefits.
Learn the Proper Way of Restaurant Waste Management
Restaurant waste management is essential to running a successful and profitable business. Proper planning and implementation of these dos and don’ts can help in the disposal of food waste, increase efficiency, and ensure happier customers.
If you’d like to improve your restaurant’s waste management, start by implementing these tips today!
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