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As you seek to minimize the cost of doing business for your restaurant, discover how reducing the food wastage is important. You cannot afford to continue spending too much money due to the rising cost of food every day. While you cut down on monetary costs, you reduce the rampant dumping of waste in the environment.

Food.

The following are prudent approaches:

Avoid Overbuying Fresh Produce

The more fresh produce you buy, the more food wastage you are likely to experience. Food vendors can easily entice you to buy more than you need with their regular offers and sales. Even if you buy more food at reduced prices, this is not justified when the food goes bad. For this reason, avoid the temptation to overbuy. Instead, buy just enough at a time to avoid food and monetary losses.

Note Exactly what You Want when Placing Orders

You can actually get the most of vendors’ offers, sales and still avoid wastages. Ask the vendor if you can take small portions at a time instead of taking foods in bulk. This way, your customers consume foods efficiently. The restaurant will have little if any wastage.

Inspect all Food Orders upon Arrival

Check the condition of all foods thoroughly when they arrive at your restaurant. It is common for vendors to place the freshest produce at the top of the package and then place spoiled foods at the bottom. For this reason, do not accept any foods that are spoilt or on their way to rotting.

Pre-Cool Hot Items before Storing them in a Refrigerator

Bacteria can easily grow on foods that you place in the refrigerator while hot. It is prudent to pre-cool hot foods first. Take advantage of an ice bath, cooling paddle or a chill blaster. This effectively reduces the volume of food going bad.

Store Products Properly

Most wastage occurs because of cross contamination. This is especially true if you do not store food in a standard box or packaging wrap. Make sure you store foods at the right temperatures. Most frozen foods require 0 degrees Fahrenheit and below while refrigerated ones require 41 degrees Fahrenheit and below.

Keep Everything Labeled and Organized

Having labels on food containers will help you and your restaurant staff identify the contents inside. This way, you will know the perishable foods and cook them first before they go bad.

Additionally, organize the way you store foods in your refrigerator, pantry, kitchen etc.  Adopt the first in first out policy (FIFO). For this reason, place new orders behind older ones so that you use up the older products first.

Ensure that your Refrigerator and Freezer Maintain Appropriate Temperatures

Before you invest in a refrigerator, ensure it comes with a freezer/refrigerator thermometer. If your current one does not have one, buy the gadget immediately. This helps you to effectively monitor and control the performance of your food storage and cooling equipment.

Initiate Proper Portion Control

Take advantage of portion control scales to save on money and food. These give you the opportunity to specify certain measurements of food. To increase efficiency, ensure your employees use the specified portions every time.

Anticipate and Create

It is prudent to anticipate the food that your restaurant will actually sell in each day. This controls the amount of food going into the kitchen. If you realize that you will not sell as much as you have prepared then create a temporary special menu. This motivates your customers to buy more of the food, allowing you to obtain returns on investment.

Donate Food You will Not Use

It is inhuman to throw away food while some people in your community or elsewhere have none to eat. For this reason, donate food in your refrigerator before it actually goes bad. One resource states that more than a billion people went hungry in 2009. The predicament of having foods that are about to go bad could be an opportunity for giving back to the society.

Conclusion

To have a clear picture of how much food your restaurant wastes, conduct an inventory of the volume you order as compared to the volume you take out in trashcans. Other ways of reducing costs include recycling and investing in a food composter. Additionally, contact Northern California Compactors and buy a trash compactor for your restaurant.