Modern Restaurant Management

MAY 14, 2021

Donation, composting, and organic recycling are all available options to restaurant operators attempting to reduce the amount of food scraps entering their solid waste bins. Audit the waste stream and try to identify current trends and how much waste is actually being generated. Composting. Organic Recycling.

Waste 200

Waste Compost Recycling Food 200

The Restaurant Times

JULY 28, 2021

When large amounts of food or inventory are wasted, the overall revenue of the restaurant goes down. You don’t want to waste your inventory on burnt or spilt food. Conduct Waste Audits. You need to conduct waste audits to know the exact amount of food waste that gets generated from various sources.

Waste 52

Waste Management Management Operations 52

Xtra Chef

SEPTEMBER 20, 2019

Fluctuating food prices (shoutout to the avocado) and rising labor costs aren’t making it any easier. Others are modifying menu items or raising prices to offset rising costs. Others are modifying menu items or raising prices to offset rising costs. Enter inventory management. Running a restaurant isn’t easy.

Compost 60

Compost Waste Inventory Audits 60

Notch

MARCH 17, 2022

GET CREATIVE WITH FOOD WASTE Start by: Reducing food waste by Avoiding, Repurposing, and Composting. Expired ingredients, food scraps, leftovers and other waste that is thrown away can be composted, repurposed or avoided. If you find yourself with expired food, you may want to look at solutions for keeping better inventory.

Sustainability 52

Sustainability Operations Seasonal Menu Compost 52