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 211

Waste Compost Recycling Food 211

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

NOVEMBER 20, 2019

Knowing what quantity and when to order in order to not over-order requires inventory management of the highest order. ?? Having sales and purchase history at your fingertips to compare with the ghosts of your inventory’s past certainly helps. Order to Par Based on Projections. Donate Leftover Food.

Waste 75

Waste Compost Front of House Food 75

Cheetah

SEPTEMBER 6, 2019

First Things First: Waste Audit Without conducting a waste audit you will not know the amount of food waste you produce. Separate paper, plastic, glass and cardboard, which are recyclable, food that can be redirected as compost, or simply landfill. Weigh and record all the different categories. Next, train your staff.

Waste 60

Waste Audits Food Back of House 60

Restaurant365

JULY 14, 2021

Start by auditing your food waste. Divide your recyclables, trash, food waste, etc by either temporarily setting up different waste bins or by sorting through waste at the end of a shift. A slimmer menu can help facilitate a more streamlined inventory. Here are 15 practical tips. Use FIFO method to reduce spoilage.

Waste 78

Waste Compost Food Inventory 78

Notch

MARCH 17, 2022

And 11 restaurants across the US now have their ‘Michelin Green Star’ recognizing their commitment to sustainability initiatives; including local ingredients, eliminating food waste and non-recyclables, and curating a plant-focused menu. GET CREATIVE WITH FOOD WASTE Start by: Reducing food waste by Avoiding, Repurposing, and Composting.

Sustainability 52

Sustainability Operations Seasonal Menu Compost 52

Marketman

JUNE 18, 2019

Unsure of where to start, you kicked-off the process with an on-site sustainability audit. Much to your surprise, the amount of food that was wasted could virtually feed a small nation.Trash was being tossed into the recycle bins, contaminating the truly recyclable items. The results were shocking! Eco Kitchenware.

Recycling 63

Recycling Sustainability Waste Compost 63