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. The waste management team should ensure compliance with the do’s and don’ts outlined in it and also take additional measures to track food wastage, wherever required.

Waste 52

Waste Management Management Operations 52

Touch Bistro

MAY 10, 2021

Post-Consumer Waste: This includes all food that gets thrown out after it reaches your customers, and is by far the larger category of restaurant food waste. Determining how much of your food waste falls into these two buckets can help you identify exactly what is getting thrown out and why. Conduct a Food Waste Audit.

Waste 59

Waste Food Compost Tip Distribution 59

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.

Waste 60

Waste Audits Food Back of House 60

Restaurant365

JULY 14, 2021

Start by auditing your food waste. You need to be able to track exactly what kind of waste your restaurant is generating, weighed out by different categories. Once you take a couple shifts to track waste, you can multiply each category weight by a month, quarter, or year, to find out your total waste footprint.

Waste 78

Waste Compost Food Inventory 78

Notch

MARCH 17, 2022

The good news is you don’t need to take a ‘Michelin Green Star’ approach to make your restaurant sustainable. 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.

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. After seeing the positive results of a few simple changes such as keeping liquids out of the trash and encouraging customers to take leftovers home, you took the leap and began implementing longer-term sustainability initiatives.

Recycling 63

Recycling Sustainability Waste Compost 63