Remove Compost Remove Demo Remove Waste
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28 Strategies to Cut Costs in the Restaurant Business

Lavu

By closely monitoring and optimizing this percentage, restaurants can better manage their inventory, minimize waste, and lower their overall expenses, ultimately maximizing cost reduction. Yield Percentage: Calculate the yield percentage to account for any waste or shrinkage during cooking. Food cost control is crucial.

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Zero Restaurant Food Waste for the Environment and Lower CoGS

Restaurant365

While true zero-restaurant food waste is extremely rare, it can be a meaningful goal. Implementing a zero-waste initiative can help minimize your carbon footprint and may even attract new customers who embrace your environmental friendliness. Additionally, limiting your food waste can improve your restaurant’s bottom line.

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How to Reduce and Track Restaurant Food Waste

Xtra Chef

Food waste is a serious environmental and humanitarian issue. But restaurant food waste poses a huge problem for overall profitability in the business: The U.S. Department of Agriculture estimates that restaurants waste $162 billion in food each year. After all, when food is wasted at a restaurant, money and profits are, too.

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Which Sustainably Packaging Model Is Best for Your Business?

Restaurant365

Fast Facts: Food related waste, including straws, cutlery, and takeout containers, make up more than 60% of the most commonly collected items at the International Coastal Cleanup (ICC). Reusable, recyclable, and compostable are the three major categories that fall under the sustainable packaging category. Compostable.

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15 Tips for Reducing Restaurant Food Waste

Restaurant365

Restaurant food waste is a pressing topic in the food and restaurant industry. ” However, the impact of food waste doesn’t just stop at landfills. ” However, the impact of food waste doesn’t just stop at landfills. Are you ready to see what you can implement to start reducing your restaurant food waste?

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Restaurant Kitchen Staff is Key to Food Cost Savings

Restaurant365

Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Preventing food waste from happening in the first place is the best thing you can do to save on your food cost. 12 tips to keep your kitchen staff focused on food waste reduction.

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Takeaways from Toast’s Restaurant Success Report

Xtra Chef

xtraCHEF’s Perspective on Food Waste featured in the Restaurant Success Report 2019. Most restaurants have creative ways to reduce waste from repurposing leftover kitchen trim to composting. Having a smart system to count and track inventory is the first step to avoid over-ordering and reduce food waste.

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