Compost Management Recycling Training 
Modern Restaurant Management
MARCH 9, 2022
Proper inventory management is essential to decreasing food waste and saving related expenses. Train your staff. Educate your employees why it’s essential to reduce food waste and train them on how to accomplish this. All employees should practice proper “first in, first out” inventory management.
Restaurant365
JANUARY 18, 2022
Separate your trash, recyclables, food waste, etc., Whether it’s digital or manual, such a tool helps managers spot food waste patterns and take actions to correct them. Consequently, you must follow proper food storage techniques, and train your staff on these techniques to minimize the amount of perishable goods that go to waste.
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Restaurant Engine
AUGUST 9, 2023
You’re a busy restaurant owner or manager, and while your business is growing, you’d like to really up the ante. Provide ongoing training, especially in customer service. This is where your customer service training really shines. There are several ways you can achieve this: Recycle plastic, glass, cardboard, etc.
The Restaurant Times
JULY 28, 2021
Thus, there arises a need for an efficient waste management system. . 6 Ideas To Enhance The Waste Management System To Cut Costs. Therefore, to cut back on the costs incurred and boost the restaurant’s revenue, you need to improve your restaurant’s waste management system. Wasted food is equivalent to wasted money.
Sustainability Beyond the Plate
JANUARY 26, 2017
Until 2016, commercial organic recycling was limited to the dedicated few. If you produce 4 cubic yards* (the size of a standard commercial bin, not the smaller ‘cart’) or more of organic waste per week, you must separate and recycle that waste. Composting can be considered a form of recycling.
Modern Restaurant Management
AUGUST 17, 2020
Historically, we have trained cafeteria staff to cook food from scratch while also reducing food and labor waste. This also extends to how we manage our staff. By saving time and using fewer raw ingredients, clients reduce their expenses. This adds up to a significant amount of money saved. Organization is key.
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. ?? With xtraCHEF’s Budget Management module, you can set your target cost of goods sold (COGS) for the holiday months and use the declining budget feature to track your spend relative to sales goals in real-time.
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