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Smart Supply Chain Management Can Reduce Food Waste and Improve Margins in Your Restaurant

Modern Restaurant Management

Around 33 to 40 percent of food goes to waste each year. What restaurants can do, however, is re-think how their direct food supply is managed – from transport to inventory control. This helps prevent food from being spoiled in transit and also helps restaurants ensure that their delivery systems aren’t wasting fuel.

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Four Steps to Manage Restaurant Waste

Modern Restaurant Management

Waste management is one of the challenges affecting the restaurant industry. Research from the University of Arizona shows that fast-food restaurants waste 9.55 percent, while full-service restaurants waste 11.3 Therefore, you should start by monitoring waste production before consolidating your efforts. Map Your Goals.

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How Restaurants Can Manage Food Costs During Disruptions

Modern Restaurant Management

Meanwhile, extreme weather events are likely to disrupt transportation routes, damage crops, and lead to shortages of key ingredients, resulting in price spikes that impact menus. Extreme Weather: By 2035, experts predict that higher temperatures alone will push up worldwide food prices by between 0.9 percent annually. One way to stay agile?

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How Better Cooking Oil Management Enhances Efficiency and Reduces Costs

Modern Restaurant Management

What Can Be Done : Professional services can provide statistics and case studies illustrating the cumulative impact of cooking oil waste. What Can Be Done : Services can remove the burden of onsite waste storage by removing the waste oil directly from the fryer, whenever necessary, and taking it immediately offsite.

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Tech to Trash Can – How Technology Is Redefining Food Waste

Modern Restaurant Management

Food waste is recognized as an endemic challenge around the world. is wasted each year, about 119 billion pounds, estimated at over $408 billion. For restaurants, an industry with challenging profit margins, minimizing food waste is nothing less than a survival strategy. But unchecked waste can threaten the bottom line.

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Pouring Profits: How Restaurants Can Save Big on Water Costs

Modern Restaurant Management

From managing actual water use to reducing waste tied to drinking water, restaurants have a significant opportunity to save money and minimize unnecessary spending. While this uncertainty may seem like a challenge, it also offers restaurateurs the opportunity to step back and look at the factors that may be eating away at their bottom line.

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Emerging from COVID With a More Sustainable Approach

Modern Restaurant Management

Disruptions in processing, as well as transportation, have created numerous problems for restaurant owners across the country. It’s also a more environmentally friendly endeavor as it doesn’t rely as much on large forms of transportation. Waste Reduction. You can also cut back on waste by simplifying your menu.