3 Simple Ways Restaurants Can Reduce Food Waste this Holiday Season

Xtra Chef

The holiday season can be a boon for many restaurants, but it can also exacerbate an issue that plagues the restaurant industry all year long: food waste. The Issue of Food Waste in the Restaurant Industry. Food waste in the restaurant industry is real.

Restaurant Sustainability: Is Your Waste a Waste?

The Restaurant Group

Can you imagine adding up all the food wasted at your favorite restaurant in one day? Could the amount of waste not be decreased, so there is no waste at all, so more revenue could go towards your investment? The post Restaurant Sustainability: Is Your Waste a Waste?

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How to Create a Coffee Shop Food Menu That Minimises Waste

Perfect Daily Grind

To avoid waste of both ingredients and profits, take a look at these practical tips to design a coffee shop food menu. The longer and more complicated your menu, the more potential there is for waste.

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Five Ways to Reduce Waste

Hot Schedules

Five Ways to Reduce Waste. The Impact of Food Waste. US Restaurants generate between 22 and 33 billion pounds of food waste every year. All that waste adds up. The EPA estimates that food waste is the single largest category in any given landfill.

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Wasting Away: Reducing Food (and Energy) Waste for Restaurants

Sustainability Beyond the Plate

The Food Service Tecnology Center (FSTC) held two educational seminars in June covering the relationship between food and energy waste. The big take-away: “Reduce” is by far the most cost effective and sustainable approach to cutting food waste. Republic Waste.

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Changes at McDonald’s and Reducing Food Waste

Modern Restaurant Management

This edition of MRM News Bites features McDonalds, the Food Waste Reduction Alliance, OpenTable, Ordermark, Hudson Group, Hakkasan Group , Waitr and Checkers, ICV Partners, Restaurant Technologies, Diebold Nixdorf and Alto-Shaam. " Reducing Food Waste.

Winnowing Away at Food Waste and Epic Generosity

Modern Restaurant Management

Winnow Raises $20M to Fight Food Waste. The company, with US offices located in Iowa City, has recently made headlines in the country, having been selected as a food waste innovator and recipient of the Zero Hunger | Zero Waste Kroger Foundation Grant.

Restaurants Save up to 10% on Food Costs by Reducing Waste

Cheetah

85% of Food in Restaurants Is Wasted According to the Food Waste Reduction Alliance, in the restaurant industry, about 85% of food ends up in the trash. coalition found that for every $1 a restaurant invested in reducing food waste it made a return of $7.

HOSHIZAKI AMERICA, INC. ANNOUNCES AVAILABILITY OF THE AWARD-WINNING MODWATER DISPENSER

iSanté

Hoshizaki’s award-winning MODwater dispenser not only delivers four types of water instantly, it also provides costs savings and reduces plastic waste.

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Organic Waste Recycling for Foodservice: What You Need To Know

Sustainability Beyond the Plate

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. It refers specifically to the breakdown of biodegradable waste (e.g.

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Four Ways To Manage Limited Resources And Increase Your Margins

Modern Restaurant Management

Minimize Waste. billion metric tons annually) is wasted. Wasting less food results in less wasted water. Equipment Finance Operations equipment waste water savings waste Sustainability

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Foodservice Forecast 2017: Has Cutting Waste Become More Profitable Than Unit Growth?

Sustainability Beyond the Plate

However, there is still plenty of profit to be made by cutting energy waste. The surprising conclusion is that cutting waste has become more profitable than unit growth. Richard Young, Director of Education.

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Restaurant Fights Waste By Chopping Menu Prices Till Food Is Gone

Earth Eats

Articles Blog Posts Content Type Earth Eats Homepage News Updates NPR Story Subfeatured Top Story Uncategorized food preservation food waste toronto

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EPA Lifts Requirements For Livestock Farms To Report Waste Pollution

Earth Eats

A new EPA rule will exempt requirements for farms to report pollution from animal waste. Articles Blog Posts Content Type Earth Eats Homepage Featured Subfeatured Top Story CAFOs emissions environmental justice EPA hog farming Hog Lagoons

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Cut Food Cost with Two Easy Systems

The Restaurant Expert

The other is a waste sheet. The waste sheet simply tracks waste in the kitchen. When an ingredient or item is double ordered, over cooked, spoils or just can’t be used any longer for any reason, it MUST be recorded on the waste sheet.

To Reduce Food Waste, FDA Urges ‘Best If Used By’ Date Labels

Earth Eats

Confusion over whether a food is still safe to eat after its "sell by" or "use before" date accounts for about 20% of food waste in U.S. Articles Blog Posts Content Type Earth Eats Homepage News Updates NPR Story Subfeatured Top Story food labeling food wastehomes, the FDA says. The new wording aims to clear that up.

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The Staggering Reality of Restaurant Food Waste

FreshCheq

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How Will Restaurant Food Waste Regulations Affect Your Business?

FreshCheq

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Creating a sustainable restaurant in 3 easy steps

Deliverect

By working towards less (food) waste and a more seasonal and locally-sourced menu, you’ll quickly be able to get on the right track. #1 1 REDUCE WASTE. Waste management in the food and restaurant industry is more important today than ever. 2 FIGHT FOOD WASTE.

Reduce Food Wastage With This Ultimate Portion Control Guide For Your Restaurant

RanceLab

Restaurants worldwide report of succumbing to the menace of wasting food every day. The UN concludes that universal food waste accounts for 8% of global greenhouse emissions. The Guardian reports every restaurant can make a profit of £7 for every £1 they invest in cutting food waste.

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Strategies For Automating Restaurant Operations

Sculpture Hospitality

You won’t waste time on repetitive tasks. In the hospitality business, who doesn’t want to streamline? Efficient operations are good for everyone. You won’t pay personnel for work you could automate. Employees will be less frustrated. Customers will enjoy better experiences.

How to Develop a Restaurant Management Plan

The Restaurant Expert

In my restaurant we use tools such as a key item report and waste sheet to control our food costs ­­­ _. A restaurant management plan is your written strategy for how to get your restaurant to where you want it. New ideas have very little value unless they are put into action. This restaurant management plan is a tool that translates ideas (I should or I’ll try to) into action (I am).

Why Manual Restaurant Inventory Management Is Eating Your Profits

Restaurant365

If it’s not on the shelf, it can’t be stolen, spoiled or wasted. So, the key to minimizing food waste that can eat into your profits is effective restaurant inventory management. Record Waste. Food waste is, essentially, money gone bad. Reason for waste. Food Waste.

Why Manual Restaurant Inventory Management Is Eating Your Profits

Restaurant365

If it’s not on the shelf, it can’t be stolen, spoiled or wasted. So, the key to minimizing food waste that can eat into your profits is effective restaurant inventory management. Record Waste. Food waste is, essentially, money gone bad. Reason for waste. Food Waste.

OUR DAILY BREATH: CHEFS AND RESTAURATEURS – IT’S A NEW DAY TOMORROW

Culinary Cues

The restaurant industry has been plagued with problems for decades – this international crisis has brought everything to a head. How many times have restaurateurs and chefs proclaimed that they couldn’t simply stop their current model and re-invent themselves?

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Restaurant Sustainability Efforts and Customer Attraction

The Restaurant Group

According to the National Restaurant Association’s “What’s Hot” report, American Culinary Federation chefs named sustainability and waste reduction in the top trends of the year. Managing waste in restaurants. Nearly 50% track food waste.

Top 5 Hospitality Trends for your Business — the Inside Scoop

Kounta

Trend 2: Green goes mainstream — zero waste movement will influence dining habits. The modern zero waste movement will no longer speak to a select few but impact and influence the masses. The hospitality industry is fuelled by people’s obsession with food.

3 Tips for Successfully Managing Rollouts

Dot It

No restaurant wants to see all their hard work in the conception and preparation phases go to waste with late shipments or missing products. The worst thing that can happen when you are about to launch a new rollout is to fumble the logistics.

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OUR DAILY BREATH: A TIME TO BRING BACK TRADITIONS & EMBRACE OPPORTUNITIES

Culinary Cues

Time is all we have, and now it is important to not waste it. We have lots of time on our hands.

How a Restaurant Pre-Shift Meeting Improves Communication and Profits

The Restaurant Expert

What’s silly about this is a lot of this wasted time could be prevented if management held a daily pre-shift meeting. A pre-shift meeting can improve communication and profits in your restaurant? Allow me to explain through example. Running a restaurant can often feel like you are in high school. Remember high school and all the drama? There was a lot of talking behind people’s backs, spreading rumors and trashing people for no reason.

3 Ways to Become a More Sustainable Restaurant

Focus POS

Sustainability is about cutting costs, eliminating waste, and improving your bottom line. Cut the Waste. Food waste is a huge problem in the United States; it makes up about 30-40% of the food supply.

10 Tips to Effectively Control Restaurant Food Costs

Lavu

Minimize Waste. Even though more than 37 million people struggle with hunger in the United States alone, 30 to 40 percent of all food produced is wasted, according to the United States Department of Agriculture , and the restaurant industry is far from innocent.

7 Methods for Controlling Food Costs in Restaurants

Restaurant365

Manually counting food item quantities to account for potential areas of inventory loss (wait staff errors, kitchen waste, or incorrect preparation) can be time consuming, but necessary. Use Inventory Tracking to Reduce Waste: purchase inventory at the right level.

Turn Your Restaurant Leftovers into Profit

Cheetah

It May Look Like Waste Now, But Wait Till You Read This If you’ve been following our blog, you probably managed to minimize your waste by at least 10%, which means great news for your revenue stream.

The Hour Timer: A Commercial Kitchen Essential

Transact

An hour timer is an essential part of this environment and valuable time can be wasted going back and forth to set and reset it for different tasks. Timer can also set alarms for when items in the refrigerator or pantry will expire so you are less likely to waste good ingredients. .

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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.

The Coronavirus Isn’t Your Fault, But How You Ran Your Restaurant Before Is!

Embrace the Suck

It was a waste of money. The Coronavirus Pandemic is unlike anything we have ever experienced. Times like these bring out the best in some people and the worst in others (a shout out to all the toilet paper hoarders out there).

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Food Cost Calculator to Ensure Your Restaurant Profitability

Lavu

Tracking food costs lets you see how much money you lose due to waste or theft. In order to arrive at a menu price, you can add up the ingredient cost, overhead cost, waste cost, and profit. Your waste. Remember, this figure does not include the waste cost or your profit margin.

Managing Inventory in the Days of COVID-19

Hot Schedules

To help minimize spend, avoiding waste is more critical than ever. How can you help recoup some of your costs, while minimizing food waste? Sharing inventory minimizes food waste, while giving back to the people who have worked so hard for your business. .

PRIDE – COOKS SIGN THEIR WORK

Culinary Cues

The prep cook is an accomplished cook who takes pride in his or her role as the “zero waste” manager, foundational cooking expert, portioner and cost controller, and baseline flavorist.

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How Technology Can Revolutionize Your Back-of-House 

Transact

Food waste, countless hours spent taking inventory, complicated employee onboarding processes—and even worse, sick customers due to food safety issues—they’re nightmares for any dedicated restaurant manager. .

The Top 10 Things Learned from Working with 1000+ Restaurants

Embrace the Suck

I’ve had clients track their activities for a week and they are always shocked when they see how much time they waste doing stupid activities!

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SIX WAYS TO IMPROVE FOOD COSTS FOR RESTAURANTS

Food Business

Receiving your food deliveries can minimize waste. You may learn that there is waste happening along the way, that you never knew was happening. WASTE SHEET—do you have a waste sheet? Does staff report to you/supervisor to discuss waste on a daily basis?

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