Simple Ways to Reduce Disposal Costs in the Hospitality Industry
Most entities in the food service industry throw out close to 50-70% of everything they buy, which is quite a lot by any standard. The journey of food from Food Storage Containers to Kitchen Waste Bins is not helping anyone in the hospitality industry and in with some simple structured steps all of that can be changed.
Rethinking existing practices
The big names in the industry have rethought their existing practices redesigned processes and embraced changes. Unfortunately, the big names only make a fraction. It is the smaller players who need to rethink every single aspect of their industry from the moment a customer steps in until he or she steps out. When that is done, there will be a change in way food is used and served. In the US, schools have managed to cut down on the amount of food going down Kitchen Waste Bins by 35%, in addition to gallons of water that was saved as a result of eliminating ‘trays’. If you have ever observed, kids in US schools carry their food in trays when they are at the cafeteria, and they tend to carry more than they can eat which inevitably leads to wastage. Eliminating trays reduced wastage. There could be similar practices or elements in small restaurants which needs to be rethought.
Conducting food-waste audits
Where is the food getting wasted? Of course you don’t intentionally throw food away, it ends up being thrown into Kitchen Waste Bins, the question is – how does that happen? Any Food Storage Containers Supplier will oblige you with custom designs if you order these in large numbers, consider the possibilities of asking for custom designs. An audit will give you more than just a good knowledge of what is happening to the food. You will understand the circumstances that led to the wastage. There could be many things – perhaps you bought something with short expiry date and it went bad; perhaps you overcooked something and it had to be thrown; or perhaps you were not entirely happy with how something tasted and you had to throw it away just to be sure that your customers don’t eat anything that is short of perfect!
Do you have enough trash cans? Have you considered the possibility of placing recycle-cans besides trash cans? Are your trash cans placed too often and too frequently? Simple questions when answered will lead to strategizing better plans and thereby reducing wastage by a lot. Getting an audit done is not the most pleasant of all activities but someone has to do it.
Kitchen Waste Bins are essential, but the less you use them the better. Cutting down food wastage is desirable but very few are actually serious about it. Here is how you can start decreasing food wastage.