Reduce waste, Increase Profit
- Purchase only what you need—Take inventory often and consider using an inventory tracking system to avoid spoilage and waste.
• First In, First Out (FIFO)—use and store items in chronological order
• Store food tightly and appropriately, stalling spoilage
• Use storage containers that can be reused. You can also request food to be delivered in reusable containers to avoid having to buy new containers.
• Buy in bulk
• Review your menu—find ways to incorporate all of your food products into your menu (e.g. using vegetable heads and stem to make soup stock)
• More recycling, less trash, smaller trash removal bills
• Donate edible leftover food to local community food banks
• Consider a trash compacter to reduce dumpster tips/container pulls
• Consider a Baler to bale cardboard and other recyclables this removes these items from your waste streams.
- Work with an organics vendor to set-up a food waste disposal program:
Waste Reduction By Area
Bar & Beverage
• Know your customers—purchase items based on what your customers buy
• Recycle bottles & cans—if you don’t have room to store your recycling, serve fountain or draft drinks
• Use reusable plates & utensils—invest in plastic cups and plates to avoid continuous purchasing of paper products
Appliances & Equipment
• Maintain kitchen appliances—it costs money to maintain, but it costs more money to shut down a kitchen when an appliance fails
• Have regular check-ups for HVAC (heating, ventilation, and air condition)—clean the coils and filters and look for air loss from refrigerator doors and freezers
• Clean fryers and filter the oil daily—this extends the life of the fryer and the oil
• Use straw dispensers (health department approved) instead of prewrapped straws
• Use washable table linens
• Purchase concentrated cleaning supplies & environmentally-friendly cleaning supplies