More top tips for reducing waste in your restaurant

Are you interested in further ways you can reduce waste in your restaurant or catering business? Read on for some more easy-to-implement ideas.

Keep on top of your inventory

Stock-taking is a time-consuming and often boring job, but it is essential to any business and can go a long way toward saving you money and reducing waste. Set your stock-take schedule and stick to it rigidly, no matter how busy you are or how many extra hours it means at the end of a shift. There are many software packages that can speed up your stock-taking process, or you can stick to a tried-and-tested method if you are happy with your current system.

Your regular stock-taking is a great opportunity to identify anything that’s not selling as well as expected and can give you the inspiration you need to start pushing less-popular items or goods that might be nearing the end of their shelf life. It’s also the time to make note of anything that is selling particularly well so you can re-order in plenty of time to ensure you don’t run out.

The Simply Business website has some helpful stock-taking tips, including making sure you choose a convenient time.

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Rotate food religiously

This is a simple tip but one that often gets overlooked in busy kitchens and store rooms. Ensure your staff understands the importance of rotating produce and keeping any items to be used first at the front. Newer stock with a longer shelf life should be stored behind older items. Keeping on top of your rotation system means the chance of having to throw out un-used food is far less.

Set up a system that works well for your business and ensure your colleagues understand the system and adhere to it. Conduct spot checks to make sure the system is running smoothly and to keep track of any food nearing its use-by date.

If you use a display freezer, such as those from, ensure older items are at the front so customers select them first.

Store food correctly

It might sound obvious, but storing food in the optimum conditions extends its shelf life and minimises waste. It can be hard to manage many diverse ingredients that require different conditions, but it will save you money in the long run.

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