4 steps to reduce waste and save money for hospitality and food service businesses

Now that you have made some changes, work out how much you have saved and continue to look for more opportunities to save money.

In this step you will need to work through the following actions:

  • Review progress against your plans
  • Measure change
  • Seek feedback
  • Communicate progress
To determine what savings you have made, look back at your records. Compare how much food waste you produce now with the amount you measured at the start in step 1. Use this food waste tracking sheet to record the amount of food waste generated in the kitchen.
 

Review progress against your plans

  • Review progress regularly and update timescales as required
  • Continue to find ways to remove any barriers 
  • Prioritise actions going forward

Measure change

  • Continue to measure and monitor the effects of the changes you make 
  • Use this information to understand where cost savings have been made
  • Discuss any issues and their causes 
  • Tackle increases in waste immediately

Seek feedback

  • Seek feedback from staff, suppliers and customers
  • Note down any feedback that can help make improvements 
  • If actions are not going to plan, work out what you can do to get back on track

Communicate progress

  • Communicate progress and aim for continual improvement
  • Recognise team efforts and highlight successes using charts and graphs to show progress
  • Build on successes and look for further improvements
Keep measuring 
Review your progress regularly and check how much you are saving. Continue to monitor your waste, for example every 6 months. This will help you to focus on making further savings and keep everyone engaged.
 
Taking it further  
Having completed your initial waste reduction programme you may wish to look into an Environmental Management System (EMS) for your business. Find out more here.
 

More information

Take a look at how other businesses are cutting food waste and saving money
Further support

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