Simple ideas to cut waste costs
Staff buy-in is critical.
Setting goals and explaining the benefits to everyone will help them to understand the reasons for the changes. Why not get the team to help develop a waste policy? If they own it, they’re more likely to make it work.
An example of a company goal:
"We aim to reduce our food waste from two 240 litre wheelie bins to one 240 litre wheelie bin a week by 31 August 2015"
The weather, sporting events, even Mothering Sunday!
Getting food orders right can be challenging for seasonal events. Use a simple purchasing table to help you track what's in stock and what is needed to avoid wastage.
Reducing avoidable food waste will save time and money.
Consider reviewing WRAP’s Food Waste Collections Calculator to find out if there are viable alternatives to sending your unavoidable food waste to landfill.
A well-planned fridge can save both time and money.
Using shelf plans and a clear labelling system can help to monitor use-by dates and get the best out of food. Being more organised will also help to make better use of leftovers.
Organise storage effectively to ensure that products are used in the order they are bought.
A simple way is to put new products at the back of the shelf and older ones at the front so that the older products get used first. Also, consider discussing opportunities for reducing packaging with suppliers.
Prepare food to order rather than in advance - it isn’t wasted if it’s not used.
When planning menus, make the most of ingredients by using the same ones in more than one dish. Consider using frozen, dried, bottled or tinned products as well as fresh goods. Tailor stock orders to the menu, and only buy in what is needed.
Getting the portion size right can save money, reduce waste and keep customers satisfied.
Try using standard size spoons and ladles for each dish. Consider offering a choice of portion sizes for everyone, including children at different ages, and older people.
The customer experience is likely to be even more positive if waste reduction is a priority.
Consider replacing single portion packs of milk, sugar, condiments and soap, with refillable jugs and containers. 'Re-use' is a great way to help the environment and save money.
Look at what’s regularly being left uneaten by customers.
If it’s usually the salad that’s left on the plate, perhaps waiting staff could offer customers the choice of a different side order?