Are You Aware Of Food Waste In Your Restaurant?

by uchi-meshi
waste of food

While millions of people are deprived of adequate nutrition; tons of food is wasted as waste and loss. Strategies created today on food waste contribute to the future financial condition and reputation of businesses. Businesses that want to make higher profits and lead their competitors are taking action on food waste. Many businesses do not take initiatives to reduce food waste because they do not see this as an opportunity to get ahead of their competitors. So, what are the considerations that prevent businesses from taking action to reduce food waste?

1-“WE DO NOT PRODUCE WASTE FOOD!”

Restaurant kitchens can be busy and stressful most of the time. Employees working under these conditions do not realize the level of food waste in their businesses. Since too much food is prepared, they find it normal to generate waste due to cooking mistakes and customer preference. But this does not change the reality of waste food.

2-“FOOD SOLD DOES NOT CONTACT US.”

Many people think that the food is already sold out and that it is not in their control that it is wasted and that it will not have any impact on their business. However, wasting food negatively affects the cost of the kitchen. There is also a waste of time staff use to prepare food. In other words, even though the food has been sold, the remaining food is actually a loss for the business. Observing waste food and taking action accordingly increases the profit of your business.

waste of food

3-“IT IS NOT POSSIBLE TO REDUCE WASTE WHILE THERE IS A OPEN BUFFET.”

Some businesses offer different foods by serving open buffet. They think that it will not be possible to reduce food waste when the buffet is so popular. But the reality is not like that. By reducing the portions of the food you serve in the open buffet and adding less food as you go, you can both offer different flavors as an open buffet and reduce food waste.

4-“WASTE OF FOOD IS ESSENTIAL.”

People think that food waste is inevitable and that this waste cannot be avoided. But this is not true. The value of each waste earned is great. The key is to focus on avoidable food waste. If you understand which foods you throw away in your business, you can direct the way your kitchen works accordingly.

5-“WASTE OF FOOD DOESN’T AFFECT ME FINANCIALLY.”

Some business owners believe that discarded food does not hurt their pockets. However, food waste is a hidden cost for many businesses. Because in addition to the money given to the materials, there is also the time spent on the food, labor, electricity and gas prices. In other words, you can reduce the expense of your restaurant by identifying the waste food correctly.

6-“WASTE OF FOOD IS NOT WORTH IT TO FOCUS.”

People think that dwelling on this issue is a waste of time and will not contribute much to their business. But they are wrong. Because people who focus on the food thrown in their kitchens today are actually taking steps to prevent this waste for tomorrow and bring their businesses to the fore.

7-“TALKING ABOUT WASTE OF FOOD HAS BADLY EFFECTS MY RESTAURANT.”

Many businesses feel that talking about discarded meals will hurt them. Employees, on the other hand, believe that voicing this will affect their performance badly and they will be blamed for this. However, while there are so many restaurants trying to minimize their waste by addressing this issue, not focusing on this issue can affect businesses badly. The thing that will contribute to businesses is to be aware of this situation and act accordingly.

Food is a value that should not be wasted. Food waste is a social and economic issue. Although businesses choose not to dwell on this issue for now, restaurants that are aware of the situation and take action will maintain their position as the leader among the kitchens of the future.

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