How Can Restaurants Reduce Waste?

When running any business, the generation of waste is inevitable. However, the nature and quantity of a business’ waste can vary greatly depending on the sector within which it operates. Albeit not one of the biggest culprits when it comes to waste production, restaurants do tend to generate a large volume of waste – particularly food. With unpredictable demand and increasing pressure to present more elaborate dining experiences, restaurant waste management can be challenging – but we’re here to help!

In this blog from Great Western Recycling, we outline some key ways to reduce restaurant waste – noting the types of waste generated and factors contributing to waste production. We will also note methods of effectively managing unavoidable waste.

Effectively Manage Stock

Effective stock management is key for reducing waste in any hospitality venue, especially restaurants. Starting with orders, it is vital that chefs and restaurant managers plan orders to incorporate only essential ingredients, cross referencing recipes and methods to ensure no unnecessary items are requested.

But managing stock does not stop once a delivery has arrived. It is vital that stock is organised and an inventory of supplies is taken upon receipt of the order. Keeping stock organised, with particular ingredients in particular places allows chefs to keep on top of what supplies they have and which are running short. Having a particular storage location for each ingredient reduces the likelihood of items being misplaced and accidentally reordered. This paired with a regularly updated inventory will maximise the efficiency of your overall ordering process.

Another method to consider is stock rotation. Effective stock rotation helps ensure that the stock that is ordered is used effectively. Monitoring which stock is newer and which needs to be used more urgently reduces the amount of stock that goes off and needs to be thrown away.

Store Stock Effectively – Temperature Control

In addition to keeping an accurate inventory and placing purposeful orders, it is vital that the stock that is ordered is stored effectively. This will prolong its shelf life and limit the amount of food that needs to be thrown away. When it comes to food, the most important food preservation factor is temperature control. Not only can food stored at the wrong temperature increase the quantity of food that is unsuitable for use and thrown away, but it also poses risks in terms of health violations.

Keep an Eye on Use By Dates

In order to manage stock effectively, it is of vital importance that chefs maintain a constant awareness of use-by dates. This allows them to effectively implement previously noted strategies such as stock rotation and ensure that customers are only receiving the freshest goods. Overall, paying greater attention to use-by dates helps improve the quality of your offerings and reduce unnecessary waste.

Inspect Deliveries

The storage of stock post-delivery plays a huge role in reducing waste – but can anything be done before that? If time allows, it is often recommended that restaurants inspect deliveries before they are accepted. Inspections can help resolve order errors regarding both quantity and quality. If a delivery has supplied greater quantities than what is needed, this is likely to result in unnecessary waste. When it comes to quality, food that appears to be damaged or visibly aged is likely to become waste. So, in the name of waste reduction, it is helpful to keep an eye out for produce that will not be used as soon as it arrives!

Portion Regulation

Sometimes, the portion sizes offered by restaurants are far too large. That’s why it’s important to portion up meals more purposefully. Avoiding large, overindulgent portions helps to reduce the volume of food exiting a restaurant’s kitchen and limits the likelihood of visitors leaving food on their plates. Food that has been left by diners cannot be reused within hygiene regulations. So, all uneaten food contributes to excess waste.

Anticipate Demand

A challenging but useful method of managing waste is anticipating demand. This is especially tricky for new restaurants or restaurants piloting new theme nights or events. Anticipating demand involves assessing pre-booked reservations and attempting to predict the number of walk-ins your venue may receive on a given day. This information is then paired with naturally accumulated information regarding popular dishes and desired portions. To combat this issue, many businesses request pre-orders from larger parties, allowing chefs to tailor orders to both the volume of diners and their food selections.

Offer More Diner Freedom

Another effective way of reducing restaurant waste is to offer diners more freedom when ordering. The food most commonly left by diners is that which comes on the side of a main meal like rice or potatoes – with customers prioritising the food they feel they chose and not additions they received by default. Allowing customers to have greater freedom when it comes to elements they receive with their meals is likely to reduce the quantity of food left.

What About Unavoidable Waste?

When it comes to unavoidable waste, there are a few options for restaurants to consider. Some venues might donate excess food to local homeless initiatives to help aid communities with limited food access. Other venues may wish to opt into energy-from-waste initiatives which generate energy from leftover food products. For all restaurants, enlisting the services of waste experts such as Great Western Recycling is essential for assisting with the ethical disposal of waste.

Discover our food waste services here >

Reduce your restaurant’s waste with Great Western Recycling

If you’re a restaurant looking to reduce and effectively manage your waste, our expert team are on hand to offer tailored advice. Great Western Recycling provides a comprehensive range of waste and recycling services to organisations all over the UK. With a host of valuable industry connections combined with a local, personal touch, we can offer a friendly, professional service to meet your restaurant’s needs.

To find out more about what we can do for you, get in touch today!