Facility planning - HPG Consulting
Essential Components to Consider for Hotel Facility Planning
August 30, 2018
Expert advice on Hotel Laundry System
Envisioning a Well-Planned Hotel Laundry System
September 21, 2018

4 Proven Tips to Manage Food Waste in Restaurants

Tips-to-Manage-Food-Waste-in-Restaurants

Food waste is one of the major concerns in every food and beverage business. To solve the problem, it is important for business owners and managers to have an effective waste management plan that  not only helps in preserving natural resources but also reduces the impact on the environment. If you too are looking to make an effective waste management plan, it is advisable to consult a reputable waste management consultant such as HPG Consulting. Continuing on the subject, we present four proven tips to manage food waste in restaurants. Take a look.

1. Avoid Over-Stocking

Over-buying or stocking food products could be tempting when your supplier is offering a good deal but remember going above the list can leave you with more food than the actual requirement. The leftover ingredients will only go to waste if it is left to spoil in storage. To avoid such wastes, avoid stocking food in excess. Purchase ingredients that you think will be consumed within a short period of time.

Related Blog: Effective Way to Manage Waste in Food Businesses

2. Keep a Check on Inventory

Keeping a detailed list of the food items that are present in your stock helps you avoid food waste. It is, therefore, advisable to keep a thorough check on your inventory. Check what food items you already have in stock at all times. Note down their manufacturing and expiry dates to avoid unnecessary waste.

3. Store Food Correctly

Make sure that your refrigerators are running at the right temperatures to store food products under correct conditions. This will help you in preserving their quality and preventing pathogenic bacterial growth – both of which can lead to food waste.

Related Blog: 4 Smart Strategies to Avoid Food Wastage in Restaurants

4. Practice Stock Rotation Regularly

When storing food, always use the ‘FIFO’ rule – First In, First Out. This will help you make sure that new stock is routinely placed behind the older stock, and the older stock will always be consumed first before it goes to waste.

Need More Info? Speak with a Food Waste Management Consultant!

Managing food waste is one of the most critical tasks for every restaurant, calling for professional expertise. That’s when you need a waste management consultant such as HPG Consulting. Specialising in food service, laundry, back-of-house, and waste management, our team of professional consultants helps our customers maximize their operational efficiency and profitability. To learn more about food waste management, simply call +91-9311 202 627 (India) or +971-56-373-8349 (UAE). You can also fill out our contact form to get in touch with our food service consultants.

Comments are closed.