Running a successful restaurant poses an immense challenge for every staff member involved. Achieving a dining experience that leaves customers proud demands a remarkable level of dedication and effort. In addition to this, restaurants grapple with the responsibility of minimizing food spoilage and waste, a critical concern in today’s global context. The issue of food waste has escalated with restaurants standing out as significant contributor to the issue. On average, a single restaurant generates between 25,000 to 75,000 pounds of food waste each year. Recognizing the urgency, an increasing number of restaurants are actively working to reduce their contribution to this waste. A key focus is placed on understanding the unique demands of the restaurant in terms of the food served. Through optimization, restaurants can streamline their purchasing practices, ensuring they acquire only what is necessary and minimizing the tendency to over-buy. Similarly, emphasizing the reduction of food spoilage through measures such as effective storage, product rotation, and temperature control helps prevent food items from having to become garbage before they were ever able to be served. If you’re considering how your restaurant could further limit its waste output, read on to the infographic accompanying this post.
How Restaurants Can Reduce Food Spoilage this infographic was contributed by Portabull Storage, your first choice for a reefer rental