How To Reduce Food Waste and Boost Profits
Shrink is the reduction to a restaurant’s profits due to waste, whether unintentional or intentional such as staff theft. In general, the bigger the company, the bigger the waste, but small fast food outlets can be damaged too. If a restaurateur isn’t actively managing loss prevention, they’re losing money.
Sources of unintentional waste due to poor food management and preparation include overproduction, trim waste, expiration, spoilage, overcooked items, contaminated items and dropped items.
Some aspects of shrink, such as food waste, are controllable with systems and procedures. Other types, such as theft, require a little more ingenuity to control. Further tips to reduce waste…
Pre-Consumer Food Waste:
- Measure pre-consumer food waste on an ongoing basis.
- Estimate the greatest areas of loss to waste and how to prevent these.
- Open every box of goods ordered to make sure that what has been purchased has arrived in the correct amount and in good condition.
- Review waste data regularly, set waste minimization goals and develop revised procedures, policies or menus. Discuss waste with staff at least weekly.
- Review menus to identify and reduce/eliminate frequently wasted items.
Post-Consumer Food Waste:
- Review portion sizes to check if customers finish all their food.
- Monitor staff compliance with portioning standards.
For a product range that has minimised wastage and all the quality, care and consistency that comes with a Kepak burger.
