Restaurant waste: Your guide to reduce food waste

Hi there, culinary trailblazer! Have you just finished orchestrating the lunch service or are preparing for the dinner rush? Whatever you’re up to, we’re glad you’ve got time to read through our useful blog to help run your restaurant. Today, we're diving deep into a topic that might not be as mouthwatering as your signature dish but is undeniably critical in today's restaurant industry - food waste.

Why, you might ask, should a successful restaurateur like yourself be concerned about food waste? The answer is twofold:

1. Firstly, reducing waste is not just environmentally responsible – it can also significantly impact your bottom line. (Let's face it, in an industry where profit margins can be slim, every little area you can save money helps.) 
2. Secondly, with increasing consumer awareness about environmental issues, restaurants that take a proactive stance on waste reduction can significantly boost their brand image. So, addressing food waste isn't just good for the planet; it's good for business too.

In this blog, we’re going to take you on a journey through your own kitchen and help you see it in a new light. You’ll discover where you might be losing out due to food waste, how to prevent it, and even how to turn waste into wow. Yes, you heard it right. This is not just about cutting down on waste but also creating delicious, innovative dishes out of what might have ended up in the bin.

So pull up a chair, put your chef's hat aside for a moment, and let’s embark on a mission to turn ‘waste’ into ‘taste’. Remember, reducing food waste is about creating a dining experience that’s not just delicious but also sustainable. Let's get started, shall we?

Understanding your restaurant food waste 🍲

"Know thyself," said the wise old philosophers. In our case, it’s "Know thy waste." It's time to take a closer look at your operations, identify where the waste is, and understand why it's there. So let's embark on a walk through your restaurant’s kitchen and other functions - together.

Let's start with the heart of the house - the kitchen. Here, we often see two main categories of waste: pre-consumer and post-consumer waste.

Food scraps waste

Pre-consumer waste is all the unused food that doesn't even make it to the dining table. It's the potato peels, the trimmed-off fat, and the overripe bananas that weren’t used in time. This can often be attributed to over-ordering, improper storage, and lack of planning. Are you ordering more perishables than you can use before they spoil? Are your coolers at the right temperature to maximise freshness? Are you over-prepping and throwing away unused, prepped food? These are questions to consider.

Leftover food waste in restaurants

Then we have post-consumer waste – the leftovers that come back on the plates from the dining room. If you're consistently seeing half a chicken breast or three-quarters of a serving of fries returning, it might be time to reconsider portion sizes. Perhaps your servings are too generous, or maybe a certain dish isn't as popular as it once was.

Moving out of the kitchen, don't forget about your bar area! From expired beer to unconsumed garnishes, the bar can also significantly contribute to your waste.

Waste audits

Now, let's walk into the administrative office. Take a look at your ordering process. Are you using up-to-date inventory numbers when placing orders? Are you tracking food waste to identify patterns? An efficient inventory management system can help you order just what you need, reducing unnecessary waste.

Let's remember the less obvious waste producers, like your energy consumption. Are you leaving lights or equipment on when they're not needed? That’s waste too, even if it doesn’t fill a trash can.

As you can see, understanding your waste is not just about looking in the dumpster at the end of the day. It's about walking through your entire operation and identifying where and why waste happens. It's about being mindful and recognising that f waste is a hit to your pocket and our planet. Armed with this understanding, you can start to create strategies to reduce your restaurant's waste effectively.

Top tip: Become more efficient by implementing a restaurant POS system to improve your restaurant operations management and reduce food waste.

So, ready to take the next step?

Strategies to reduce restaurant food waste ♻️

Now that we’ve thoroughly understood where our waste is coming from, it’s time to stir up some practical strategies in the food service industry to reduce food waste in your restaurant. And no, you don’t have to reinvent the wheel. Here are a few tried-and-true methods you can start implementing today.

Menu engineering to minimise food waste

Firstly, let's revisit your menu. Is it too extensive? Having a large menu can lead to a lot of unused inventory and, consequently, wasted food. By focusing on a few speciality items that you do exceptionally well, you not only allow for more consistent quality but also reduce the risk of surplus food. Plus, a well-crafted, concise menu can be more appealing to diners.

Top tip: Learn more about menu planning and what factors can affect your menu to stay updated with the latest trends!

Avoid leftover food by adjusting the portion size

Next, consider portion sizes. Remember those leftovers we noticed during our kitchen walk-through? Now's the time to address them. Adjust your portion sizes to match what your customers can comfortably consume. Experiment with offering smaller, 'taster' sizes of dishes. This could give diners the freedom to explore a few dishes from your menu without the commitment of a large serving.

Top tip: Learn more about food presentation techniques to learn how to serve the right portions across your menu items!

Use smart inventory management to avoid surplus food

Moving on, let's talk about smart purchasing. It’s where your back-office work comes into play. Be meticulous with your inventory management. Know exactly what products and ingredients you have in stock and what you need before placing an order. Consider investing in inventory management software (or a good POS system that includes inventory management) if you haven't already. It can streamline the process, provide real-time updates, track food waste, and help avoid over-ordering - plus let you know when you’re low on stock too!

Another way to reduce waste is by implementing a first-in, first-out (FIFO) system for your ingredients. Make sure the older items are used first, placing them at the front of fridges and shelves (not the back). This helps reduce organic waste from spoiled food and ensures your customers are getting the freshest meals possible.

Top Tip: Explore Epos Now's restaurant software, trusted by thousands of owners already in efficiently managing inventory and accurately controlling food costs.

Sustainable cooking to turn food scraps into star dishes

Now, this is where you can get creative. Think about how you prepare food in your kitchen. Can any of your preparation processes be improved to generate less waste? For example, consider how you might use all of the vegetables or fruit - including parts that are often discarded. With a bit of culinary creativity, peels, stalks, and leaves can turn into delicious dish components. Instead of relegating them to the bin, let's transform them into star dishes on your menu. Let’s dive into some ideas for your food scraps. 

• Potato and other vegetable peels like sweet potato or zucchini - become crunchy, tasty snacks with a sprinkle of herbs and a quick bake.
• Overripe bananas - perfect for rich, flavorful banana bread. 
• Citrus and fruit peels - perfect for candying or infusing oils for a zesty twist.
• Herb stems - infuse waters, teas, oils, vinegar or ice cubes for creative cocktails and a refreshing flavour boost.
• Stale bread can be transformed into homemade croutons, bread pudding, or breadcrumbs. 
• Leafy greens - add carrot tops or radish greens to salads or pesto.
• Meat and fish bones - great to be simmered into rich broths, laying the foundation for various soups, stews and sauces.

The key to making 'green' delicious lies with your kitchen staff. Encourage them to see waste not as trash, but as an opportunity for culinary innovation. Not only will this reduce food waste and cut costs, but it will also provide unique 'zero-waste specials' that delight your customers and spark conversations. Let's challenge ourselves and make sustainability delectable.

Adjust your kitchen operations for food waste reduction

But this isn’t just down to you. You’ve got to get your whole team on board.. Encourage staff to be vigilant about waste and give them the training they need to implement waste-reducing practices. This might include proper food storage techniques, portion control, or even educating them on the impact of food waste so they can become passionate advocates. Front-of-house staff can play as much of a role as kitchen staff here. Here are six ways they can also do their bit to reduce waste:

• Educate guests: Encourage guests to only order what they can finish by being clear with the portion sizes (or offering smaller sizes) and recommending sharing options.
• Offer flexibility: Modifying dishes based on a customer’s preferences or dietary restrictions can prevent unnecessary waste.
• Promote specials: Highlight daily specials or surplus items to make sure they’re served before going to waste.
• Take accurate orders: Prevent mistakes that may lead to returned dishes by confirming customer orders accurately.
• Be mindful of plate waste: If guests haven’t finished their food, ask them if they want to take leftovers home.
• Track and report waste: Keep a log of returned dishes or food waste to identify patterns. This way they can help find areas of improvement with back of house, such as adjusting portion sizes based on customer feedback.

Top tip: Learn more about our Kitchen Display System, which improves kitchen management efficiency for more accurate food orders. Still trying to figure out the best restaurant model to suit your food business? No worries - we’ve got you covered! Why not read more on ghost kitchens, which are increasing in popularity and are great for cost efficiency and food waste reduction?

 Enhance your food supply chain and dispose of excess food responsibly

Sometimes, no matter how hard you try, there will be some waste - and that’s okay! Just take a responsible approach to dispose of waste. Finally, consider partnering with local farmers, food banks or composting services to recycle your organic waste. Composting is a fantastic way to reduce the amount of waste going to landfills that generate more greenhouse gas emissions. Instead, composting provides nutrient-rich soil for growing more food. It’s an eco-friendly win-win!

Reducing food waste might seem daunting, but with these practical steps, it’s entirely achievable. Remember, you don’t need to implement all these changes overnight. Small, consistent improvements can make a significant difference over time. So why wait? Start serving up sustainability today. Your business, your customers, and the planet will thank you!

Top tip: You can also read more on the set guidelines for restaurants when they are donating excess food or discover the main restaurant rules every restaurant owner should follow for better management.

Where to start: train your team to embrace zero waste in your restaurant 📚

Alright, we’ve listed a few ideas here. But where do you start with implementing these changes?

Well, every successful business in the restaurant industry knows that a well-trained, motivated team is the key to smooth operations. And when it comes to reducing food waste, it's no different. You've taken the first step by caring about waste reduction. Now, it's time to share that commitment with your team.

Start by making food waste prevention a part of your restaurant's mission. It isn't just another training module; it's a cultural shift towards sustainability. So, share your goals with the team, explain why it's important, and help them understand the role they can play. It's about building a shared sense of responsibility and pride in reducing waste.

Next, restaurant owners need to consider specific training programs. Each role in your restaurant can contribute differently to waste reduction.

• For chefs and kitchen staff, this might mean training on efficient food prep methods, proper storage, and creative ways to utilise food scraps.
• For servers, it could involve training on how to explain portion sizes to customers or how to promote your less wasteful 'green' dishes.
• You could also organise workshops where your staff gets hands-on experience with waste reduction techniques. Maybe a 'cook-off' where they use often-discarded ingredients to develop innovative dishes. Make it fun and engaging; you'll quickly find them more willing to incorporate these practices into their routine.

Create an open environment where your team can share their ideas about reducing waste. Maybe your bartender has a great idea for using leftover fruit garnishes, or your servers have noticed a pattern in customer leftovers. Harnessing these insights can be incredibly beneficial.

Finally, recognise and reward efforts to reduce waste. It could be as simple as a shout-out in a team meeting or a monthly 'Green Champion' award. The goal is to make waste reduction a part of your restaurant's DNA.

Remember, waste reduction isn't a solo endeavor. It's a team sport. And with the right training and motivation, your team can become your greatest ally in creating a more sustainable, less wasteful restaurant.

Top tip: For further guidance on introducing values such as sustainability into your business to minimise food waste, read our guide on restaurant culture.

Attract conscious diners to your restaurant 🧑‍🤝‍🧑

We've taken you through the journey of understanding, reducing, and re-purposing your restaurant's waste and involving your team in this mission. Now comes the fun part - sharing your efforts with the world and attracting the increasingly influential segment of conscious diners.

In today's world, sustainability isn't just a buzzword; it's a movement that more and more people are embracing. Dining out is no exception. Customers are now seeking out establishments that align with their values, and your efforts to reduce food waste are a perfect selling point.

Start by updating your restaurant marketing materials to reflect your commitment to sustainability. Share it on your website, social media channels, or even your physical menu. Highlight your 'green' dishes, share stories of your waste reduction journey, and showcase your team's efforts.

Restaurant social media to raise awareness on preventing food waste

Social media can be an incredibly effective tool for this. Regularly post about your sustainable practices, share behind-the-scenes glimpses of your team in action, and engage with your followers. You could create a unique hashtag for your waste reduction campaign and encourage diners to share their dining experiences.

Host events to showcase your efforts to reduce restaurant food waste

Consider hosting special events that showcase your waste reduction efforts. A 'zero-waste' night or a cooking class featuring dishes made from typically discarded ingredients can be fun to engage with your community and spread the word about your mission.

Key partnerships to donate food waste in restaurants

Don't shy away from publicising partnerships with local farms or composting facilities, either. This strengthens your commitment to waste reduction and helps support local businesses, further enhancing your restaurant's reputation.

Showcasing your waste reduction efforts is about more than attracting customers; it's about joining a larger conversation about sustainability and responsible consumption. By being open about your journey, you're not just building your brand; you're inspiring others to join the movement too. And that's something every conscious diner can get behind.

Final thoughts on reducing food waste in restaurants

Well, folks, we've reached the end of our deep dive into the world of restaurant waste reduction. It's been quite a journey, hasn't it? We've examined the ins and outs of your kitchen, transformed scraps into culinary delights, and trained your team to see 'waste' in a whole new light. But this isn't the end of the road. It's just the beginning of your very own sustainability saga.

Every tweak in your menu, every adjustment in portion sizes, and every new 'green' dish you create brings you one step closer to a waste-free kitchen. And while these changes are great for your bottom line, they're even better for our planet.

Remember, your restaurant is a stage, and you're the lead actor setting the tone. You're not just serving up delicious meals; you're inspiring change, one plate at a time.

Don't be disheartened if change doesn't come overnight. Progress can be slow, but every small step counts. So here's to you, pioneers of the culinary world. Keep pushing the boundaries, keep aiming for sustainability, and let's turn our kitchens into gateways for a greener future. Now, who's ready to take the next step? Let's do this, folks!

Interested in discovering how Epos Now POS systems can help streamline your inventory, manage sales, and more? Talk to our sales team to learn more.