Food waste is an issue that should concern us all, both ethically and financially.
For commercial kitchens, food waste not only represents an ethical dilemma but also cuts into profit margins.
In a sector where every penny counts, this is a concern that can’t be ignored. This article aims to offer valuable insights into reducing food waste and achieving a more efficient kitchen management system.
The Scale of the Problem
In the UK, the hospitality and food service sector disposes of an estimated 1.1 million tonnes of food waste per year. Of this staggering amount, approximately 75% is avoidable.
The financial implications are equally grave, amounting to an estimated loss of £2.9 billion a year for the sector. These numbers demonstrate the urgent need for action.
Implementing an Audit System
The first step in tackling food waste is understanding what you’re throwing away.
Conducting regular waste audits will give you a better picture of the scale of your food waste issue. Noting down what is thrown away, and why, can help you identify patterns and implement effective strategies.
Menu Planning and Portion Control
One way to limit food waste is through smart menu planning and portion control.
By analysing customer feedback and sales data, you can remove less popular items from the menu, thus reducing the risk of wastage. Accurate portioning can also ensure that customers are not overwhelmed by overly generous servings that end up in the bin.
SwiftKitchen’s User-Friendly Ordering System
At this juncture, it’s worth mentioning how SwiftKitchen can make a difference.
The platform’s User-Friendly Ordering System is designed to keep food wastage to a minimum. By allowing customers to specify their orders with great accuracy and by offering real-time adjustments to inventory and menus, SwiftKitchen provides an invaluable tool for waste reduction.
Employee Training
It’s also essential to educate staff about the importance of reducing food waste.
This can include training on how to properly store ingredients to extend their shelf life, how to recycle unavoidable waste, and how to handle food safely to prevent spoilage.
Leftover Strategies
Sometimes, despite all efforts, leftovers are inevitable.
In such instances, consider donating food to local charities. Alternatively, composting organic waste can be a viable option.
Conclusion
Reducing food waste in commercial kitchens is an imperative, not a choice. Not only does it save money, but it also contributes to a more sustainable and ethical way of doing business.
Adopting technology like SwiftKitchen, conducting regular waste audits, and training staff are just a few of the steps you can take to make a meaningful impact.