What are the best practices for reducing food and beverage waste in your F&B operations?

Train Staff On Portion Control :- 2. Menu Engeneering :- 3. Conducting Regular Inventory Checks :- 4. Monitor Portion Size :- 5. Source Ingredients Strategically :- 6. Establish Standardized Recipies :- 7. Minimize Food Waste :- 8. Monitor & Control Food Spoilage :- 9. Track & Analysis Food Cost :- 10. Modernize the ordering process: -

There are many practicable ways to reduce wastage on a daily basis in kitchens. Common issues I deal with daily, no particular order 1. Check deliveries - suppliers can drop short-dated stock. Effective ordering procedures - often wrong items delivered & not dealt with, items overordered or not ordered at all 2. Menu development - overlap, using common ingredients 3. Portion control - ensure team is trained - specs, photos, pre-portioning etc 4. Good communication with FOH team- highlight dishes FOH team to push/upsell 5. Document wastage & track - spot trends, amend practices to counter 6. Good storage/rotation policies 8. Equipment maintenance - false economy not to get a fridge replaced, losing stock when the fridge fails

1. **Inventory Management** 2. **Menu Planning:** 3. **Portion Control:** 4. **Supplier Relationships:** 5. **Storage and Organization:** 6. **Food Preservation Techniques:** 7. **Waste Tracking:** 8. **Employee Training:** 9. **Donations:** Partner with local food banks or charities to donate surplus food that cannot be used. 10. **Sustainable Packaging:** 11. **Menu Engineering:** 12. **Composting:** Implement composting programs for food scraps and organic waste to divert waste from landfills. 13. **Regular Audits:** Conduct waste audits periodically to assess your progress and identify new opportunities for reduction. 14. **Customer Engagement:** 15. **Continuous Improvement:**

Keeping a small and concise menu is the most effective food waste reduction technique. With fewer things on your menu, you'll need to order in fewer ingredients, and you can increase the accuracy of order volume estimations of each dish.

If you design create and make amazing dishes with interesting tastes flavours and combinations then your waste will reduce and your repeat eaters increase!

Purchasing smarter using a Group Purchasing Organization (GPO) involves several steps: Identify Your Needs: Clearly define your organization's procurement needs. Research GPOs: Look for GPOs that specialize in your industry. Join a GPO: Select a GPO that aligns with your needs and become a member. This typically involves signing an agreement and paying any associated fees. (No such fees with Provista) Leverage Aggregated Buying Power: GPOs pool the purchasing power of all their members. Evaluate Savings: Regularly assess the cost savings and benefits of your GPO membership. By following these steps, you can purchase smarter through a GPO and potentially save your organization money and time.

It goes without saying, inventory management is KEY to prevent food wastage. Something that has helped us in our operations is understanding unit metrics. Something simple we asked ourself in the early stages of recipe development 'How much X per 100g'... If your starting of new understanding this can help make smart purchasing decisions, reducing waste.

Purchasing is a crucial area where restaurants can prevent waste. First, chefs should develop relationships with reliable, sustainable suppliers who use ethical practices. Negotiating better pricing and delivery terms can reduce costs. Technology like inventory management software helps chefs track stock levels, expiry dates on ingredients, and wastage rates. With real-time data, chefs can order just what they need, avoiding overstocking or running out of key items. Storing ingredients properly and using FIFO (first in, first out) rotation minimizes spoilage. Purchasing locally-sourced, seasonal produce reduces transportation emissions and supports local economies.

Its a blinder to state that inventory planning plays a keyrole in reducing the wastage. Stocking basis the shelf life and receiving the stock with atleast 70% of usable shelf are on of the basics in managing inventory as far as reducing wastage is concerned.

Almost a great point of view you need always to have a competitive suppliers to grant you are always on top beneficiary. Then a good inventory system we’ll communicate between sales team and back of the house

Storing food and beverages at the right temperature and humidity has long been a standard practice in the industry, in my experience, but what often goes overlooked in the fast-paced world of F&B is the continuously monitoring of the temperature. Many in the industry still rely on manual temperature monitoring, and while transitioning to new technology (for, e.g. the use of IoT sensors and cloud solutions) may seem complex, but it's a crucial step forward. Once the industry embraces new technology as the norm, it has the potential to result in substantial cost savings, not just by reducing food loss but also by providing valuable data to improve equipment efficiency and enhance energy savings.

??Store food properly to reduce waste. ● Follow ???????? rule. (First In, First Out).? ? ● It is a system for storing & rotating food. ? ● In FIFO, the food that has been in storage the longest (first in) should be the next food used (first out). ? ● This rotation maintains freshness & reduces waste. ?? To apply it effectively: ? ?? Follow use-by dates ? ? All food in refrigerators, freezers, & dry storage must be marked with a use-by date. ? ?? Store the same food together ? ? Packages of the same food should be stored in one area so they are all kept together. ? ? This makes finding food easier & reduces the time to stock items. ? ?? Arrange older food in front? ? ? Newer food should be put at the back of the shelf, behind older food.

Although this is a visible thing and one of the last few reasons due to which wastage occurs but yes bad storage leads to big chunk of wastage.

Yes, ERP's, menu engineering, and tight inventory controls can help. Most food establishments can barely keep their heads above water, much less hire expensive consultants and onboard $$$ ERP inventory and procurement systems. The fastest, (cheapest) way to reduce menu waste: monitor the dish room. 1. Set up 2 separate garbage cans. food waste and all other waste. 2. The chef should post up near the dish room during prep/service watch what gets thrown out. 3. Record waste by portion. (ex. 1/2 cup mash potatoes, 10# beef scrap, etc.) 4. Weigh food waste trashcan at end of service. 5. Adjust plate portions / prep instructions 6. Next night, Record waste again, weigh trashcans, and keep adjusting portions/prep. There's $$ in that Trash

DIGITALIZACIóN DE PROCESOS: Adopta soluciones digitales para la gestión de inventarios, pedidos... Con esto, no solo mejorarás la eficiencia sino también conseguirás reducir el desperdicio de alimentos al optimizar las cantidades necesarias de comida.

Serving food in a way that minimizes waste requires training staff and implementing standards. Using precise recipes and measurements ensures consistent, appropriately-sized portions. Servers can be trained to describe dishes and gently guide customers toward ordering the right amounts. Offering smaller or half-portions for lighter eaters reduces overserving. Allowing substitutions or mix-and-match sides accommodates preferences. Staff should check on customers and replenish judiciously to avoid over-delivery. Providing attractive, convenient takeaway packaging and prompting guests to use it reduces leftovers.

Portion and plate accordingly ensures that resources are used efficiently and consistently. Standardized recipes and measurements are crucial aspects to maintaining and increasing quality, reducing excess and waste, as well as cost/waste control.

Run specials when U hav an abundance of product , Have a contest for your foh 2 sell the product , Boh staff should B aware of all products & B able 2 communicate that with KM ,,,

There are many great initiatives that will help you to put your wasteage to better use. Food charities that may take your end-of-day produce to cook food for those in need, or ones that will compost to help grow new produce locally. There are also companies that can upcycle certain ingredients - a brewery in Hong Kong takes unused breads and turns them into beer. There's a company in the UK that turns used coffee grounds into cosmetic products. All of these initiatives are great CSR PR and help you connect with a customer base and creates a personality for your business.

Training of team. Because trained team member is Confident ,Motivated, more aware. Consequently commits less mistakes & handle the operation professionally.

Foster a culture of awareness and education among your staff, emphasizing the importance of minimizing waste. Consider partnerships with local food banks or composting programs to divert excess food from landfills.

Measurement is the key to successfully reducing waste. Through software, a restaurant will know what they should have used vs what they actually used. This difference, called variance, is the best way to know exactly what items are causing waste. By focusing on the top five item variances, a restaurant can have a targeted approach to waste reduction. As an example, if the software shows Lettuce and Cheese as the top two variances in your kitchen, a chef can create very specific plans to target waste reduction. The focus for two weeks can just be on those two items so that the staff are able to concentrate on specific variance reducing activities. Asking your Chef to "reduce waste" is useless because it is too broad.

Serve fresh food and ethnic taste. If your serving by buffet then give rest food to staff NGO and poor people.or keep dissent portions. Always change your menu in 3 month which good keep in your menu and rest do modifications or remove from the menu and add something best with taste.

"You can only reduce what you can measure." This principle is at the heart of using technology to tackle food and beverage waste in F&B operations. These systems deliver real-time data that helps staff make precise adjustments to food prep and portion sizes. Easy to integrate into existing workflows, the technology supports smarter purchasing decisions and reduces overstock. By enhancing waste management practices, this approach not only reduces costs but also fosters a more sustainable and efficient kitchen environment.

Todo lo que hagas que sea medible. Proporciona datos cuantitativos sobre la mejora en eficiencia, reducción de costes y otros beneficios tangibles que han resultado de estas prácticas para ser sostenible y reducir el desperdicio.

?? ???????????????????? ???????? ?????? ???????????????? ?????????? ?????? ???? ???????????????? ????: ???? ? 1?? Regularly check inventory to monitor stock levels & expiration dates. 2?? Follow the FIFO rule "First In, First Out" by using older items before newer ones to prevent spoilage. 3?? Train staff on proper food storage, handling, and preparation techniques to minimize waste. 4?? Monitor the amount of food & beverage waste generated.? This helps in identifying areas where waste can be reduced. 5?? Find ways to use by-products or leftovers as ingredients for new dishes, specials, or staff meals. 6?? Encourage guests to order only what they can eat to minimize waste and encourage them to take leftovers home. #Reducingfoodwaste?

Essentially Food Cost 101. Project Plan Purchase Prepare Portion Protect <<REPEAT THE PROCESS>> Such as life skills,,,

Portion control seems to be more and more important. With a new generation in the work force, ensuring that employees aren’t over pouring or “eye balling” high cost food items is a great area to focus on when controlling costs. Clearly this overlaps with proper training and accountability, but this is an easy area to address to make a quick impact.

My opinion is a good planing starting from recipe planning going through purchasing planning, prepartion with recycling commitment, prepare and serve just in time, permanent check of the entire storage items to prevent to long storage time and reduce storage cost by exact pruchasing. Finally use of course inventory and order management direct connected to your PMS and Sales Items

Well said. A sturdy foundation in drink knowledge can prevent waste as well .Being attentive and intentional in your work and operating standards ( aka: ringing drinks up correctly and accounted for) will also help correct those missing pours.