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What are some ways to involve customers in reducing restaurant waste?

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Restaurant waste is a huge problem for the environment, the economy, and the reputation of the hospitality industry. According to the Food and Agriculture Organization, about one-third of all food produced for human consumption is lost or wasted every year. This amounts to about 1.3 billion tons of food, worth about $940 billion. Not only does this mean that valuable resources are wasted, but it also contributes to greenhouse gas emissions, water pollution, and land degradation. As a hospitality manager, you can take steps to reduce your restaurant's waste and involve your customers in the process. Here are some ways to do that.

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Onkar Naik

Hotel Operation | Revenue | Supply | Hub Head (Goa) at FabHotels

1 Offer incentives for BYO containers

One way to reduce waste is to encourage your customers to bring their own containers for takeout or leftovers. You can offer them a discount, a loyalty reward, or a free drink for doing so. This way, you can save on packaging costs, reduce your environmental impact, and show your customers that you care about sustainability. You can also provide reusable or compostable containers as an alternative to single-use plastic or styrofoam ones.

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Javed shaikh

Top Voice ??| Global award winning food and beverage specialist | Ex Andaz Delhi | DLF | Marriott | Hyatt
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Engage customers by implementing waste-reduction initiatives such as offering smaller portion sizes, promoting reusable utensils and containers, and providing composting or recycling bins. Educate patrons about the importance of reducing waste through signage, social media campaigns, or menu inserts. Encourage feedback and suggestions from customers on waste-reduction practices, fostering a sense of ownership and community responsibility.

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2 Educate customers on portion sizes

Another way to reduce waste is to educate your customers on how much food they actually need and want. You can do this by providing clear and accurate information on your menu, such as the weight, calories, or number of servings of each dish. You can also offer different portion sizes, such as half, regular, or large, and let your customers choose according to their appetite. You can also suggest sharing plates or side dishes for groups or families. This way, you can reduce food waste, save money, and help your customers avoid overeating.

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Onkar Naik

Hotel Operation | Revenue | Supply | Hub Head (Goa) at FabHotels
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Educating your staff is important . So they can brief the customer accordingly. They can suggest if guest are ordering more then they can intake . You can suggest in polite manner about portion size or can customise according to need of customers This is a win win situation for both customer and organisations

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3 Implement a pay-as-you-throw policy

A more radical way to reduce waste is to implement a pay-as-you-throw policy, where you charge your customers based on the amount of waste they generate. This can be done by weighing their plates before and after they eat, and applying a fee for the difference. This way, you can incentivize your customers to only order and eat what they can finish, and discourage them from wasting food. You can also donate the proceeds to a charity or a food bank, or use them to fund your waste reduction initiatives.

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4 Ask for feedback and suggestions

A final way to reduce waste is to ask for feedback and suggestions from your customers on how you can improve your waste management practices. You can do this by conducting surveys, polls, or interviews, or by creating a suggestion box or a social media page. You can also invite your customers to participate in your waste audits, where you measure and analyze your waste streams and identify areas for improvement . This way, you can engage your customers in your waste reduction efforts, learn from their insights and experiences, and build trust and loyalty.

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5 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?

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Onkar Naik

Hotel Operation | Revenue | Supply | Hub Head (Goa) at FabHotels
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You can always add portion size in menu . You can keep half plate or meal as option. Combo items go well. Using eco friendly packing will help . Using quotes to make people aware of not wasting food is also important

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What are some ways to involve customers in reducing restaurant waste?

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3

4

5

1 Offer incentives for BYO containers

2 Educate customers on portion sizes

3 Implement a pay-as-you-throw policy

4 Ask for feedback and suggestions

5 Here’s what else to consider

Hospitality Management

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What are some ways to involve customers in reducing restaurant waste?

1

2

3

4

5

1 Offer incentives for BYO containers

2 Educate customers on portion sizes

3 Implement a pay-as-you-throw policy

4 Ask for feedback and suggestions

5 Here’s what else to consider

Hospitality Management

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