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Helping your bottom line: 3 tips for reducing food waste

When you’re looking for ways to cuts costs in your operation, reducing food waste is a vital business practice that will help reduce operating costs and improve your bottom line.

One: Control portion sizes

Keep an eye on plates as they return to the kitchen. Train staff to properly prepare the correct portion sizes for all of your menu offerings. This not only helps mitigate waste but also provides a consistent product for your patrons.

Two: Ask for ideas

Encourage everyone, including front of house staff, to look for opportunities to reduce waste from every aspect of the operation, and to share those ideas with you. They may not realize how much is being wasted until you ask for their help.

Three: Check products at the back door

Instituting good product receiving practices can save you a lot of money over time. For instance, when produce is delivered, open cases of product to ensure freshness. If it’s not fresh, send it back with the driver and ask for a credit. It will save you from having to throw it away later, which can negatively impact your food costs.