By Callisto Lee
Managing a restaurant presents numerous challenges, with a crucial focus on leaving a positive impression on customers through exceptional food and service. While these elements are often what keeps a restaurant afloat, in order to effectively keep customers happy, a lot must go on behind closed kitchen doors. For example, a pervasive issue that demands attention is the substantial amount of food spoilage and waste generated by food establishments globally.
Addressing this staggering problem requires a meticulous understanding of the specific needs of the restaurant concerning the food it serves. By optimizing purchasing decisions and addressing the root causes of spoilage, such as ineffective storage, insufficient product rotation, and poor refrigeration or temperature control, a substantial reduction in waste can be achieved.
Implementing reliable refrigeration with careful temperature monitoring is vital, particularly for perishable items like dairy and meat, as the most common causes of spoilage, including oxidation, enzymatic action, and other chemical reactions, happen as a result of a food item’s temperature being less than optimal.
Beyond just properly storing food, there must be an organizational push towards better standards in employees. With additional staff training to recognize signs of spoiled food and proper rotation of items, restaurants can more likely ensure that their waste totals are on the decline.
While reducing waste is important on a restaurant’s bottom line, excessive food waste can harm an establishment’s reputation and exacerbate global food insecurity. Which is why it’s so important to adopt strategies that are preventing this spoilage. To learn more about these strategies, read on to the infographic highlighted alongside this post.
How Restaurants Can Reduce Food Spoilage this infographic was contributed by Portabull Storage, an organization offering the industry’s best electric reefer unit
