Well, ever since you opened your restaurant, you’re never not busy.
You’re being pulled in a million different directions at all times. You’re covering for a waiter who skipped his shift. A customer is causing a scene. A fight just broke out in the kitchen.
With all that going on, you just haven’t had the time – or energy – to focus on reducing your restaurant’s food waste.
You’re not keeping track of your orders. Instead, you’re just placing the same ones over and over. Who has time to analyze all that stuff?
Well, when you don’t analyze that “stuff”, you’re throwing out hundreds of dollars a week in wasted food.
And you have nothing in place to help with your restaurant food waste management.
But, you can reduce food waste in your restaurant in a ton of ways, including inventory management, smarter ordering decisions, and more.
Stop letting restaurant food waste kill your profits.
Read on and give them an extra breath of life.
You’re Not Alone
You’re not the only one with restaurant food waste issues. Sadly, it’s an industry-wide epidemic.
According to the National Restaurant Association, over 133 billion pounds of food was wasted in 2010. And that number has continued to climb.
That breaks down to the average restaurant tossing about 4-10% of food before it even reaches customers.
Sure, your restaurant may not be average. It’s tossing away less. It’s special, just like you.
But no matter how special you are, we can bet your restaurant food waste cost is higher than you want it to be.
Even though restaurant food waste is costing the industry billions each year, only 50% of restaurants – at most – are tracking it.
Which means you’re simply allowing yourself to waste money. You might as well just light a pile of cash on fire while you’re at it.
When orders aren’t adjusted, you’re not accounting for the fact that for some reason, your normally popular Bananas Foster didn’t sell as much last week.
And now you’ve got triple the bananas in your stockroom, a ton of which are about to spoil if sales don’t pick back up.
You also aren’t taking the time to research ingredient prices. And though monitoring prices may not help you with reducing restaurant food waste, it can save you a pretty penny on your orders.
So basically, what does this boil down to?
Your ignorance is costing you thousands.
You’ve got no pars to order against. No budget to keep your spending in check. No weekly inventory count to see what you need to order in the first place.
Want restaurant food waste to stop harassing your bank account? Start paying attention.
How Do You Lower Restaurant Food Waste?
Ready to actually make a change?
Here are a few places to start.