Posted: October 30, 2014
Source: Energy Manager Today By Mark Masterson
Americans, unfortunately, are a wasteful culture. According to the USDA, food waste from stores, restaurants, and homes topped an estimated 133 billion pounds of food, about 30-40% of the entire food supply. That’s not just an environmental problem, it’s a social problem. For restaurateurs, it’s also an economic one.
That’s why some restaurants are turning to efficiency experts to streamline their businesses, reducing waste and improving the bottom line. Taking a cue from manufacturing, restaurants are taking great steps to stop losing money. Some recommendations to reduce food waste include::
- Adjusting or eliminating expensive ingredients from recipes.
- Ditching multiple cup sizes for drinks.
- Only offering condiments when asked.
- Adjust proportions on menu items to accurately reflect costs. Expert recommend that the cost to make each item should be 22-30% of the price.
These tips are relatively easy to implement, though some restaurants balk at the idea of changing their recipes. These changes also put restaurants at the risk of angering customers who are used to a certain level of service and food. For restaurants who don’t want to tinker with their food, there is another way to cut costs. Continue reading Energy and Water Efficiency for Restaurants