Food is one of the products that most businesses in the hospitality industry deal with. However, restaurants, hotels, and foodservice outlets lose millions of dollars every month owing to food wastage. Most of these wastes are avoidable if eateries streamline processes and cut overheads. Here are a few tips to help you with food waste management.

Be prudent with stock and storage
You should only purchase food ingredients that your business will utilize. Many hoteliers love buying in bulk because it helps to save money in the long run. However, you may end up with more food than you actually need. Furthermore, very few restaurants tend to check whether their freezers and fridges are working at the right temperature. When storing food, you should ensure that the newer items are placed behind the older stock so that it is used first to preventspoilage.

Use clear labeling
All stored foodstuffs must be clearly labeled with the date of manufacture/expiry, allergens and precise product description. By keeping your food stock organized, you will have an easier time keeping track of what you have and what you need to use. To avoid food wastage, you need to know which foods are in stock and what has been used up. To achieve this, you will need a detailed list of all foods in the storage areas clearly stating their best-before or use-by dates.

Acquire knowledge
People who handle food must be trained in food safety. This training should include ways of reducing food wastage. This is important because a most wastage occurs during the food preparation process. Therefore, your staff must learn how to cook food correctly, store food properly, prevent cross-contamination, and keep the restaurant clean. By following the current hotel industry news, hotelierscan know the courses that are relevant to their businesses today.

Review food portion sizes
When it comes to food, you should never try to compromise quality for quantity. Many customers tend to leave food at the end of the meal, especially if you serve large portions or add extra meals that the client did not ask for. For instance, salads, vegetables, and fries are considered as extra parts of the main meal and are often not eaten, resulting in wastage. Reviewing your portion sizes can help to reduce the wastage of food.

There are different alternatives and options that restaurants can explore to prevent food wastage. You can mix up the menu and offer your clients more choices regarding what is on their plate instead of assuming what your customers want. You should also consider reusing food instead of quickly throwing away the leftovers. For instance, bones and peelings can be used to make tasty soups and stocks. Preventing food wastage in your restaurant or eatery will help you save money in the long run.

About Hospitality Upgrade Siegel Communications
Hospitality Upgrade is a magazine publication produced by Siegel Communications, Inc. The magazine has been issued for more than 20 years now, publishing information on technology trends and news for hotels, food service, and casino professionals. Hospitality Upgrade provides the latest industry news and the right hardware and software solutions. Readers can access all the information that they want about the hotel industry from the Hospitality Upgrade magazine, website, social media channels, and the Watercooler newsletter.

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