Reducing food wastage

Restaurant & Catering Australia Your Business is Food Program The Australian Hospitality industry is hurting. Hurting bad. Across the board there is increasing competition and at the same time profit margins are decreasing.

Your Business is Food program

If you're looking to cut costs and increase profits, you might consider joining Restaurant & Catering Australia's FREE "Your Business is Food program". The program provides you with all the information, advice and resources you need to reduce food waste in your business, while engaging staff and customers in the process. Following these practical steps will not only help you reduce food waste in your business, but also save you time and money in the long run.

Do a food waste review

Typically, most food wastage is generated through everyday activities like purchasing, preparation and plate waste. However, once you know how much food you're throwing out, you can then work out how to reduce this food waste and start saving money. Here's how to conduct a food waste review. Collect three bins or buckets – one each for preparation waste, food spoilage and plate waste. Remember to label them so you know which one is which.Ask staff to place all food waste into the corresponding bin and weigh the bin at the end of each day, or when full. Do the collection every day for a week.Record how many meals were served each day.At the end of the week, add up the totals for each bin and the number of meals served.Do another review once you've made changes in your business, to see how you've improved.

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Other businesses have successfully implementing a food waste strategy

• Rose and Crown – After a one-week food waste review and great team work, the Rose and Crown Hotel in Parramatta shows how a change to ordering practices and offering chef specials have dramatically cut their food waste and boosted productivity and profits. • Three Rosettas – By working with local suppliers and listening to customers George Melky from the Three Rosetta reduced food waste from his restaurant and saved money at the same time. • The Old Fellow – Cherrie Yang from The Old Fellow shows how they saved money by performing simply actions, such as being creative with leftovers. They also reduced their food waste by 61%. • Angelo's on the Bay – After discovering that 59% of their food waste was from customers plates, Angelo's on the Bay made small changes, such as adjusting portion sizes that saved them money and reduced their food waste.  

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