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The first thing that a restaurant owner or manager might want to take inventory of is how food waste is handled in their kitchen. This comes from multiple angles, as spoilage is one problem that all commercial kitchens and restaurants experience firsthand.
Finding the source of the problem is the primary goal, and the answer doesn’t always trace back to the practices of the staff. In fact, the way the equipment is used to weigh and distribute things evenly could be a major factor in food waste. Knowing how using proper equipment helps restaurants reduce waste will be paramount to the success of your business and an eco-friendly way to promote healthy practices in your company.
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Choosing the Right-Sized Equipment
It is extremely important to consider your restaurant’s current success so that you can do a quick inventory of your kitchen and your production process. If you live in a larger metropolitan area and you are seeing an increase in customers and orders, your amount of food waste is sure to increase, so you might need to alter your processes or update your equipment.
Likewise, even if you’re in a more rural establishment, the same rules apply. Having the right-sized equipment might not seem as important when you’re starting up your business, but knowing when to make these changes can really come in handy as your company grows.
Keeping Up To Date
In addition to understanding that you will need space to keep your inventory as your company expands, you will also need to think of your equipment within the same terms as your food items. Just as you label and date your produce, meats, and dairy, you will need to keep the dates of your equipment in mind.
Let’s face it—your equipment can only handle so much as it ages. If you invest in something more modern, you have the chance of outputting more products and keeping the ball in motion.
Investing in Quality
Another clue that you should pay close attention to is the quality in your products. If the quality has recently gone downhill, you should know that it might be worth looking into the equipment you have on hand.
Investing in items like quality meat grinders, high-end knife sets, and air-tight storage containers will make all the difference in the daily preparation, storage, and production of your food. If your freezers and refrigerators are up to date and large enough, you will be able to keep enough food to go around, ensuring you won’t run out of inventory during a shift and keeping things running smoothly.
We hope that you now understand how using proper equipment helps restaurants reduce waste by simply keeping things up to date. Knowing what your inventory looks like day to day should give you an idea of how much food is going to waste and being thrown out. These methods can help you cut waste down greatly, helping your business thrive and helping the environment.
