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7 Tips On Reducing Food Wastage In Your Restaurant

A significant portion of edible food that gets thrown out can be put on the plates of the underfed. Alarmingly, the UN has reported that ‘about 190 million Indians remain undernourished’. It is further estimated that the value of food wastage in India is around ₹92,000 crores per annum.

Only 2 out of 10 restaurants in India are partially conscious of the consequences of food segregation practices.

Restaurants play a critical role in food wastage and will have to step up to minimize global food waste. Whether in the form of processed, semi-processed, or raw edible products, the amount of food wasted each year will rise by a third by 2030 if no appropriate measures are taken.

Here Are 7 Tips For Restaurants That Will Help Them In Efficiently Managing Food Wastage: 

1. Measure Food Wastage

Many restaurants discover opportunities to reduce output while still satisfying customer demand by simply tracking food usage and waste.
A “food waste inventory” features on your smart POS System can help you figure out how much and where all your food is getting wasted so that you can make modifications (such as serving sizes, menu substitutes, or menu changes) and track your success.

2. Smart Inventory Management

More than ⅓ of the food wasted in a restaurant comes from unused stock, because there is poor knowledge and management of inventory, kitchen staff tends to bring in more stock than they can use.  This stock is a perishable commodity and thus expires before you can use it up, contributing to your restaurant’s food wastage.

Investing in an efficient and reliable Inventory and Recipe Management system becomes very important. It helps you get daily reports of existing stocks along with a food wastage report. With the recipe management tool, your inventory will automatically deduct the correct amount of raw materials upon billing for an item to help you maintain your inventory and also reduce raw material wastage.

3. Donate Food

Throwing away food is like stealing from the table of those who are poor & hungry. In a world full of food shortages, it is time to make food donations a key priority. There are people in India and globally who sleep with their stomachs empty.
If we partner with those institutional players or NGOs we can prevent 2.1 billion tons of food from going to waste. 

4. Zero-waste practices

India has an age-old tradition where nothing went to waste. Our grannies taught us to embrace zero-waste practices that encourage the philosophy of making meals from scraps and only when you need them. We should get our inspiration from our culture and implement it in our restaurant.

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Utilize raw materials that are on the verge of expiration. Apply discounts or combo offers to sell those items that utilize the raw material. Even though the profit on those products would be slim it will still be better than wasting your raw material and money.

Keep an eye on overproduction and use smart tools to predict footfall so that you can buy inventory accordingly.

5. Source local produce

40% of the food production in India is wasted when restaurant outlets buy in bulk from wholesale markets. Purchasing from local farmers will significantly help in the reduction of food waste.

Here are some benefits of sourcing raw materials locally:

  • Higher flexibility
  • Reduced supply chain costs
  • Great control over the process
  • More revenue
  • Environmental friendly
  • Good for the community

6. Installing community fridges

Restaurants in cities such as Kolkata, Mumbai, and Gurugram are installing community fridges outside the retail outlets to provide free daily access to extra food. In Kolkata, a restaurant named Sanjha Chulha did that to ensure no one sleeps hungry. 

It is also called Food ATM, except you don’t have to pay for it!

7. Partner with green companies

In Kamikatsu, a city in Japan, 90% of the waste is recycled. It is called the ‘no waste’ concept.

Partner with green companies who are committed to environmental initiatives such as composting and sending zero waste to landfills. 

There are many companies in India as well who are tirelessly working towards a better and greener future. All you really need to do is find them, support them and participate with them

Market your restaurant as a Green restaurant:

Marketing your restaurant as a Zero Waste Restaurant will attract more customers. Hears us out, asking your customers to order only as much as they can eat or pack their leftovers to give to someone who will throw a positive light on your restaurant.

From changing your menu, to recyclable cutlery and making digital menus, bills will be considered creative and conscious business practices. And the coming generation is genuinely concerned about the environment and this will be a great strategy to pull customers, increase sales and go green! 

And from our side? Well, Petpoja is constantly working towards the path of Go Digital, Go Green! We put a lot of money and energy into doing R&D to develop faster solutions for restauranteurs’ worries while remaining cost-effective and environmentally friendly. Check out our work at Petpooja.

Small steps toward a better future matter. Let’s pledge to reduce food wastage together!

Shaival Desai
Shaival Desaihttp://blogpetpooja.wordpress.com
Shaival is the Chief of Growth at Petpooja. Apart from jumping from one corridor conversation to another, you will always find curiously wandering about SaaS products, technology & food trends. Reach him at shaival.desai@petpooja.com.


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