As the hospitality industry is increasing daily, food waste is also. So hoteliers must control food wastage in the hotel industry.
Restaurants are part of any hotel where people order, sit, eat, and go—sometimes leaving 80% of food in the served cutlery. This leftover food in cutlery gets wasted. This will go in the decomposing yard.
Left-over food is normally seen in hotels and restaurants. People pay for food and leave food on plates after eating out.
Hoteliers only think controlling food wastage will only control decomposable costs. But this is not an actual picture. The actual picture is the cost of wasted food, the cooking cost of wasted food, and the decomposition cost.
Above all with the report on the world food program, it is known that 828 million people go to sleep hungry every night. With humanity, it is the responsibility of everyone to control food wastage.
It is alarming that food is getting wasted. It should be in use by the people. So it is important to control food wastage.
Either by controlling the amount of raw food. Or to transfer the cooked food to poor people.
Modern travelers value ethical products and are concerned about the environment. According to research, more than half of travelers take environmental measures into account when selecting a hotel.
Let’s discuss methods to control food wastage:
It is noticed that most of the food gets wasted in the warehouses. As it is necessary to keep raw materials in warehouses as hotels have to prepare food in large amounts.
But to keep wastage in control it is important to keep checking the real-time status before purchasing the food raw material.
Adopting a limited stocking strategy is the greatest method to avoid food waste, especially for perishable foods.
Make sure you inspect the raw materials for expired or rotten food before taking goods from merchants. Keep a record of the dates that each item was manufactured and when it expired.
So use the raw material which is expiring soon. Along with this use cold storage to keep vegetables and grains.
This keeps the raw material fresh. So the shelf life will get increase. Hence products will stay fresh for a longer duration.
The food also gets wasted on the table. Keep checking how much food gets wasted. Check among how many people how much food gets wasted. Along with this how much they eat.
As we hotelier can not reduce served food more than the required amount. So, calculate the amount how much food quantity required need to be served.
Controlling the quantity sizes of your menu items is essential since it not only lowers your food prices but also reduces food waste generated by customers.
When plating the food, it is essential to employ portion control tools like scoops and ladles. The number of raw materials used in the dish’s preparation can be estimated by looking at the portion size.
For instance, 4-6 servings of potatoes can be obtained from a kilogram. In this approach, you may determine how many raw materials you need to order based on how many orders you receive each day.
This will increase the probability that food gets finished on the table by the guest. Once the amount gets fixes it will cure the food wastage.
The majority of food waste in restaurants results from improper storage of the raw ingredients, which causes them to degrade. Preventing cross-contamination of fresh food so becomes crucial.
Food must be kept at the right temperature while being stored. It’s also crucial to managing the shelf life of perishables. Every item in the inventory has a set shelf life and ought to be used up within that period.
You can consider using the First in First out (FIFO) strategy, in which the earlier-purchased raw materials are used up first.
Seasonal vegetables can be stored in cold storage and used in the off-season.
POS software is the best solution when it comes to managing food waste reduction. The POS provides you with sophisticated data regarding what to buy when to buy it, and how much to buy.
These reports are integrated with inventory management and recipe management.
The hotelier can specify reorder levels for each stock item using POS. They can configure alerts to notify you to buy the new stock when it reaches a certain level.
By doing this, one can avoid buying extra stock and avoid the embarrassing situation of having to run out of some menu items.
By keeping track of the number of materials needed to cook a specific meal, proper inventory management also aids in proper food waste management and allows you to limit stock wastage.
Hence the warehouse wastage can be controlled.
It is impossible to totally eliminate food waste in a restaurant. Some food will always deteriorate or go uneaten.
Restaurants waste tonnes of food every day while millions go hungry. Hoteliers can make sure that food does not end up in the trash, though.
Donating food to someone might be preferable to letting it rot in your freezer if you have food items that go bad in a day or two and have more than you can sell.
Hotelier can donate some food by getting in touch with one of the many groups that manage food waste.
In bakeries and cafes, you can sell food that was prepared the day before for half off under the label of use before. Every restaurant wants to cut back on the hidden costs that are draining their profits.
And one of those unspoken causes is the production of waste. Use these suggestions to handle food waste effectively in your restaurant, and then let us know how it went in the comments below.
That’s all for “How To Control Food Wastage In Hotel Industry?”
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