Many laugh off the thought of running a franchised chain restaurant or a small business operation in the food industry. Whether it be related to the margins, or the lack of passion, it takes a special breed of person to make it in the restaurant world. While it’s true that maintaining a good set of employees and perfecting a menu can be challenging, perhaps the most overlooked challenge in the industry, is the food waste problem. Typically, the food waste in a restaurant comes as a result of food spoilage. This is because restaurants may often overorder ingredients as a result of poor forecasting, or they’re failing to find ways to properly store these ingredients to preserve them. All it takes are seeing the warning signs. For example, germs in the kitchen are one of the main culprits of accelerating food spoilage. If a member of the kitchen staff can notice this immediately, they can rotate these food items and deter the spoiling. The same can be said of noticing any ingredient being left out that requires specific temperature control. Restaurants are equipped with some of the best refrigeration capabilities, meaning foods should be more reliably kept and maintained. Though it will be the toughest challenge in running and operating a restaurant, keeping food from spoiling is imperative for its success. In an effort to keep customers coming back for excellent, never spoiled food, take some time to review the resource highlighted alongside this post.
How Restaurants Can Reduce Food Spoilage this infographic was contributed by Portabull Storage, the premier choice for any diesel reefer unit