Managers of either a chain restaurant or a mom-and-pop spot understand the importance of reducing food waste in their day-to-day operations. Before food could ever become waste, it first must spoil. Which means, if restaurants want to keep their food from going to waste, they first must stop it from spoiling. The good news is restaurants of any ilk are equipped and capable of doing exactly that. The first step in reducing spoilage is organization. Every member of the kitchen staff should be trained in identifying the warning signs of spoiled food first and foremost. Next, they should be made to understand the rotation schedules of any food item in the kitchen. Temperature control has a sizeable impact on the speed at which certain ingredients spoil, which is why this rotation schedule is imperative to uphold. The appliances that are used in the kitchen are holding these ingredients, meaning they must be kept clean in order to ensure germs aren’t contributing to the spoiling process. Finally, every member of the kitchen staff should be prepared for the event that refrigeration space becomes limited. Being able to find a place for food on the fly, such as with portable coolers, will be essential on the busiest days of operating a restaurant. With this level of preparation, restaurants can decrease the negative impact that food spoilage can have on their bottom line. To learn more about how to avoid this sort of experience for your restaurant, please check out the infographic coupled alongside this post to learn more.
How Restaurants Can Reduce Food Spoilage this infographic was contributed by Portabull Storage, the premier choice for any diesel reefer unit
