5 Top Easy Ways to Reduce Food Waste at Your Hotel

For all food and beverage directors across the globe, finding a way to reduce your food waste is serious business. 

In the U.S. alone, up to 40% of food is wasted from the food supply. 

For those handling the budget, this means that significant losses are coming from this area of your hotel.

To keep your food and beverage costs down, you need to stay on top of managing your food waste. 

Thankfully, Rosseto is here to help by providing you with 5 top easy ways to reduce food waste at your hotel.

 

Figures of Food and Beverage Waste and Costs

Within the U.S., over 60 million tons of food is wasted annually.

This costs food and beverage establishments nearly $25 billion each year. With such astronomical numbers, it’s no surprise that food waste is such a high priority for food and beverage directors across the industry.

Thankfully, you can cut up to 6% of your costs by working on preventing food waste in your hotel.

As industry leaders, Rosseto is here to help provide you with the solutions your hotel needs.

 

5 Top Easy Ways to Reduce Food Waste at Your Hotel

You must take the time to get organized and collect all of your businesses’ information to optimize your food and beverage costs effectively. In doing so, you will quickly find that food waste contributes to significant losses.

From there, you can begin prioritizing preventing food waste in your hotel by following these five tips.

 

1. Pay Attention to How You Spend

Understanding what you are spending your money on is the first step in getting organized.

You’re going to have to take some time to do a deep dive into your current spending habits to calculate your food costs and your waste.

Paying closer attention to how you spend is a two-fold process. Not only does it help you keep your purchases focused on reducing food waste in the future, but it also requires a good amount of retrospective analysis.

Ensure you know where your money is going before purchasing new foodservice equipment. You want to make sure that the products you buy are aesthetically pleasing, long-lasting, and geared towards minimizing waste.

Since foodservice equipment contributes to waste, it’s crucial you don’t skip this step.

Across the country, Rosseto is an industry leader in providing safe and effective food service equipment. You can stay within budget by choosing Rosseto equipment, knowing where your money is going, and ultimately optimizing your food waste.

 

2. Integrate Portion Control ASAP

As previously mentioned, one surefire way to watch your budget go down the drain is through your food and beverage waste. By integrating portion control, you can be one step ahead of the game.

Without your guests feeling like they are being overly controlled, there are several different options to help you provide portion control in a self-serve setting.

A great addition to any catering display is Rosseto’s touchless beverage dispensers to help provide an aesthetically pleasing option, for example.

Other portion control products from Rosseto include items such as:

Topping dispensers

Cereal dispensers

Snack dispensers

Salad topping dispensers

Check out the Rosseto Gondola Systems for a more elaborate display, which provides countless configurations and options for self-serve toppings options.

 

3. Train Staff to Minimize Food Waste

A significant problem to the bottom line of any food and beverage budget is food waste.

According to studies released by the Natural Resources Defense Council, up to an astonishing 40% of the food produced in the country is wasted.

One of the most effective ways to continue your efforts in minimizing food waste daily is by training your staff. Ensure your team understands portion control and if you have an alternative option for dumping food waste (for example, separate bins used to feed livestock belonging to a local partner).

 

4. Have a Good Relationship with Your Supplier

Having a good relationship with your supplier means that you can get inside information on what items to anticipate coming up and what is soon to be out of season.

Working closely with your supplier allows you to change out menu items and offer a seasonal menu. Not only are seasonal menus attractive to guests, but they can help you cut down on some of your products that might be going out of season or receiving produce that is out of season that will turn over faster.

 

5. Focus Your Menus

Regularly review your offerings to ensure you keep rotating items on your menu once you have established it. Even though it’s tempting to ignore changing out your menu until you’re ready for a significant refresh, it’s worth the time, money, and effort in the long run to have a rotating menu that matches your perishables coming in and out each season.

 

Final Thoughts

One solution to managing your food and beverage costs can come from reducing food waste in your hotel. Let Rosseto help you minimize waste and optimize costs with confidence with our high-quality and affordable foodservice products. Rosseto allows you to prioritize eliminating food waste while providing an enjoyable dining experience for your guests and staff.

 

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