A large proportion of food leftovers, end up as waste. With some tricks you can counteract unnecessary waste of food.
- Offer take-away options:
Many people shy away from asking for a box to take away their food after a meal in a restaurant. However, if you offer this service to your guests from the outset, they may be more likely to take advantage of this opportunity. Maybe there will be room for a dessert as an additional sales booster too!
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- Leftovers box:
This concept has now become firmly established in many catering companies: Dishes that are left over at the end of the day are packed as lunch or dinner packs and offered at a lower price. Directly after closing time, customers pick them up from your restaurant. You can do this independently (online) or in cooperation with a digital platform or app like the german App "TooGoodToGo".
- Involve the employees:
Hardly any other criteria is as influential for a successfully managed catering business as employee management. This is an essential factor when it comes to food wastes. Regular training on how to handle food helps your employees to be more sensitive to the topic. This also increases their appreciation of food. Constant communication between kitchen and service staff is also an advantage: Menu 1 is almost sold out? Then the service can advertise Menu 2 even more strongly and recommend it to customers, so that demand is better controlled.
- Make your employees happy:
The last two pieces of cake, two portions of soup of the day or the rest of the smoothie: Your employees will also be pleased to receive what is left at the end of the day. This doesn't only reduce your waste, but also promotes good cooperation and motivation. But beware: a meal can be considered an employee benefit and must then be treated as a taxable benefit.
In summary, the guideline is: Use it instead of wasting it!