Nobody in the food service industry wants to see edible food go to waste – especially if you pay by weight for your bins or skips to be emptied – but how do you prevent customers from leaving unwanted remnants on their plates?
Here are ten ways to tackle the issue head-on, some of which are relatively innovative, while others are simple common sense.
- Portion Control
The most obvious way to avoid food waste is to keep portions under better control. That doesn’t mean skimping on the quantities you serve, but if customers rarely finish their food, you may be serving too much.