How to Reduce Catering Food Waste – Part 3 of 3
How to Reduce Catering Food Waste - Part 3 of 3
Catering orders typically increase during the holiday season, making this the perfect time to focus on reducing catering food waste. Changes you make now will benefit your operation year-round, especially as catering growth returns in 2010. Whether you offer buffet, banquet, off-premise, or drop-off services, you have a big opportunity to save food cost by reducing pre-consumer food waste. We posted all 5 tips on reducing Catering Waste over the past few days. Check out the full issue of the LeanPath newsletter: Food Waste Flyer – Volume 5
4. Keep an Eye on the Edges. While meals justifiably take center stage as we try to reduce waste, don’t forget catering items around the edges: brewed premium coffee, pastries and bakery items at breaks, and snack items (pretzels, chips, popcorn) which might expire.
5. Avoid Bottled Water at On-Premise Events. Not only is it unsustainable, but bottled water costs lots of money. Look at refillable, reusable water solutions when on-premise (companies such as Aquahealth and Natura provide good options and water pitchers work, too). Off premise, consider chilled bulk dispensers instead of bottled water.
Catering waste represents a big opportunity to save money – it just requires a little attention, training, and measurement to cross the finish line.
LeanPath offers automated food waste tracking tools that allow you to record and report on food waste by catering event order number and client name. This can help you build a history of waste and reduce it in the future. Contact us to learn more.
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