There’s always a 'sweetener' at the end of a good menu. Here are some ideas for
reducing your food waste, helping the environment AND improving profitability by
cutting disposal costs:
- maintain stocks approximate to customer purchases
- engage in sale or return arrangements with suppliers
- reduce prices of products nearing their sell by date and designating a bargain area
in the display cabinet.
Provided the foodstuffs are still within their shelf life and fit for human consumption:
- let staff take home unsold product
- make charitable donations to local good causes.
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