Catering Scotland

Every business can do more to make use of raw materials. Raw materials in your type of business most typically means food and drink. Food waste costs the Scottish Hospitality and Service Sector £166m with an estimated 1 in 6 meals are thrown away.

Considering each wheeled bin of food waste costs around £240 to dispose of – and with weekly uplifts that’s nearly £12,500 a year – it makes sense to cut food costs.

Whether you own or operate a pub, restaurant, hotel or takeaway, try following these three key steps to reducing food waste:

Step 1: Measure spoilage, preparation and plate waste (customer leftovers) to understand how cost savings may be made

Step 2: Identify opportunities to make savings through purchasing and ordering; storage; preparation and portioning

Step 3: If customers are leaving food, keep an eye on plate waste over an agreed period of time (week/fortnight) to understand what customers are leaving and then review the menu or  offer them the choice of side orders. A choice of portion sizes might keep customers happy and reduce plate waste, for example by using different-sized spoons or ladles to serve up different portion sizes

When plate waste does occur, offer your customers a doggy bag (being mindful of safety and legal considerations).