Running a successful restaurant is tough. It takes dedication to ensure customers are impressed with the food and service they receive. What’s more, operating any-sized food establishment takes careful planning to minimize food spoilage and waste. As a prominent problem across the world, food waste piles up to over one billion tons annually according to the UN Environment Program. Restaurants are a major contributor to that figure as just a single one can produce up to 25,000-75,000 pounds of food waste in only one year. What might be done to cut back on that absurd amount of waste? A lot of it comes down to thoroughly understanding the specific demands of the restaurant in terms of the food served. That way, purchasing decisions could be optimized and issues with over-buying eliminated. Additionally, knowing the causes behind spoilage is helpful in preventing it from happening in the first place. Common reasons behind spoilage include ineffective storage, insufficient product rotation and poor refrigeration or temperature control. All of these can lead to oxidation, enzymatic action and other chemical reactions which cause the food to lose freshness and quality. Regardless of the food you serve, the importance of reducing food spoilage cannot be understated. To learn more about the ways in which your restaurant can do so, check out the infographic supported alongside this post.
How Restaurants Can Reduce Food Spoilage this infographic was contributed by Portabull Storage, a respected provider of the best refrigerated trailer for rent