How Do You Handle the Food Your Customers Don't Eat?

How Do You Handle the Food Your Customers Don’t Eat?

Our electric dumpster moving equipment makes it safer and easier for employees to handle the physical requirements of waste removal. But what are you doing at your restaurant to manage waste and recycling at the source?

Restaurant waste negatively impacts the environment and sharply reduces profitability. Here are three major trends currently affecting waste and recycling in the restaurant industry. How can you apply these ideas in your own business?

1. Avoid Food Waste

This sounds like a simple concept, but it’s essential to identify where the waste is coming from so you can implement solutions. Are chefs being careless when peeling vegetables or slicing meat? Do all employees follow consistent portion sizes? Make sure the staff has the necessary training and equipment to minimize food waste.

2. Waste Management by the Numbers

Restaurant technology has moved beyond POS systems and kitchen equipment. IoS sensors in garbage and recycling containers can capture data such as fluctuations in waste volume that let you make better decisions and catch problems before they grow out of hand.

3. Reduce, Reuse then Recycle

It’s not enough to simply recycle waste and call it good. Factors such as China’s stringent new waste and recycling restrictions are resulting in overburdened recycling systems. Reducing waste should be the first priority in processing trash, followed by reuse. Recycling should remain the last resort when the first two options are not feasible.

Is Your Dumpster-Moving Equipment Up to Date?

Trash rooms and dumpsters are frequently the top causes of workplace injuries, which seriously harm productivity and profitability. Dumpster moving equipment from DJ Products reduces the risk of muscle strain, pinched fingers and other injuries.

Visit our website or call 800.686.2651 for more information about our dumpster moving solutions.