By Peyton Ezra
When evaluating the consequences of food spoilage and waste in the restaurant industry, it’s crucial to recognize the broader impact on external stakeholders. Beyond the internal implications for a restaurant, minimizing the risk of food spoilage and subsequent waste extends beyond conserving resources in the kitchen. No restaurant desires to witness the financial investment they’ve made go to waste, and aside from the financial repercussions, food waste can tarnish an establishment’s reputation. For instance, overlooking food spoilage and serving compromised food not only affects the bottom line but also poses a significant risk of customers falling ill. Moreover, the escalation in annual food waste correlates with an increase in the number of individuals experiencing food insecurity. Instead of contributing to this growing crisis, it becomes imperative for restaurants to actively reduce their food spoilage and waste. How can they achieve this? To explore the strategies employed by an increasing number of restaurants in their commitment to minimize spoilage and waste, delve into the information presented in the accompanying infographic.
How Restaurants Can Reduce Food Spoilage this infographic was contributed by Portabull Storage, your first choice for a reefer rental
