2nd December 2015
WNWN 4 – Managing your surplus food
Surplus food can be an unwanted festive challenge. With back to back celebrations leading up to Christmas, December is by far the busiest month for the hospitality industry. Restaurants can typically see sales increase by 25% in the final week of the month and therefore need to plan and place orders to accommodate this in advance.
Catering for large numbers generally results in more waste. Anticipating the actual number of guests isn’t easy with factors like weather playing a part. Some of this waste is unavoidable; however there are some steps you can take to keep the avoidable elements to a minimum.
In part 4 of our ‘Waste Not Want Not’ mini-series Specialist Waste Recycling has worked with The British Hospitality Association and Winnow Solutions to provide tips for managing and minimising food waste – or rather surplus food – and the associated costs during this busy time of year.
There is always going to be a surplus in some shape or form whether that is over production at large staff parties or seasonal food which must be consumed within a short time frame, but there are ways of dealing with this responsibly by redistribution, as Chris Wilkie from PlanZ Heroes explains in our guide.