8 ways to minimise waste and maximise profits
Here are some steps you can take to reduce the amount of waste your business generates to not only help the environment but also improve your bottom line.
1. Source reduction is one of the best steps you can take to reduce waste. Some packaging formats use less material and take up less space in both transit and storage. This not only helps reduce the amount of waste your business produces but may reduce transport costs and enable greater storage capacity. Products that can be purchased in concentrated form, such as juice, then mixed using dispensers like the Nestle CoolPro and served in reusable cups can help reduce waste as well as increase profits.
2. Remove napkin dispensers from tables or areas where customers may help themselves indiscriminately. If not correctly operated, these devices can dispense a large amount of unused and unwanted napkins.
3. Do you use disposable paper or linen to cover your tables? If so, it may be time to ditch these for a clean sponge. Even if you have to resurface your tables, you may be able to save money on butcher paper or laundry.
4. Recycle! Put bins where customers can access them, or where service staff or back-of-house employees can easily dispose of recyclable packaging.
5. Cut down on garbage pickups by turning food waste into organic fertiliser. A growing number of communities and councils have programs for drop-off or pick-up of compostable food waste. If your area doesn’t have a compost service, you could consider teaming up with other businesses to implement your own program. A local farm cooperative or community garden will usually be more than happy to take your valuable “black gold”.
6. Cooking oil that is not correctly disposed of can be an environmental hazard. However many areas offer recycling services that will happily take your fryer oil which can then be recycled for use in biodiesel, detergent or other applications.
7. Ditch plate garnishes that don’t get used or eaten, like parsley or lemon wedges. While you’re at it, examine what comes back and goes in the rubbish to see if your portion sizes might be too big.
8. Ask customers if they want bread, rather than bringing it to the table automatically. Many people are ‘carb conscious’ or gluten intolerant and will simply not eat bread.
Hopefully these ideas will get you thinking about some of the ways you can begin to make a positive impact on the environment and save money by reducing the amount of waste your business produces.
If you’d like to know more about how a CoolPro commercial drinks dispenser can help your business reduce waste and increase profits, speak to one of our friendly sales representatives today.