The hospitality industry has focused on sustainability for several years now. Hospitality business owners are becoming more responsible in making positive changes in terms of wastage, use of damaging chemicals and their carbon footprint.
As a business owner, you can start by making your workplace more environmentally friendly even with just small changes.
First, you can reduce how you store food in the kitchen. Think about how you can reduce the way you package your prepared produce, deep freeze items and half-used ingredients. You can also cut down on foil, plastic wrap and disposable containers and use reusable containers instead.
Another way to reduce packaging is to ask your suppliers to use a cardboard box or reusable crate when delivering your produce. You can keep, return and regularly use these crates. Several states in Australia have already banned plastic bags so you can implement a “no plastic” rule with your staff and suppliers as well.
Meanwhile, you can also reduce your energy usage as restaurants need immense energy for refrigeration, air-conditioning, lighting and cooking. You can use affordable LED energy-efficient light bulbs and make sure your dishwasher does not over-heat the water.
If possible, your chefs may also cook all at the same time to reduce the use of the stove and oven. Your refrigerator motors should be cleaned monthly because a dirty motor uses more power. The door seals on the ovens and fridges should be regularly checked to make sure hot or cool air does not leak and don’t forget to fix leaky taps and replace automatic flushing toilets with dual flush cisterns. This will not only make your venue greener, but you bills lower as well.
It is commonly known that about one third of food in restaurants goes to waste, so to avoid it, plan your food purchasing, especially with perishables. It may be easy to have fixed quantities when ordering but you must be diligent if you want to prevent wastage. You can also ask your chef or staff to log in a food journal to monitor wastage trends. Remember, chicken or fish leftovers can be used for soups and stocks, so you can take advantage of what would otherwise be waste.
Another thing you can do is recycle. Being careful to recycle every item correctly ensures the recycling process is as efficient as possible. Have the right equipment by asking your local council for more bins to separate glass, food wastage and cardboard. You can also train your staff on how to recycle. If you can have a compost system or a garden where you can grow your produce, you can grow ingredients right on your site. These taste better and even reduce overhead costs.
Lastly, you can buy directly from local farmers to reduce transport costs. While going for big quantity suppliers can save you some bucks, buying straight from local farmers can offer fresher produce and a healthier supply chain. Being a sustainable business may be easier than you think and may even give you plenty of unexpected benefits.
Sky Accountants provide a specialised hospitality management report to identify operational deficiencies and strengths to build on. We strategically review the venue’s 6 key hospitality pillars (bistro, bar, gaming, kitchen, human resources and metrics) and outline the strengths and weaknesses of each.
Sky Accountants review not only your administration, record keeping and measurement, we also analyse your systems and procedures; margin and trend, including food and beverage in relation to your financial performance; income and expenses and marketing strategies.
Click here to speak to experts who specialise in the hospitality industry. We are big believers in the use of professional tools to manage your business. The right tools can streamline your processes so that the business is best placed to trade profitably.
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