The most successful restaurants are those that acknowledge their environmental and social responsibilities. With nearly 49 million Americans and 795 million people worldwide struggling with hunger (as per Bread for the World statistics), the restaurant and foodservice industry needs to optimize its supply chain management process to limit food and money wastage. The following are important tips that will help you efficiently use up your restaurant supply efficiently while abiding by your social and environmental obligations.

Buy Fresh Produce Reasonably

You may be trying to cut costs and maximize customer satisfaction by instructing your restaurant food service supply company to deliver more fresh produce. However, you’ll end up with wasted food and fiscal loss if you don’t use fresh food before it spoils. Therefore, note exactly what you want while placing orders. You can also counter this issue by telling your restaurant supply vendor to deliver produce at various stages of ripeness.

Inspect All Orders Before Stowing them Away

Once the vendor delivers a shipment to your restaurant, take the time to go over every box and crate thoroughly. Examining your food orders will help you detect spoiled edibles or those that are on their way. In addition to sparing you from a costly mess, this process will help you decide whether your current vendor is the right one to partner with for the long run.

Ensure Proper Storage of All Items

To prevent unnecessary supply chain management iterations, make sure to properly store all edibles. Hot items should be pre-cooled with a chill blaster or ice bath before being refrigerated. That way, you can prevent the growth of bacteria and ensure the quality of your food. Your restaurant shouReataurant Service Supply Managementld also have standard food boxes and food packaging wraps to store your edibles. These essentials will prevent cross contamination, salvaging a majority of your edibles before they become waste.

Consider Storing with Food Labels

If your restaurant food service supply company agrees to deliver edibles at varying stages of ripeness, use food labels to identify what the item is, when it arrived at your restaurant, and when it should be used by. To further reduce chances of error, use the first in, first out storage method. That way, older products are used first and your expenses due to waste are slashed drastically.

An even better strategy to reduce waste is to anticipate and strategize accordingly. Rather than calling your restaurant food service supply service with the regular orders, analyze current consumption and forecast future demand. This is where eRestaurant can help. The software will help you track trends and anticipate changes beforehand, allowing you to determine the quantity of any restaurant supply and reduce the waste produced by an ineffective supply chain management. eRestaurant can further reduce the cost of waste by gathering feedback from clients, allowing you to learn what they’ll happily order off your menu and what items you should shelf already.

In addition to handling the supply chain management process at your restaurant, this highly innovative software will help you control electronic ordering, manage your inventory, manage your workforce, and give real-time financial data through its numerous modules. As a result, you won’t need to integrate multiple software systems and be confused by the large amounts of data they produce. To learn more about eRestaurant, call our representatives at 1-800-676-1281. Better yet, request a demo and see the software in action at your restaurant.