In 2020, more than 110,000 eating and dining establishments closed temporarily - but many for good. While it’s no secret that the ongoing COVID-19 pandemic has adversely impacted most industries, none have been hit harder than the foodservice industry. That’s why realizing operational savings has taken on new importance as foodservice operations look well into the future and what it’s going to take to be successful in a new normal shaped by the pandemic.
As a leading provider of innovative, professional-grade food product solutions, Carlisle FoodService Products understands the needs of operators today. That’s why they’ve developed a meaningful multi-pronged approach to realizing operational savings in the foodservice industry.
Let’s dive in and explore one of their focus areas further: reducing unnecessary waste. Waste, across the board, is an operational cost killer. And although food waste, via spoilage and prep, are the biggest culprits, there are other areas across the operation where waste is hurting your bottom line. Read on for more recommendations from Carlisle FoodService Products:
Tip #1: Make Food Go Farther
Getting food to last longer reduces waste and, ultimately, your carbon footprint, all while saving money.
Tip #2: Get the Right Equipment!
Consider investing in equipment and supplies designed to run for the long haul. Enhanced durability leads to less maintenance, less breakage, and longer intervals between replacements. While the upfront cost may be higher, this will ultimately save you money in the long run.
Tip #3: Get the Most from Your Resources
Get the most from your resources by tapping high-quality products designed for the ultimate efficiency that can lead to lower utility costs: less washing, less solution, less electricity, and less water.
Tip #4: Be Toxicity Free
It’s important to use products free of toxic materials — like BPA-free options that meet NSF standards. Toxic chemicals could have a wide range of adverse effects on your customers’ health, and they could potentially cost you in a variety of ways down the road. Check out StorPlus High-Heat Food Pans.
Tip #5: Chill Out!
Keeping food at the right temperature is key to keeping it fresh and safe. The correct temperature is also vital for preventing foodborne illnesses that can lead to litigation. Check out Coldmaster Coldpans, which maintain temperatures under 40 degrees for up to eight hours.
By looking critically at where you can make changes, analyzing how much money and energy you are using, and keeping an efficient company in mind from the very beginning, you can realize significant savings and be a green foodservice operation —today!
If you want to boost your business, turn to Carlisle FoodService Products. They are a leading supplier of food service equipment and supplies because they understand how to help you save money and make your business more efficient!