Foodservice Equipment Solutions for New England

A Close Look at Food Waste and Hotel Buffet Service

Posted by GMV Sales on Feb 4, 2019 8:20:51 PM

A Close Look at Food Waste and Hotel Buffet Service

 

We waste nearly a third of the food we produce. Let's repeat that. We waste nearly a third of the food we produce.

 

As they mention in the promotions for the recent documentary, Wasted! The Story of Food Waste, could you imagine if every time you opened your wallet, a third of your cash fell out? Even worse, could you imagine doing nothing about it?

 

In effect, this is what happens day-after-day in the foodservice industry, and the hotel and hospitality sector is no different.

 

According to research from Champions 12.3, a coalition of executives from governments, businesses, international organizations, research institutions, farmers, and just about anyone else impacted by the food and beverage industry, there are compelling reasons for hotels to look at what they throw away.

 

Their studies show that for every dollar hotels invest in programs to reduce food waste, on average, they save seven dollars in operating costs. And a lot of waste reduction efforts can take place on the buffet line.

 

reducing food waste in hotels

 

Here are three easy ways to keep your buffet fresh without throwing a third of it away:

BE CREATIVE WITH YOUR SPACE.

 

One of the biggest challenges in hotel and hospitality buffet service is how those buffets are arranged. Space is critical to the aesthetics of the event, to reducing food waste, and ultimately, to increase profits.

 

Buffets don't just need to include food. Flatware, napkins, condiments, and visually appealing items like flowers and decorations can help make spaces more appealing. Likewise, how you arrange foods in a linear format can impact waste and profitability. Consider putting the more expensive items at the end of the line when guests have less plate space.

 

MAKE FOOD TO ORDER.

 

When food is made-to-order by staff, the operation has a direct impact on portion control. Carving stations, custom-made omelets, and pasta bars can all add a perceived level of hospitality while also helping an operation save on food costs.

 

Consider using induction stations with fresh vegetables that are cooked to order. Even better, if any peppers or onions are left over, they can be stored and used at the next meal serving.

 

GO MODULAR WITH YOUR SERVING STATIONS.

 

No two events are alike. Some may be similar, but each buffet or banquet will have a few unique nuances. Whether it's the organization throwing the conference or the size of the conference, the formation and layout of the event space will change.

 

Modular serving stations allow operations to accommodate these different requirements. Not only will pieces be easy to assemble and take down, they will also help buffet and banquet programs serve only what is needed to satisfy guests.

 

Looking for more consultation on building the perfect buffet? Schedule some time to talk with an expert at GMV Sales.

 

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Topics: food waste, buffet service, hotels

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