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Food waste cut in Ramadan
- Create a contingency plan for left-over food in Iftar to reduce food waste.
_________________________________________________ - Serve individual portions of food in Ramadan instead of buffet-style Iftar.
_________________________________________________ - Optimize menu based on customer demand in order to minimize the quantity of leftovers during Iftar and Suhoor in Ramadan.
_________________________________________________ - Donate the leftover food in Ramadan as it is the best time to donate and feed the needy ones.
_________________________________________________ - Using smaller serving dishes to present food at buffet Iftar and offer more variety in portion size.
_________________________________________________ - Adjust portion sizes by controlling the size of plates dishes served to reduce post-consumer waste.
_________________________________________________ - Introduce discounts on reservations and prepare food according to allotted reservations.
_________________________________________________ - Ensure to keep the restaurant’s menu based on the nutritional value in Ramadan and not go overboard with an excess quantity of cooking.
_________________________________________________ - Assess the popular food items of customers and understand the supply and demand can help to avoid ordering unnecessary stock.
_________________________________________________ - Employing digital tools to help measure and manage waste can consistently cut food waste in half and significantly reduce your costs.
_________________________________________________ - Set food waste reduction targets, establish quantifiable goals, benchmarks and incorporate food waste-related Key Performance Indicators into staff performance reviews.
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