We can’t believe it’s the end of July already! We’ve covered all the ways you can start being more sustainable and why it’s important. But there is always more to talk about when it comes to sustainability.
Here at Waitrainer+, we believe strongly in training, a strong restaurant culture, and allowing employees to be the best they can be. When it comes to sustainability in your restaurant, your employees really are on the front lines: they see what works, what doesn’t, and what can be done to be more sustainable.
Employees Notice Food Waste
Your employees might be noticing that certain dishes never get finished, leaving food uneaten and wasted. Or your employees in the back of house might notice that there is always too much of certain ingredients every week and it’s being wasted. Ask for their feedback: are portion sizes too big? Are you ordering the wrong amount of inventory?
Employees Clean Up the Bathrooms
Your employees are the ones doing bathroom checks, taking out the trash, and cleaning. If an employee says, “hey, our guests are using SO many paper towels!” listen to them. Implementing changes to bathroom supplies can make a huge difference in waste and if your employees feel guests are being wasteful, it’s wasting your money on all those supplies.
Employees Know the Procedures (Right?)
Your employees know the procedures and policies of your restaurant. If they don’t, redo that training and then go from there! However, if you are confident that employees know the procedures, then trust them when they tell you something isn’t working. They might notice that guests are asking for biodegradable to go containers, or that disposable forks are being thrown away or not used.