How You Can Get Creative in Reducing Your Bar's Food Waste
We all know that slashing food waste is imperative for the environment, but did you know that it makes great business sense, too? In this article, we’re looking at how you can minimise waste in your bar and save money.
Step One: Engage
No real change will happen without getting your team on board. Make it clear that waste reduction is a priority, and ask for their input and help – some of the most insightful suggestions can come from those on the front lines. Embed a zero-waste ethos in day-to-day operations, reinforcing the importance of careful ordering, well-managed stock rotation and prepping realistic amounts of perishable ingredients.
Step Two: Measure
Perform an audit to find out how much you’re wasting and where your biggest sources of waste are. Create a food waste log sheet for staff to fill in, including details of the weight and reason for disposal. Alternatively, separate out key waste streams – like citrus and herbs – and weigh the total amount at the end of the day/shift. Even one week of this will give you a great level of insight.
Step Three: Reduce waste across your supply chain
Maximise your impact by encouraging a low waste ethos throughout your business network.
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Ask whether your supplier can provide “ugly” or “wonky” fruits and vegetables that can’t be sold to supermarkets. You may be able to buy these at a lower rate.
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Similarly, let suppliers know that you’re happy to get creative in the event of a surplus – if they suddenly have a glut of tomatoes, add a Bloody Mary special to the menu that week. Flexibility can be very cost-effective.
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Check in with other businesses with whom you have a relationship – sister sites, other local businesses or manufacturers – to see if they have a reliable stream of otherwise wasted produce that you can repurpose on your menu.
Step Four: Reduce waste in-house
The best way to tackle waste is to prevent it in the first place.
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When crafting your cocktail selection, take inspiration from the ‘Domino’ menu at Kuala Lumpur’s Reka:Bar – if one part of an ingredient is used in one drink, ensure that the rest is used in another.
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Prioritise ingredients that have a long shelf life, such as dried or tinned fruits, preserves or dried egg whites.
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Rethink how you garnish drinks, eliminating any garnishes that aren’t strictly necessary.
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Make sure fridges and freezers are set to the right temperatures to keep ingredients fresh. One common source of waste is draft beer pulled from an overly foamy tap; ask your distributors to schedule regular services to avoid this.
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Check your processes. When it comes to wines sold by the glass, do you often have multiple bottles open at once? Do you have a good pump system to remove air? Even small changes in standard practices can add up to a significant impact over time.
Step Five: Repurpose
Have fun finding innovative ways to repurpose food and drink by-products. If your business also serves food, explore new ways for your bar and kitchen to work together!
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Use the peels or zest from every piece of citrus you juice. You can pre-cut orange and lemon twists for each shift before you start juicing, reserving them for cocktail orders.
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When using egg whites, save the yolks for the kitchen to use in sauces or desserts. When the festive season rolls around, use them to make eggnog.
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Collect over-pour from your taps for use in the kitchen. Most beers can be used to make batter for fish, onion rings or frickles; stout makes a great addition to stews or brownies.
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If a bottle of wine has been open for a few days, don’t pour it down the drain. Use it to make sangria or give it to the kitchen for use in braising meats or deglazing pans.
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Use offcuts of fruit to flavour house ferments like kombucha – a popular alternative to alcohol.
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Clean and freeze avocado pits as an eco-friendly, zero-waste alternative to ice in drinks like margaritas.
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Think about other foods you might use in house cocktails; maybe you could use pineapple rinds to flavour a simple syrup for a delicious Flor de Caña cocktail. Once you make way for creativity, you might surprise yourself!
For more smart insights into reducing bar waste and minimising your environmental impact, follow Flor de Caña on social media.
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