Food waste in the United States is a 160 billion dollar issue, one sorely in need of seeing a reduction. So how do we prevent food waste while still allowing the foodservice industry to operate at full capacity? One way is by giving product a longer, safer shelf life.
Saving costs without impacting service or food quality is a goal of any foodservice establishment. By being able to cut costs and still meet customer satisfaction, restaurants can positively impact their bottom line.
According to Foodservice & Equipment Magazine (FES), managing food waste is more important than ever. Overproduction, bad forecasting, or having to dispose of food that entered the danger zone are all reasons why food gets thrown out. So how can restaurants cut back on their food budgets or services that help their kitchens run? FES points to a simple solution that pays for itself quickly - having a blast chiller or shock freezer, which they say “is key to safely extending the shelf life of food.”
ELIMINATE EXTRA FOOD
Purchasing extra food for menus is something that happens in many commercial kitchens. This may be due to a chef who anticipated a certain dish being more popular than it was or incorrect forecasting of customer purchases. By using a shock freezer, restaurants can safely preserve extra food, both in a raw or cooked state, for future use, helping save on food waste and on later purchases that might have been needed if the food has to be thrown away.
PURCHASE IN BULK & IN SEASON
Buying items in season, on sale or just less expensive when purchased in bulk, is a simple way to cut back on food budgets. Buying fruits and vegetables that are in season in your location is always cheaper than purchasing out of season from other states. By using a blast chiller or shock freezer, you’ll be able to extend the life of produce and delight guests when they least expect it. The principle also applies when you find cuts of meat or seafood on sale. Buying it in bulk to put through the shock freezer lets you keep the meat as fresh as it was when you bought it.
SAVE ON TRASH PICKUP
Waste disposal is a service that can’t be avoided. With the amount of trash that comes from a foodservice business, the use of a paid dumpster along with scheduled pickup is a part of doing business. The National Restaurant Association determined that the top expense of trash pickup is the space taken up by food thrown away. So if you’re tossing out food that has gone bad before you could cook it, that space could mean an additional trash pickup, which is an extra fee. Preventing food from going bad and having to go into the dumpster is money that goes back into a restaurant’s pocket.
BLAST CHILLERS & SHOCK FREEZERS SAVE MONEY
By preserving food before it goes bad, restaurants can plan ahead, batch cook, and not only save on their food budgets but also labor. Blast chillers and shock freezers, not only preserve food but also prevent customers from being served food that has freezer burn or tastes funny. When food isn’t preserved correctly, it’s a customer satisfaction issue that not only impacts your business' reputation but the safety of your customers. Blast chillers extend food life by up to five days while blast freezers can extend up to a year (when vacuum sealed).
Ready to learn how Thermo-Kool can help your foodservice business cut back on food waste and improve shelf life? Contact us today to discuss your goals. Our team of experts will work with you to ensure your needs are met with the latest refrigeration technology.