Train your staff to provide a clear description of the order (ingredients, cooking method) for the customer satisfaction and to prevent food leftovers;
Adjust portion sizes by:
Look if food regularly returns on plate to the kitchen, this could mean portions are too big;
Train your staff to provide minimum portion and ask customer later if they want more;
Offer guest the option of ordering smaller/bigger portions and price these items;
Have children’s menu for the youngest.
Operating a buffet, propose food in smaller containers that will be more often replenish. Propose small plates and allow customer to refill. Do not refill the buffet during the last 15 min it is available;
Propose the customer to bring back food leftovers;
Educate guest to properly sort material if they have to do it themselves.
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