Cutting food waste is a team effort that can get much more complicated when the team is growing fast. Houston-based Salata has grown to 42 restaurants, with 11 more in the works this year. Each corporate and franchise store employs between 15 and 20 people, and the fast-casual design-your-own salad chain has developed practices for cutting food waste that are a key part of the company’s training program.
Recently, I spoke with David LaBorde, director of product development and vendor relations, about Salata’s waste-reduction strategies.
On developing the training program
Training has been a huge project, a huge focus for us. We’ve been working on it intensely for about 15 months or so. We hired a consulting firm that’s helping us rewrite the manuals. We invested a lot in our training team, in developing corporate trainers to train managers and directors of training, all to make sure we’re setting stores up for success. (read more…)
In some cases, businesses can save up to 75% on trash removal services just by reducing the amount of waste that is hauled away.
With International Compost Awareness Week beginning May 3, the National Restaurant Association’s Conserve program is encouraging more restaurants and other small businesses to start composting their food waste. Yes, it can be challenging, but also rewarding. While it requires additional effort and planning, once a program is in place, operators will reduce their trash hauling and tipping fees by limiting the amount of food waste they send to landfills.
For anyone wondering what compost actually is, it’s the natural process of breaking down organic waste into a nutrient-rich soil mixture to feed plants. Compost is added to gardens, crops and landscaping to help fertilize plants and enrich the soil they’re grown in. (read more…)