![]() ![]() IOC plans to invest Rs 45000 cr in Petchem Unit.IOC to invest Rs 7,000 cr in city gas after it secures 33% market areas IOC to invest Rs 7,000 cr in city gas after it secures 33% market areas.IOC's big announcement, will invest Rs 7,000 crore in city gas distribution IOC's big announcement, will invest Rs 7,000 crore in city gas distribution.A quality recycling partner will outline a system to ensure your oil is transferred and stored safely without causing your cafeteria issues. They’re in the center of larger building or a couple floors up. Often times, cafeterias aren’t stand-alone establishments. If your cafeteria does any deep frying, you are going to need to partner with a reputable used cooking oil service provider to help recycle your grease.Ī proper storage tank and a safe an effective transfer method are essentials to preventing grease from becoming a problem. Used cooking oil recycling is something you might not necessarily think about when you think of kitchen waste, but can become a major issue if it isn’t handled properly. Find a trusted partner to recycle your used cooking oil Many kitchens have implemented computerized inventory tools to help make sure their ordering and stocking process remains the efficient. Avoiding foods and ingredients with a short shelf life is a good rule of thumb. Solidifying an efficient inventory system to ensure ingredients aren’t wasted due to expiring before they are used is important. Waste can add up quickly in a cafeteria, and being proactive about reducing it is important in preventing waste from becoming a problem.įood waste is obviously a major component of a cafeteria’s overall food waste. ![]() Ensuring that there isn’t a lag between the food being made and the food that is ready to be put on your customers’ plates will reduce the changes of congestion and particular food stations throughout your cafeteria. A common source of congestion in a cafeteria are customers gathering to wait on the next batch of sandwiches or French fries. ![]() Lastly - make sure you have enough food readily available, as simple as that sounds. ![]() Are your various food stations laid out in a way that makes sense and that the foot traffic flow is natural? The design of your cafeteria, from checkout lines to food station location are important to preventing long lines. A large point of potential congestion is simply getting people out checkout lines. Think of it like a grocery store – when the crowd picks up, more checkout lanes open. Make sure you are well staffed and have enough staff and checkout lanes open to handle the lunch and dinner rush. Check into the different biodegradable options out there as far as disposable dishes and silverware if that is the route you end up going.Īnother vital component to ensuring checkout lines aren’t incredibly long are simply ensuring there are enough checkout stations. Associating your cafeteria with recycling and letting your customers know that you are doing your part are two great ways to enhance your brand. According to one report, 46% of consumers say that they value brands they buy from that actively recycle and commit to other eco-friendly practices. This can not only help save you time and money when it comes to washing dishes, it is something you can used to improve your brand. And while disposable plates and silverware can add to your overall waste output and are not the greenest practice, there are newer, more ecofriendly disposable options available. Depending on how large your cafeteria is, using plates, trays and silverware that require dishwashing might not be the best route to go. It’s important to be smart in how you approach this. High-volume traffic means a lot of plates, dishes and silverware are needed to ensure your guests are adequately served and your operation continues to run smoothly. Be eco-friendly and efficient with your dishes and silverware ![]()
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