GARBAGE CAN

Have you ever heard the old saying? The smaller your dumpster the more profitable you are?  While there are a lot of factors that affect profitability, waste is a big one!  These chapters deal with trash, recycling, oils and grease, ingredient loss, recipe mistakes, excess food thrown away, theft and errors that can cost a restaurant dearly. 

click on each heading to see chapter summaries

wasted foods
Over Trimming
Over Prep
Food Expiration
Over Ordering
Over Portioning​​
 
recycling
General
Packaging
Oils & Grease
Unused Foods
Bottles & Cans
theft
General
Raw Ingredients
Meats and Cheeses
Can & Packaged Goods
Small Wares & Supplies
cleaning
General
In-House Garbage
Dumpsters
Recycling Equipment
Outdoor Equipment
 
 
services
General
Oils and Grease
Non-Profits
Security
Health and Hazards

How to Thrive in the Restaurant Business

A Product Focused on Small Restaurant Profitability

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