How Restaurant Labels Can Reduce Waste

Restaurant labels are an important tool in a kitchen’s day-to-day efficiency. They improve organization and help maintain food safety, which saves restaurants money in the long run. They also enable restaurants to comply with the FDA’s guidelines for handling food safely.

Several studies have examined the impact of menu labeling. Some found that people used restaurant calorie and nutritional information to make healthier choices when eating out, while others did not find that the labels reduced people’s consumption of away-from-home foods or their overall diet quality (“Will Calorie Labeling in Restaurants Make a Difference?”). More research is needed on a wider range of effects and how long-term consumer responses to calorie labeling may play out before it can be determined whether this policy will promote healthy eating.

Food Labels Can Reduce Waste
Accurate food rotation labels can reduce the amount of food your restaurant throws out each week. This is especially true for products that are time- and temperature-sensitive, such as breads and desserts. For example, a tamper evident label can warn employees not to open frozen dough that hasn’t been proofed and is about to expire. This prevents staff from accidentally serving the dough to customers and preventing them from getting food-borne illnesses. This will keep your restaurant in compliance with the FDA’s guidelines, protect your staff, and improve customer satisfaction. It will also help you make the most of the food that goes into your to-go orders, which are a major part of your business.

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