Six Tips to operate a more sustainable hotel kitchen
At Cloverleaf Distribution we know that retention is the key to success and the cultivation of sustainable employees protects the longevity of the business, having that in mind, we are on board to collaborate with all our hospitality colleagues.
Throughout this article we will talk about how to operate in a kitchen to be more sustainable.
As everyone knows nobody understands more about optimizing hotel kitchens than the chefs and their teams.
We consider the following ones the top 6 tips to improve the sustainability in your kitchens.
Whatever role you play in a hotel or restaurant, if you teach your team in a daily basis it will be really easy.
- Work from real-time occupancy/delegate forecasts and do not over-order or over-prepare breakfast or event buffets.
- Reduce the preheating time to fifteen minutes before an appliance is needed – this can save up to 60% of the energy used in cooking.
- Avoid thawing food under running water and avoid using running water to melt ice in sink strainers.
- Introduce food waste reduction strategies and invest in technology to help you measure, manage and reduce food waste.
- When oil starts boiling, turn hobs down to the minimum to simmer (boiling does not speed up the cooking process).
- Install fridges/freezers to fully aired spots, never close to heating equipment – you save up to 5% energy and reduce the temperature of 1°C in the room.
By focusing on these areas, hotel and restaurant staff will not only increase their sustainability standards, but also, they will improve the overall efficiency of the kitchen’s operation
Cloverleaf works in close partnership with our suppliers overseas to develop new and more environment-friendly products.
We truly aspire to maintain our status as a leading company providing a competitive advantage and appropriate standards for the environment.
SEE YOU NEXT WEEK 🙂