Eco-Friendly Serving: How to Reduce Waste Behind the Bar & at Tables

In today’s hospitality world, sustainability is more than a buzzword as it can be more of a competitive advantage. There are plenty of reasons for restaurants, bars, and wineries to reduce their environmental footprint as we can see increasing trends of eco-conscious consumers and rising regulatory pressures. One of the best places to start with prioritizing waste reduction is how you operate your establishment. Here are some tips to get you started!

1. Eliminate Single-Use Products Where Possible

Instead of using plastic straws, drink stirrers, and cocktail picks, try switching to compostable products like those made with bamboo. Additionally, you can replace plastic to-go containers with someone more biodegradable or recyclable. You can also encourage guests to bring their own reusable cups for takeout or to-go orders.

💡Manager Tip: Inform staff to follow a “by request only” policy for disposable items like those listed above. 

2. Invest in Reusable Tools

Use washable glassware, dishware, and cutlery that is durable and made to be reused and will last. For dine-in settings and at the bar, offer cloth napkins instead of paper ones.

💡Manager Tip: Track reusable products with an inventory list and prioritize regular deep-cleanings to ensure top tier quality and hygiene standards.

3. Implement Smart Portion Control

Conduct some revisions on the portions being presented to consumers. This can aid in reducing food waste through over-serving your guests. Something that may help you with this is to make note of the dishes that are most frequently not finished by guests. This also applies to garnishes. For water, make lemon wedges optional to help with this.

💡Manager Tip: Regularly check in with staff and review pour precision and garnish usage. Lots of small improvements over time can result in waste and cost reductions over time!

4. Upgrade and Review Current Waste Management Protocols

Clearly labeling recycling and compost bins for both front and back-of-house can aid in correct waste distribution. It’s worth a shot to partner with local composting and recycling programs that can help you and your staff manage waste like citrus peels, napkins, and bottle caps. 

💡Manager Tip: Monitor bins weekly to ensure that sorting standards remain high with your staff!

5. Source Sustainably When You Can

Reach out to local vendors who also prioritize sustainability and who use minimal packaging and who offer take-pack programs. Choose eco-friendly packaging where needed for products like syrups, mixers, and condiments.

💡Manager Tip: Create a preferred vendor list with prices and quality that also factor in sustainability credentials. 

6. Communicate Your New Practices and Policies with Guests

Post signage in your establishment or add notes about your eco-friendly practices on your menus. Something that can also help your business remain top-tier to your customers is requesting feedback from guests on sustainability improvements they’d like to see. 

💡Manager Tip: Casually try to mention your sustainability efforts to gain feedback from guests. 

Reducing waste behind the bar, at tables, and in establishments as a whole is a smart business strategy as well as a feel-good initiative. By placing clear, sustainable policies in place for your business and team, you can create a culture that cares, innovates, and strives to be eco-friendly!