Smaller menus can pay big dividends

Smaller menus can pay big dividends for cafés and restaurants, a new study has found.

An Australian study of small- to medium-sized cafés has found making small changes could prevent hundreds of tonnes of food waste while saving struggling businesses thousands of dollars.

Creating shorter menus, ditching pie warmers and normalising doggy bags are among the top recommendations from the RMIT University study for End Food Waste Australia.

The researchers found food preparation and spoilage were the biggest culprits when it comes to both food and financial waste in café kitchens.

Difficulty finding time to plan and streamline menus and overproducing food was a key driver of waste and reduced profits.

Australia has the world’s largest café industry per capita outside of Europe, and the hospitality sector is responsible for more than 16% of the nation’s food waste.

Lead researcher Professor Tania Lewis said the sheer amount of food waste from cafés was huge.

“Up to 60% of an average cafe’s bin is filled with food and we're not just talking about peels and stems - it’s also edible, quality food,” she said.

But Lewis said cafes with paired back, seasonal menus waste less food and save more money.

“Our research found successful low-waste cafés worked closely with their suppliers and adapted the menu to use in-season ingredients,” she said.

“Fewer menu offerings make stock control easier, as does allowing ingredient substitution for meal components - like seasonal pesto, chutney or jams.

“Cafés have small profit margins, so they really stand to win in a big way by reducing waste.

“For instance, using more of the produce they are buying - broccoli stems are just as delicious as broccoli tops.”

Tony Green, CEO of the Australian Foodservice Advocacy Body, which took part in the research, said the study produced timely and helpful advice.

“With hospitality increasingly feeling the squeeze from the costs-of-doing business, we're pleased to be a part of this meaningful report to cut waste, hence reduced food costs,” he said.

"It's not up to the foodservice industry alone to solve these issues, but we're committed to doing our bit and that's made easier with research such as this powerful study.”

Researchers found businesses could reduce food waste and costs by teaching staff skills like reducing food trim and preservation processes like pickling, freezing and dehydrating.

Buying aesthetically imperfect produce directly from farmers could also be a major cost saver.

"When it comes to food, looks aren't everything and certainly are not a guarantee of flavour,” Lewis said.

“With their cooking knowledge, cafés are in a great position to lead the way in making delicious food from less-than-perfect produce."

Other recommendations include reducing plate and portion sizes and encouraging customers to take home unfinished food.

The report also calls for further financial support for infrastructure like cool rooms and compost systems to help preserve and recycle foods.

Subsidies and tax incentives to help cafés and restaurants make these changes, along with support around menu planning, design and implementation, form part of the report’s recommendations.

Sample low-waste menus and practical tips for cafe owners produced as part of this study are available on the End Food Waste Australia website.

The research was conducted by RMIT University for End Food Waste Australia, which is leading the development of Sector Action Plans as a key tool to reduce food waste through collaboration across the supply chain.