DESIGN AND OPTIMIZATION OF PROCESSES IN THE MANAGEMENT OF CULINARY WASTE IN THE RESTAURANT

Abstract

In the contemporary world, where ecological urbanization and sustainability are recognized priorities, the management of food waste becomes an integral part of the restaurant business. This article discusses the findings and recommendations derived from the study of waste disposal and sorting processes in restaurants. It is revealed that effective food waste management involves not only technical innovations, such as the use of modern technologies for waste monitoring, but also a focus on staff training and improvement of communication processes within the restaurant environment. The article also highlights the challenges faced by restaurants in implementing new waste management approaches and proposes strategies to overcome these challenges. This study meticulously explores the possibilities of optimizing the collection of food waste in medium-sized restaurants in urban conditions. It is found that separate collection is a key element for achieving economic, social, and environmental improvements. Observations and analysis of the working processes and infrastructure of restaurants have identified numerous factors influencing the efficiency and quality of separate waste collection. Proposed measures to improve the situation include intensive staff training, the integration of effective sorting systems into work processes, and the optimization of infrastructure for waste collection. The successful integration of separate food waste collection requires collaboration among all team members of the restaurant, from the kitchen to the service area. Thorough training and support for staff, as well as interaction with suppliers, can significantly enhance the results. It is noted that separate collection of food waste can significantly reduce the environmental impact of restaurants, improve resource utilization efficiency, and create a positive image for consumers. Further research is recommended on optimizing systems for collecting and processing food waste, studying psychological and socio-cultural aspects of implementing new practices, and investigating the impact on the financial indicators of restaurants. Overall, separate collection of food waste can become a key factor in the sustainable development of the restaurant business. Continuous improvement and adaptation of practices are crucial for achieving optimal results in the face of constant changes and consumer demands.