Restaurant waste is often overseen as a restaurant owner. Your goal is to provide your patrons with mouth-wateringly delicious meals that not only offer the best nutritional benefits and taste-bud tantalising results but also meals that stand out from a creative point of view. As a result, waste management isn’t a priority until you notice a dip in profits.
The truth is, efficient kitchen waste management is the mark of a professional, reputable establishment.
Here are some Tips To Help Restaurants Reduce Food Waste:
- Ensure Accurate Measuring
Encourage your chefs to be a little bit more pedantic about the measurement of their ingredients. Introduce scales into the kitchen if you haven’t done so already and insist that they are utilised whenever possible to prevent the unnecessary over-use of certain ingredients.
- Get Creative with Leftovers
If you are peeling a few vegetables for a particular dish and you are left with a few extra trimmings, why not use them to make a new ‘soup of the day’? If you are using egg whites to make meringue, don’t throw away the yolks. Instead, use them to make something just as delicious such as eggnog, Hollandaise sauce or custard.
- Make Use of Your Specials Board
Do you have a few ingredients that are nearing their ‘use by’ date? Add the meals that require these ingredients onto your specials board! In order to further ensure that patrons are convinced to take advantage of these specials, reduce the prices of the meals as much as possible. This way, you will be sure to utilise more of the soon-to-expire ingredients than you would have you simply waited for your patrons to make a relevant order.
- Keep an Eye on Your Portion Sizes
Another way to reduce restaurant waste is to keep an eye on size portions. After patrons have finished eating, be sure to check how much food they have leftover once the plates are returned to the kitchen. You will be able to tell fast whether or not your portion sizes are too big. By making appropriate adjustments, it will be possible to save more money and reduce food wastage.
- Grow Your Own Ingredients
When it comes to herbs and produce, fresher is always better – and can be harvested as is necessary. If you buy your produce from a supplier, you might not be able to use it all before the tomatoes go soft or the spinach wilts. Consider starting your own fresh ingredients garden. Not only will you be able to ensure less waste, but your patrons will be very impressed with the quality and ‘organic’ nature of your dishes too.
Ultimately, a waste-conscious restaurateur is a successful restaurateur.
By pleasing your patrons, looking after your staff, embracing exciting new ideas, and ensuring minimum amounts of wastage, you are certain to enjoy many fruitful, rewarding years within the food industry as a whole.
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