A restaurant owner often oversees restaurant waste. Your goal is to provide your patrons with mouth-wateringly delicious meals that offer the best nutritional benefits and taste-bud tantalising results and 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 more pedantic about measuring their ingredients. Introduce scales into the kitchen if you haven’t done so already and insist 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 are left with a few extra trimmings, why not use them to make a new ‘soup of the day’? Don’t throw away the yolks if you use egg whites to make meringue. Instead, use them to make something as delicious as eggnog, Hollandaise sauce or custard.
- Make Use of Your Specials Board
Do you have some ingredients nearing their use by date? Add the meals that require these ingredients onto your specials board! 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 waited for your patrons to make a relevant order.
- Keep an Eye on Your Portion Sizes
Another way to reduce restaurant waste is to monitor size of portions. After patrons have finished eating, check how much food they have leftover once the plates are returned to the kitchen. You can tell fast whether or not your portion sizes are too big. Making appropriate adjustments will make it possible to save more money and reduce food wastage.
- Grow Your 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 can enjoy many fruitful, rewarding years within the food industry as a whole
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