Most commercials kitchens have a lot of waste every day from cooking and preparing food. There are lots of reasons for this waste, from over-ordering and inefficient food preparation techniques to customers not clearing their plates. Read on to discover how to reduce your kitchen waste and increase your profits.
- Create a strong team
A strong team knows what everyone’s job is within the team. Having staff who know their jobs and the best way to perform these jobs is the first step in reducing waste.
Related to the strong team ethic, good communication means everyone talks to each other and each staff member knows what is expected of them. If one person has already prepared one dish, a second person does not need to perform the same task.
- Track the waste
You need to record where the waste is coming from to find a solution. If most waste is from customers, reduce their portion sizes; if most waste is from food preparation, educate staff on better prep techniques. Using good commercial dishwashers from suppliers such as https://www.247cateringsupplies.co.uk/bar-supplies/commercial-warewashers will help plates to last longer.
- Keep invoices
Make sure you have a good paper trail of all your purchases so it is easy to track what you have bought and where from. In this way, you can more easily find the culprits for wasteful orders and know which supplies should be scaled back.
- Rotate food in the warehouse
Put the new food behind the food that should be used first. Make sure you keep rotating the food whenever new food is stored so that you continually use the oldest items first.
- Donate unused food
If you have ordered too much, do not let it get spoiled and have to be thrown away; instead, when it gets near its use-by date, donate it to a food bank.
- Check your fridge and freezers
Many fridges and freezers are not running at the correct temperature. A fridge warmer than four degrees will spoil food more quickly; therefore, maintaining the correct temperatures will help to reduce waste.
- Label everything
Keep labels on all food items that have been opened. Mark the date on the top so that you can see exactly which items are the oldest.