Food waste is a trillion-dollar problem globally, and for restaurants, it represents money going straight into the bin. Reducing waste is not just ethical; it is essential for profitability.
Conducting a Waste Audit
You cannot manage what you do not measure. Start by separating waste into pre-consumer (kitchen scraps) and post-consumer (plate waste). Weighing this daily highlights where the biggest losses occur.
Precision Prep and Portioning
Over-prepping is a common culprit. Use sales forecasts to determine exact prep levels. Standardized recipes and portion control tools ensure consistency and prevent over-serving.
First-In, First-Out (FIFO)
Rigorous inventory rotation is key. Digital labeling systems simplify date coding, ensuring older stock is used first, reducing spoilage due to expiration.
Repurposing Ingredients
Creative chefs can turn waste into profit. Vegetable trimmings make excellent stocks; day-old bread becomes croutons. Design your menu to utilize cross-over ingredients.