Restaurant kitchens produce a lot of waste due to the very nature of their business. It is not always clear how much a customer wants to eat so there will always be food waste, which can amount to tonnes of waste produced every year. Read on to discover 8 easy ways to reduce your kitchen waste.
1 Purchase wisely
If some products don’t get used before their expiry date, make a note of this and try to purchase in smaller packets.
2 Educate the staff
Staff who have a method of movement within the kitchen are less likely to bump into each other. This means a faster service and less food and drink wasted through dropping.
3 Invest in equipment
Using the best quality knives to prepare food and the right machines to process it means less waste. There are many kitchen gadgets recommended by top chefs, so consider having an overhaul of your kitchen equipment to increase your productivity and reduce waste.
4 Change plates
If you buy slightly smaller plates, you can reduce the portion sizes marginally, which will mean less food waste. Diners who are not eating all the food from your regular large plates will be more likely to finish their meal on a smaller plate.
5 Store food properly
One easy way to reduce waste is to make sure you store fruit and veg properly. The oldest food should be at the front so it can be used up first, so always stock to the back. If you take from left to right, store the newest food on the right.
6 Take an inventory
Regular inventories using up to date software enable you to keep track of what items you need and what items you already have enough of. Too much of one food item results in spoiling and wastage.
7 Upgrade your dishwasher
Think about upgrading your dishwasher as a high-quality one will care for your plates more carefully. Good commercial dishwashers, such as those available from https://www.247cateringsupplies.co.uk/bar-supplies/commercial-warewashers, are designed to clean lots of plates with minimum wear and fewer broken pots.
8 Change the menu
Look at the menu to see which dishes have most leftovers and reduce these portion sizes. This will reduce food waste and also lower your food bill, resulting in an increase in overall profit.