Watch Food Waste to Boost Resturant Profits
It’s estimated that 4 to 10 percent of food is thrown out at restaurants before it ever reaches the customer. Your business cannot afford to lose 10 percent of each dollar, so reigning in food costs makes sense to your bottom line. It’s one of the top food trends, according to the National Restaurant Association.
To reduce your food waste, you have to know what is being thrown away and why. Start by recording why each item is going in the trash. Was it prep waste, a cooking error, an out-of-expiration issue, spoilage or being trimmed off? Once you know why food is going to waste, you can look at whether your prep chefs need training, you need different food ordering procedures or different storing conditions.
Cut Food Costs
It seems obvious to make sure that ingredients don’t spoil or expire before they can be used, but many staff forget the first-in, first-out method when things get busy. You can cut your food costs by 2 to 6 percent just by reducing the amount of food that isn’t suitable for preparation.
Be Environmentally Friendly
A hot trend in the restaurant industry is nose-to-tail eating. Using every part of the animal saves money in the long run. A lot of the produce that is thrown away can be made into stocks to flavor soups. Carrot and fennel tops can be made into culinary delights. Fish bones and shrimp shells add flavor to sauces and stocks. When you use the entire animal or produce trimmings, you are contributing less to the garbage pail, which helps the environment.
Increase Profits
Throwing away leftovers that never make it before the customer is just like throwing money out the trash. By watching production costs and food spoilage, that money goes into your bottom line. It might seem like extra work to track and measure food waste, but once you get through the initial evaluation, your cooks will be more efficient. You might also want to look at whether precut items are more affordable when taking into account labor and yield. It makes sense to be proactive in managing your food costs to increase your profitability.
Dedicated Restaurant Equipment Service
When your equipment isn’t working, food will go bad much quicker. Proper maintenance and prompt service will keep your food costs lower, too. At Commercial Appliance Service Company, you’ll find a business that specializes repairing and servicing major pieces of restaurant equipment. Learn more about us by calling (707) 544-5200.
To reduce your food waste, you have to know what is being thrown away and why. Start by recording why each item is going in the trash. Was it prep waste, a cooking error, an out-of-expiration issue, spoilage or being trimmed off? Once you know why food is going to waste, you can look at whether your prep chefs need training, you need different food ordering procedures or different storing conditions.
Cut Food Costs
It seems obvious to make sure that ingredients don’t spoil or expire before they can be used, but many staff forget the first-in, first-out method when things get busy. You can cut your food costs by 2 to 6 percent just by reducing the amount of food that isn’t suitable for preparation.
Be Environmentally Friendly
A hot trend in the restaurant industry is nose-to-tail eating. Using every part of the animal saves money in the long run. A lot of the produce that is thrown away can be made into stocks to flavor soups. Carrot and fennel tops can be made into culinary delights. Fish bones and shrimp shells add flavor to sauces and stocks. When you use the entire animal or produce trimmings, you are contributing less to the garbage pail, which helps the environment.
Increase Profits
Throwing away leftovers that never make it before the customer is just like throwing money out the trash. By watching production costs and food spoilage, that money goes into your bottom line. It might seem like extra work to track and measure food waste, but once you get through the initial evaluation, your cooks will be more efficient. You might also want to look at whether precut items are more affordable when taking into account labor and yield. It makes sense to be proactive in managing your food costs to increase your profitability.
Dedicated Restaurant Equipment Service
When your equipment isn’t working, food will go bad much quicker. Proper maintenance and prompt service will keep your food costs lower, too. At Commercial Appliance Service Company, you’ll find a business that specializes repairing and servicing major pieces of restaurant equipment. Learn more about us by calling (707) 544-5200.