In the post-Covid world, restaurant sales have dropped sharply. Hence restaurateurs have gone on a cost cutting mode. As you know, kitchen wastage can cost you a bomb. The report by Greenblue, states that each meal served at restaurants leads to half a pound of waste. However, by following the below techniques you can cut down food wastage effectively.
Tips to cut down kitchen wastage
1. Buy only what you need
When you run short of food items, you have to face a disappointed diner. On the other hand, if you stock in excess quantity, it leads to spoilage. Now the billion dollar question is how to order in the right quantity. India’s leading supply chain management software such as Inresto SCM is here to help you out. Now, track your inventory live all day, from any location. Also, get alerted when it’s time to place the fresh order of stock. Make optimum raw materials and be assured that food wastage is cut down to the minimum.
2. Make use of central kitchen
Do you run a chain of restaurants? Then a Central kitchen would be the best solution. Prepare all the food items at a central location. As per the requirement from your various outlets, supply it accordingly. Now no more hassles of food wastage at multiple outlets.
3. Use the FIFO method
Worried about the spoilage of food items? First use those ingredients that are nearing the expiry date. By practicing the concept of First in first out method (FIFO), get rid of the problem of food spoilage.
4. Prepare portions
Measure the correct portion before serving on the plate. Only less food will be wasted when you serve the right quantity.
5. Keep items on discount sale
Suppose chicken burgers are about to get spoiled by night 8 PM. Offer a discount of 50% from 4PM onwards. Discounted rates will help you sell those items like hotcakes.
Parting Words
Tough times call for desperate measures. By practicing the above 5 techniques, now achieve better control over your kitchen waste materials. Also, curbing the problem of kitchen wastage helps you gain huge cost savings.
