in Australia, Business Tips, Food

Tricks To Minimise Food Wastage in Restaurant

Wastage of food is something we all feel sorry about. People talk about it, discuss it and even share an idea about the dos and don’ts to curb food wastage. This is a typical scenario, but have you thought about how much the does it cost especially when you are running a restaurant? Well, owning a restaurant is a business, and every business includes profit and loss. Scroll down and know the best ways to reduce food wastage as it helps your business and saves money too.

Train Your Cooking Team

Inappropriate cutting, chopping, slicing and shredding results in waste as the uneven food never goes for the service. Wrong cutting of vegetables, means you have to use more vegetables and fruits to serve the guests. This increases the purchasing cost and results in unnecessary expenditure.

Serve with Artistic Garnish

Garnishing gives a beautiful look and finish to the recipe. Hence, edible products are always used in the presentation. We suggest your team to use soften and some extra ripen fruits and vegetables for garnishing. This ensures minimum wastage of fruits and vegetables and will enhance your restaurant’s image as well.

Serve medium Portion

Don’t fill the plate to the maximum. Serve a medium sized portion of food. This is the best way to prevent food wastage. Style your menu in a way that the guest can be served again. This procedure is beneficial for both the restaurant owner and the guest.

Organise Cooking

Restaurants mean wholesome cooking. Here, food is cooked in large portions. Some recipes get finished while some are left. In that case, the restaurant owner must distribute the remaining food in poor people. You can also offer the leftover food to the stray dogs. This will stop food wastage at large.

Buy Limited Food Products

Storing of spices, sauces and vegetable sin the restaurant kitchen also results in waste. These ingredients have preservative and expire date. Hence, one cannot use them after the expiration as they prove injurious to health. The products are then thrown in the dustbin, and we buy new ones. This entire process includes the expenditure of huge money. Reduce this weight from your account and buy small quantities of food products.

FIFO Work Strategy

Apply FIFO- First In, First Out strategy and make use of the maximum products. The restaurant kitchen must have in stock inventory so that the cooking staff falls short of nothing. But, while fulfilling the requirements one must not forget to set the kitchen shelf in a proper manner. Keep the new and unopened bottles in the second row. This will guide the cooking team to use the already opened bottles. The strategy allows the use of all the food products and saves money by not throwing or buying of edible products.

Maintain Cleanliness

The cutting counter, refrigerator, and shelves of the kitchen restaurant must be cleaned before use every day. The place must not have any remains of peels and chopped vegetables or fruits. The dirtiness in the cooking arena welcomes flies and illness. This can spread infection to the people working and also the guests. Also, the place looks untidy, and other edible products can get rotten due to less cleanliness.

Follow Food Safety Standards

Every restaurant must follow the food safety standards of Australia and must serve the high-quality food. As a restaurant owner, one must not overlook the health of other people only to earn money and being a successful businessman.

Copyrights © 2017 Buzo Restaurant. All Rights Reserved