Are you running a food and beverage business? Are you managing a quick service café, a Chinese restaurant, a takeaway food kiosk, or a themed eatery? Service may be running smoothly but what happens behind the scenes might be questionable. What do I mean?
Well, the waste from the food.
Many kitchens produce as much waste as what they profit from their patrons. Why must we look at handling the waste that happens in the kitchen? It runs deeper than what our elders would quip ‘There are many children in poor countries that don’t have food’. Reducing waste means that you would not need to over-buy your supply, you would also know how much of an item goes into a dish, reduce cost, and really, there are so many good things that come out of making less waste in the kitchen. It is a real struggle when it comes to handling perishables.
But here, let us help you with a simple guide that can reduce the amount of wastage and increase your profit!
- Where’s the Waste?
There are two major types of waste produced by F&B’s. One that is left before food is served and the one that is left after your guest is done.
Looking at the waste produced before food is served are types of waste that consist of leftover parts of vegetables, overcooked or burnt food, liquid spills, and really, the possibilities are almost endless. Some would abhor this idea but what if this waste could be reduced by recreating this waste to be something that can be served on a platter as well? Old bread to tasty toast or croutons, overly ripe tomatoes to Bolognese, potato peels to intricate platter designs.
Can’t do anything about the waste left in the kitchen, well, it’s time to make use of composting. Composting food scraps in the kitchen are highly encouraged, especially for those who are all about reducing your carbon footprint. Food scraps are always in abundance in the kitchen. There are vegetable and fruit waste, leftovers from the guests, coffee grounds, grains, general refrigerator spoilage and, oh my, it could be an essay if I were to continue. There are several forms of composting from worm compost to conventional compost bins. With compost, use it as fertilisers to grow herbs and other vegetables to be used for the restaurant.
- Track Waste
Get a paper and pen, or set up an Excel sheet to account the approximate waste produced in the kitchen or the types of food that are usually left on the plate after your guest leaves. After a while, you’ll be able to see a pattern on the type of food that is wasted and act upon it. Is there a large amount of item that is always left unused and left to spoil? Well, maybe it’s time to purchase less of it. What is on the plate that has a higher probability of not being consumed? Maybe, it’s time to take it off the plate to reduce wastage.
- Recipe Control
The best way to tackle a problem is to head right to the root where the problem occurs. Xilnex has come up with a way to do that, and it is by having a feature called Recipe Control with our F&B point-of-sale system. It works by tracking raw materials used for a dish. All measurements for each item on the menu can be pre-programmed into the POS system and each time the item is ordered, you can track the amount of ingredients going into the dish. It helps to monitor food stock which in the long run, reduces food wastage, right at the genesis.