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What are effective strategies for reducing food waste and controlling costs in your team?

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Food waste is a major challenge for culinary managers, as it affects not only the environment, but also the profitability and efficiency of the operation. Reducing food waste and controlling costs in your team requires a combination of planning, tracking, training, and innovation. In this article, we will explore some effective strategies that you can implement in your kitchen to achieve these goals.

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1 Plan your menus and purchases

One of the first steps to reduce food waste and control costs is to plan your menus and purchases carefully. This means analyzing your sales history, customer preferences, seasonal availability, and portion sizes, and designing menus that optimize the use of ingredients and minimize leftovers. You should also plan your purchases according to your menu needs, inventory levels, and supplier agreements, and avoid overbuying or impulse buying. By planning your menus and purchases, you can reduce the amount of food that goes to waste, lower your purchasing and storage costs, and improve your customer satisfaction.

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Moussa SYLLA
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In addition to planning menus, tracking waste, training staff, and innovating processes, we also emphasize effective storage and preservation techniques. Proper storage practices can extend the shelf life of ingredients, reducing spoilage and waste. Moreover, we implement menu engineering strategies to highlight high-margin items and minimize waste-prone dishes. Furthermore, fostering a culture of sustainability among staff and customers reinforces our commitment to waste reduction and cost control. By integrating these elements into our culinary operations, we create a comprehensive approach to minimizing food waste and maximizing profitability.

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Michael Goldstein

Vice President Emergency Operations Services, EMG
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Reducing food waste begins with associate training for all to learn and understand the culture behind the process. Chef instructs culinarians in proper cutting procedures for produce. Minimizing waste. All vegetable waste held in a clear bucket for review. Most parts of the waste can be used for stocks and broths. This also applies for protein trimmings as well. I.e. grinding, stocks or rendered fat for flavoring. Understand menu development. Build a menu to mirror your budget. Utilize sub primal cuts of meat and other proteins for economical purchasing. Understand seasonal vegetables and fruits for cost savings. Don’t brake cases as cost rise immensely. All the above is a daily team effort. Use production sheets to minimize waste!!

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2 Track your food waste and costs

Another key strategy to reduce food waste and control costs is to track your food waste and costs regularly and accurately. This means measuring and recording the amount, type, and source of food waste that occurs in your kitchen, such as spoilage, overproduction, trimmings, plate waste, and theft. You should also track your food costs, such as the cost of goods sold, the food cost percentage, and the variance between actual and standard costs. By tracking your food waste and costs, you can identify the sources and causes of waste, evaluate your performance and efficiency, and implement corrective actions and improvements.

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3 Train your staff and customers

A third effective strategy to reduce food waste and control costs is to train your staff and customers on the importance and benefits of food waste reduction. This means educating your staff on the best practices and techniques for food preparation, storage, handling, and portioning, and encouraging them to follow them consistently and diligently. You should also train your staff on how to communicate with customers about the menu options, ingredients, and portions, and how to handle customer feedback and requests. Additionally, you should train your customers on the environmental and social impact of food waste, and how they can help reduce it by ordering wisely, taking leftovers home, or donating to food banks.

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Natalia Vazquez

Nutricionista con más de 14 a?os de experiencia en Gestión de Servicios de Alimentación Institucional ??? | Docente Universitaria | Creadora de Nutrigestion.net?
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Lo que me dio resultado cuando tuve que implementar este tipo de acciones en una cocina industrial que había certificado ISO 14001 fue la perseverancia en la capacitación al personal y los controles diarios.

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4 Innovate your processes and products

A fourth effective strategy to reduce food waste and control costs is to innovate your processes and products to make the most of your resources and create value from waste. This means finding new ways to use or reuse your ingredients, such as making stocks, sauces, soups, or compost from scraps, trimmings, or peelings. You should also find new ways to offer or sell your products, such as creating daily specials, discounts, or promotions from surplus or near-expiry items, or partnering with food rescue organizations or apps that connect you with customers who are willing to buy them at a lower price. By innovating your processes and products, you can reduce your food waste, increase your revenue, and enhance your reputation and image.

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5 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?

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What are effective strategies for reducing food waste and controlling costs in your team?

1

2

3

4

5

1 Plan your menus and purchases

2 Track your food waste and costs

3 Train your staff and customers

4 Innovate your processes and products

5 Here’s what else to consider

Culinary Management

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What are effective strategies for reducing food waste and controlling costs in your team?

1

2

3

4

5

1 Plan your menus and purchases

2 Track your food waste and costs

3 Train your staff and customers

4 Innovate your processes and products

5 Here’s what else to consider

Culinary Management

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