You're managing perishable items in your kitchen. How do you ensure they stay fresh and minimize waste?

Great question. First and foremost understand the inflow of your business. order just enough to use when needed. (JIT). secondly pack in chronological order so that its easy to manage (FIFO)

There are several things that can be done to ensure freshness in perishables: 1. FIFO- first-in-first-out 2. JIT - just-in-time 3. Maintaining the right temperature and humidity levels (refrigeration vs freezing) It is imperative to understand your produce and what environment serves it best (for example some items require refrigeration whilst others perform better outside, yet some will last months in the freezer). At The Loaf microbakery we follow the Japanese JIT system (just-in-time) for perishable with a short shell-life. Items with a longer shelf life are treated with the three-step system mentioned above.

A well-managed inventory is crucial for minimizing food waste and optimizing profitability. By implementing a combination of regular stock checks, FIFO practices, and technology-enabled solutions, businesses can gain greater visibility into their inventory, reduce spoilage, and enhance overall efficiency. A data-driven approach to inventory management empowers organizations to make informed decisions and achieve long-term success.

Good inventory management involves several key practices: Accurate Tracking: Implement systems to monitor stock levels in real-time. Demand Forecasting: Use historical data and trends to predict future inventory needs. Stock Replenishment: Set up reorder points to prevent stockouts and overstock. Inventory Audits: Regularly check physical inventory against records to ensure accuracy. Supplier Management: Build strong relationships with suppliers for reliable restocking. Efficient Layout: Organize inventory to facilitate easy access and reduce handling times. Technology Utilization: Use inventory management software to automate and streamline processes.

Refrigera??o e Congelamento: Manter os alimentos perecíveis em temperaturas seguras. Recomenda-se que os alimentos refrigerados sejam mantidos a 4°C ou menos, e os alimentos congelados a -18°C ou menos.

Regularly calibrate temperature settings and use digital monitoring tools to track real-time data, allowing for prompt adjustments. Additionally, consider vacuum sealing or sous-vide storage techniques for certain perishables to extend freshness and reduce oxygen exposure. Conduct regular inventory audits to quickly identify items nearing expiration and adjust menu planning to incorporate them, minimizing waste.

- Correct Temperatures: Maintain proper temperatures for refrigerators and freezers. - Avoid Overloading: Do not overload storage units to ensure consistent cooling. - Separate Storage: Store different types of perishables in their ideal conditions - Regular Cleaning: Clean storage areas regularly to prevent contamination. - Use Airtight Containers: Store items in airtight containers to maintain freshness. - Monitor Humidity: Adjust humidity levels for items like vegetables that need specific conditions.

Wise purchasing is an essential strategy for minimizing food waste and maximizing freshness in the kitchen. It involves thoughtful planning and decision-making before and during the purchasing process. Some ways to implement this practice are the following: buying in the right quantities, select items with longer shelf lives, continuously evaluate your purchasing habits, and buying seasonal produce, as it tends to last longer when it's fresh and in peak condition.

Cake scraps can be repurposed by using them as layers in trifles, making cake pops, or creating dessert bases. Toasted crumbs can serve as toppings or ingredients in milkshakes. This approach reduces waste.

a fantastic way to minimize waste in the kitchen while Creatively using your leftovers and perishable items also sparks culinary innovation. By thinking outside the box, one can repurpose ingredients nearing the end of their shelf life, and create new dishes that delight the customers or guests in the room. Designing daily or weekly specials based on ingredients that need to be used up soon keeps the menu dynamic and reduces the risk of spoilage. These specials can offer unique flavours, seasonal offerings, or “zero-waste” dishes that appeal to eco-conscious diners. By focusing on creative use, enhance one's kitchen’s sustainability efforts, offering customers fresh, exciting dishes that make the most of every ingredient.