How to Reduce Spoilage in a Restaurant
When food spoils, the restaurant has just lost profit. Many restaurant owners find reducing waste one of the most difficult parts of their business because there are so many steps to take. If you isolate those steps and take them one by one true profits can increase while your spoilage decreases. These steps include purchasing, receiving, storage and usage procedures
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Instructions
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How to Reduce Spoilage in a Restaurant
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Reduce your spoilage by starting with the purchasing process. Make sure your buyer or chef is ordering the right amount of ingredients. Before ordering, he should check out the inventory to make sure he is are not ordering something that is already in stock. Over-ordering is one of the top factors in food spoilage.
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Make sure your receiver or chef checks in all your produce each day. Sometimes a vendor can short you or add more product than you ordered. Make sure the perishable products you have ordered arrive in peak condition. Check each product for temperature and quality. If one of the items does not meet your quality standards, refuse to accept it.
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Review your storage methods. Correct storage methods can increase a product's shelf life. Mark your incoming products with a black marker or grease pencil. Write the day it has been received so the older product can be used first.
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Encourage your chefs to use the products that are at the end of their life cycle first. If they can create specials to use these items, your spoilage should see immediate improvement.
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