Monthly Tip to Maximise Your Profit

13 Tips for Reducing Food Wastage in your
Establishment

1. Meat off cuts can be minced and turned into staff meals e.g.
burgers, bolognaise, chili con carne, meat loaf.

2. Use fruit and vegetables to the best of your ability – use
capsicum off cuts in salads. Do not partly use something and
let somebody else worry about the off cuts.

3. Keep fridges clean and tidy and make sure that stock is rotated.

4. Cover food in fridges to enhance its shelf life by preserving
quality.

5. Rinse out cream bottles wherever possible and practical.
If you can save 1 litre a day, that’s about 00 a year!

6. Use juices from precooked meats in stocks.

7. Portion sizes should never be changed without the chefs’
approval, accurate costings and photographs.

Buffet tips

8. Do not heat all food for functions at once, especially larger
ones, as after sitting in an alto-shaam for a long time they
can only be used for staff meals.

9. All food returned from buffets in the form of vegetables
and non protein items should be used in stocks and soups. Left
over meat dishes as well as sauces (not containing dairy products)
can be used to enhance stocks.

10. Leftover food from buffets should be taken care of immediately.
Protein items should be put away first.

11. Keep lamb racks for a la carte if practicable. Use rolled
and boned legs of lamb for both hot and cold buffets. This alone
could realise an extra 50 percent saving.

12. Reduce quantities of precooked food for breakfast buffets
like bacon, sausages, hash browns and tomatoes. If you can save
1 kilo of tomatoes a day, that’s about $1500 a year!

13. Follow up all food that is returned from buffets and put
it away A.S.A.P. so that it can be reused in another area. Re
use condiments that go out to buffet functions and empty them
out into containers using spoons or a spatula rather than just
pouring them.