Use our tips to help you reduce waste and make more money!
* Order only what you need. You or your manager should be adept at the ordering process. Have a meeting with them and find out how they order, what they order and use your P&L statements to determine what you're selling.
* Rotate your freezer items. Keeping a clean and orderly freezer will help you to know what's there but, also what specials to run to move that product. Although your restaurant freezer is way colder than the average freezer, you can still get freezer burn and ruined product from having it there too long. Date and label all products before freezing. We love these Freezer Labels with Red Border 100 for $6, use them and watch your waste reduced!!
* Run your numbers weekly. What are you selling? What isn't selling? Change your menu as needed to eliminate products not being sold. Offer them as specials if needed to run out your inventory. Knowing your numbers is imperative to a successful restaurant.
* Check with your vendor for weekly offers or specials and take advantage of those discounted items when possible. Buy what you need and run it out.
* Are your chefs and cooks trimming your meats and fish? If so, are they keeping the tips, butt ends and side straps of beef? They can be used for braising a stew, beef tips for stir fry, tacos or beef bourguignon instead of wasting it and throwing it away. Fish trimmings allow your chef to use the cheeks for soups, stews, nuggets, fish tacos and the bones can be used for stocks to add flavor to dishes. Waste not want not!
* Are your kitchen staff using a portion scale? All portions should be consistent for your customer as well as this helps to eliminate waste. Keep everything weighed and use any leftover amounts in other dishes. This Adcraft Commercial Portion Scale is just around $30 and so worth every penny, you don't need to spend more on a scale that simply keeps your portions the same for each item on your menu. Buy it now!
* If you have a bar, your restaurant could be wasting big in this area. Check your coolers. Are milk, whipped cream, half and half, drink mixes, olives, cherries, bloody mary mixes, juices and other drink mixers spoiling due to opening too many containers or not using the oldest products by the sell by date? Check for yourself, label every product opened with these Freezer Labels with Red Border 100 for $6, order enough to last and get Free Shipping and teach staff to rotate products!
* Another area of the bar that often has waste is due to over pouring drinks. Watch your staff, watch them make drinks, make sure they use your measured pourers on every liquor bottle. Use these automatic pourers for consistency and reducing waste in your bar! Measured Bottle Pourers 1 oz. 6/$30, it's so worth not over pouring your expensive alcohol or other drinks. Buy a few sets and cover all your bottles.
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| 1 oz Measured Bottle Pourer image by amazon.com |
Your bartenders will probably prefer to direct pour instead of using auto measured pours but, until they start buying the products for your business, they must (in our opinion) get used to using the auto pours. No matter how great your bartender is, they can and do get distracted and can miscount if using the 3 second pour.
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| 6 Bottle Wall Mounted Liquor Dispenser image by amazon.com |
* Use up your fruit in a unique way with a Fruit Infuser Pitcher instead of wasting it!
Prodyne Fruit Infuser Pitcher image courtesy of amazon.com
Use these tips to reduce waste in your restaurant starting today and soon realize more profit!!
What's your favorite suggestion here? Let us know what you think, with thanks!
Cheers!
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