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New member... reducing waste in my kitchen???????

post #1 of 9
Thread Starter 

Hi everyone,

    Thanks in advance for your help. I'm 21 andCurrently in my 4th year of culinary school and I just got the KM job at the pub I have been working at for about a year. We have had some management changes in FOH also, and I was wondering how I could start reducing waste in the restaurant... Summer has been a slower, and I have already said we need to make smaller batches of prepped items, keep less proteins thawed, and I just started a board with a spoilage report for staff to use if i'm not here... Thanks again 

post #2 of 9

Stop over production, keep eyes open and watch what goes into garbage can. Keep eyes on platss when they come back, you may find no one is finishing, which could mean your portions are to big. Watch what staff eats.. Watch for stealing. You are the watchdog of the kitchen .Rotate stock, cut down inventory to suit volume of business.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 9
Thread Starter 

Appreciated. I had to throw out around two dozen chicken pot pies and shepards pies yesterday, because staff wasn't rotating them. 

post #4 of 9

Weekly meetings.  If the budget is tight, use petty cash to hold it at a local pizzeria.

A slice can go a long way, if you're not paying them to be there.

"Hey guys!  You see that 24 pot pies I had to throw away?  Yeah, that was your raise..."

Talk numbers with them.

Let them know a little bit about the numbers you are expected to run and how inefficiencies will eventually affect them and their hours.

You don't have to be a bad guy, you just need to let them know that the pressures on you are going to affect the pressures on them.

Watch waste; slap ppl's wrists.

 

I need to follow my own advice.....

 

 

post #5 of 9

Watching waste and what your staff is munching on will do a great deal. Start waste bucked, have they throw away all "waste" food in a plastic bin for each individual person and check that bin before you leave. You will then know who is throwing what away and teach them how to reduce waste.

post #6 of 9

Tell them ""Hey guys today everyone can have a pot pie for lunch"""If they decline, ask them whyand   If they say they are old or bad ,ask them who's fault is that?  see what they say.  Not only did you throw out the pies, lets say  $72.00 but you threw away $36.00 in labor(approx)  $108.00 total. You wont be in business doing that long even with tremendous volume. Get a whip and crack down . Use someone as an example.only way they will listen is if it affects their pockets.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #7 of 9

a short story about potatoes:

 

some time ago, i was going over the purchasing reports for the previous weeks and our potato purchase jumped out at me - in 2 weeks we purchased nearly 800lbs of potatoes - well, at approx 3 potatoes to the pound thats about 2400 potatoes, considering we only do about 500 pax per week, I'm thinking what's up with that !

 

It turns out that a new prep cook was doing a really extra special job at pealing them... so good in fact that approx. a 60% wastage was taking place causing us to loose all those potatoes.

 

another time - it was oranges to make juice - it seems that the staff was eating oranges - well if you have 20 staff and they each eat an orange a day thats 600 oranges in a month...

 

post #8 of 9

Yea thats approx.4 cases a month. Figure all your other foods the same way ,you would be shocked.I worked in a sports complex place that used PC everything. I used to see about 10-to 12 a day go in garbage unused cause they gave to many. Five servers 10 a day ea. is 50 .  At 100 in a case =1/2 case a day or 15 cases a month @8.00 a case at that time ave. =$120.00 a month on just P/C.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #9 of 9

use clear (opaque) garbage (trash/ bin) bags.

 

then each chef can look into the bag and say hey i could have used them tomato peelings to make a tomato soup.

 

using clear bags you can see exactly what is being thrown away and see what could have been used in something else

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