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How to plan your production to avoid waste and loosing money ?

post #1 of 7
Thread Starter 


I am writing a report for school, and I have chosen to focuse on the optimalisation of the production and how to avoid unneccesairy waste. 
 

At the moment I am doing an internship at a hotel where they are doing a lot of banquets. I have only been working for a couple of days, and I am already suprised over how much food they are throwing away. And the worst part is, a lot of the food that they are throwing away haven't even been served. They just assume that it won't be any good the day after. So instead of giving it for staff meal or re-use it  they just throw it away! I mean imagine how much they cound save if they just spent a little more time calculating the portions?! And then how much better their production could have been if they had spent that money on product with higher quality. Aaaanyway  

Therefore my question to you guys out there how are/have been working with big events and at big hotels such as this one:
 

How do you best plan your production to avoid wasting food, time and money? And what to do with the inavoidbale leftovers ?

 

Thanks a lot for all the answear it is going to help me a lot! :P 

Good service!

post #2 of 7

Hi EMMA, Welcome to Cheftalk. Your right they s/b knowing their portions. In most cases the Chef isn't to worried about the starch or vegetable on the catered event. They can come close but those aren't the most expensive items on the dish. The main entree is the one they s/b getting a better idea of portion size control. Lets take Prime rib, I would pre mark each rib with the amount of cuts I need to serve and not run out. There are some items that are more difficult to control. Most of those items are entrees like Beef stroganoff, or any item that would be in a sauce. A good chef would be making sure the portions that are going on the plate are the correct portion size. Anyone can over make food and not run out. it takes a knowledgeable person to know........Good luck with your report.......Chef Bill

post #3 of 7

Banqueting works on numbers.  Guest guarantees the hotel X amount of guests, the hotel is obliged to provide that number, and may prudently have 10% back up not yet fully prepared. If fewer than the guaranteed number show up, what do you do?  Guest still pays the guaranteed number. 

 

Hope this provides a little insight, it's not just the kitchen that's responsible for waste. 

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #4 of 7
Thread Starter 
Thanks Chef Bill and foodpump! biggrin.gif

Yes, I understand that you don't want to risk making to little. but when you are making so much that you don't even get to serve it, I find that pretty disrespectful to the products and ofc the producers as well.

Normaly the kitchen have a known number of guest so they know how many that are coming for easy meal. In my opinion (dough I am unexperienced) it shouldent be too hard to figure ut ca. How much you'll need to make? After all we all have a responsebillity for our waste. Ofc not wasting at all is maybe impossible.
post #5 of 7

I think for the inexperienced chef the pressure of knowing they can never run out of food could over rule figuring out portions. The other thing is banquet menus have good margins. You have room to make over and not worry. All the banquets I have served I would be watching and telling the spooners to cut back on this portion or that portion. The only thing you can do at this stage of the game is learn. When you get to be a Chef or even in your home kitchen learn whats right. The more you know, the more you control. When I would Chef banquets I had my crew put everything in the walk-in for me to check in the morning. P.S. We raise pigs so leftover food is never a problem.


Edited by ChefBillyB - 1/13/16 at 3:13pm
post #6 of 7

If the banquet is a buffet, the kitchen is required by law to throw away anything that was out there for the public on the table and in the chaffers.

Some places will bring in the food and allow employees to eat from it, but other than that the food must be trashed.

Banquets are a different story. Over production on a plated banquet measn that some one is not doing their calculations right.

post #7 of 7
Quote:
Originally Posted by Chefross View Post
 

If the banquet is a buffet, the kitchen is required by law to throw away anything that was out there for the public on the table and in the chaffers.

Some places will bring in the food and allow employees to eat from it, but other than that the food must be trashed.

Banquets are a different story. Over production on a plated banquet measn that some one is not doing their calculations right.

 

What Chefross said.  You already served the food, you cannot serve it again.  Even if it was legal you wouldn't do it in good conscience.

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