If you’d like a startling vision have your kitchen separate the waste generated from prepping, the waste from customer’s plates, and the waste from your walk-in box and refrigerators.
When Kranston and I bought the Crocus Hill Market a refrigeration equipment sales person sold us a new cooler and freezer that equaled the size of my first studio apartment in
We made the purchase, had the equipment installed, and immediately began to use the new freezer as an over ordering monitor. If there was anything in it other than ice cream we had a problem.
Over ordering will eventually financially destroy you. And, throwing product away will also contribute to that failure.
With a variety of charitable organizations throughout every community in the country willing to accept food donations the smart choice is to never waste any product: Donate it.
By doing so you help charitable organization meet their goals, you assist in helping the needy, less fortunate and your company receives a tax deduction which may not save you from financial disaster but will help cover your losses while adding to potential profit. On top of all these benefits your chef or kitchen manager will realize the scrutiny the kitchen is under and begin to get food costs in line.
Here are ten tips to help you achieve that goal.
1). Have a meeting with your chef and ask him/her if they know of any food banks in the area that accept food donations. Tell him of the plan.
2). Have your chef do a food cost comparison on how much waster there was before you implemented the donation program.
3). Contact your local restaurant association and ask them if they know of any charitable organizations that offer complimentary pick up, distribution and a write-off form.
4). Make sure you have done a food inventory and analyzed your food costs before you actually begin the program.
5). Develop an inventory form and design a chart that you can put in the kitchen for everyone on the staff to see announcing your weekly donation.
6). Make sure you have a meeting each week with your chef to discuss why you are donating any food instead of using it.
7). Clean out your cooler, refrigerators and freezer – if you have one- weekly to make sure nothing that is perishable has perished. If it is close to perishing – donate it.
8). Develop donation guidelines. You don’t want the chef to donate food that can be prepared and sold at a profit. You want the chef to know the difference between a dish that can be served and product that needs to be donated that cannot be served.
9). Let everyone on the staff know of the new plan. It will make everyone feel a little more concerned about their community.
10). Once the program begins to work and you feel comfortable with continuing to utilize it, put a statement on your menu that you are donating to such and such an organization, or that you support the Redwood Empire Food Bank. It will raise your stature in the community.