Food waste is one of the biggest hidden costs in any kitchen, but it’s also one of the easiest to tackle with a little creativity. By focusing on versatility and smart use of ingredients, you can make a real difference. Here’s how:
1. Repurpose day-old products
Day-old products can be turned into crowd-pleasers with a little ingenuity. For instance, brownies can be utilized as a topping for trifles or layered into parfaits for catering events. Similarly, pie dough scraps can be brushed with butter, sprinkled with sugar, and baked into quick sweet treats for coffee service.
2. Prep ingredients to work across meals
Prepping once for multiple uses cuts waste and saves time. Roasted vegetables prepared for dinner service can be folded into a breakfast quiche using pie dough the next morning. Or bake off extra flatbread and repurpose it as croutons for salads or as a crunchy garnish for soups.
3. Use specials to reduce waste
Specials are a way to utilize surplus product creatively. Extra pizza dough can be turned into garlic knots, breadsticks, or even dessert pizzas topped with seasonal fruit and a drizzle of caramel. Highlighting these dishes as daily specials keeps your menu dynamic and reduces waste.
4. Control portions and labeling
Over-portioning leads to both plate and prep waste. Train your team to use portion scoops when working with items like muffin batter to ensure consistent sizes. Proper labeling and rotating also prevent spoilage — baked brownie sheets, for instance, can be cut into squares and frozen for later use, reducing the risk of it going unused.
5. Encourage a culture of conservation
Involve your team in waste-reduction efforts by showing them simple strategies to make the most of every product. For example, turning leftover croissants into bread pudding not only reduces waste but also adds a delicious dessert option to the menu. Create a culture where everyone feels invested in minimizing waste while maximizing creativity.
Find a Distributor