Sie sind mit überlagerten Zutaten konfrontiert, die Verschwendung verursachen. Wie können Sie Ihre Lebensmittelproduktion effizient steuern?

Implement a first-in, first-out (FIFO) inventory system . Create daily specials using excess ingredients. Donate usable ingredients before they expire. Look at your ordering process and adjust quantities based on projections. Train staff on proper storage of goods.

Manual data keeping can lead to significant inefficiencies and errors, particularly in managing overstocked ingredients. Without a robust system, maintaining FIFO (First-In-First-Out) becomes challenging, resulting in wasted resources and increased costs. Implementing a tech-driven solution that assigns a digital identity to each SKU simplifies inventory management and ensures adherence to FIFO principles. Udyog Yantra offers advanced solutions designed to streamline supply chain management, enhancing efficiency and accuracy in the food service industry.

Start by listing all the items you have in an Excel doc or Google sheets. You honestly don't need inventory management software unless you have more complex operations. Then, I go through each item and count how many I have on hand, running through my inventory in the same method so as not to double-count. Also, be sure to organize your items by categories, such as perishables, non-perishables, and supplies. Pay extra attention to items with shorter shelf lives and make a plan to use or rotate them sooner. I audit monthly, which helps to make the task quick and not too overwhelming.

To manage overstocked ingredients and reduce waste, first, assess inventory and identify items at risk of spoiling. Adjust your menu to incorporate these ingredients into daily specials or create new dishes. Communicate with your team about using these items efficiently. Implement a first-in, first-out (FIFO) system to ensure older stock is used before newer deliveries. Track usage patterns to better predict future orders and adjust purchasing. Additionally, consider donating excess, non-perishable items to local charities. Regularly review and refine inventory management to prevent future overstocking.

I agree totally agree here. Using your excess will help to produce turnover. It might also help to produce a new favourite on your menu.

Create new specials with the overstocked Ingredients at hand. NO deep freezing never go this road . Try to create other bases from your Ingrediants, like sauces or jams etc...

When life gives you lemons (or overstocked food items), make lemonade… or maybe a lemon chicken special! Flexibility is the name of the game when it comes to managing surplus ingredients. Get your culinary team involved in concocting mouth-watering dishes that'll make use of your overstock and keep your customers coming back for more. Not only does this reduce waste, but it also adds a bit of excitement to your menu. After all, who doesn't?

The Café Gourmand is a fantastic way to reduce waste and boost profits. This dessert selection, served with a cup of coffee, changes daily based on your team’s creativity and what ingredients need to be used. It's the perfect way to offer your guests a unique and valuable experience while efficiently managing inventory. Highlighting daily specials is beneficial not only for your food management but also for guest satisfaction. Train your team to effectively promote these specials for a win-win solution.

The war on food waste starts with your staff. Train your team to be vigilant in the kitchen, sniffing out any ingredients that are about to turn into compost. Give them the power to come up with clever ways to use those ingredients before they hit the dumpster. Soon, your staff won't just be chefs or servers; they’ll be your Waste Warriors, fighting against food waste one delicious dish at a time.

Your staff plays a crucial role in reducing waste, but it all starts with you. Providing clear training on stock management, creative use of leftovers, and setting clear expectations will empower them to be proactive. Consider organizing a "Zero Waste Week" challenge to inspire your team to find innovative ways to minimize waste in daily operations. Engaging them in this process will not only reduce waste but also foster a sense of ownership and teamwork.

Portions, Please! The Power of Perfect Plating. Standardizing dish portions isn't just about consistency – it’s a secret weapon in the war against food waste. By nailing down the perfect portions, you're not only giving your customers a delicious, reliable experience, but you’re also keeping food costs in check and predicting your ingredient needs like a pro. When you know exactly how much to use, you’re less likely to end up with overstock.

Every menu item should have portions in the recipe. For some, this means pre-portioning out items to increase the speed of the back of house line during peak service hours. When inventory is done there should be a theoretical inventory based on what was sold since the last inventory was completed. The real vs. theoretical inventories should be close, and any variance should be explained by a waste log. If this is not the case, then a deep dive into what was sold vs what was used must be looked at, and the items that are over portioned should be able to be discovered. Once we have the proper data, it should be easy to fix by re-portioning and addressing portion control with the staff.

Reducing food waste isn’t just about saving costs—it’s about transforming ingredients to surprise your guests and maximize resources. Encourage your team to think outside the box with leftover ingredients: turn breakfast pastries into afternoon tea treats or repurpose dessert elements into a Café gourmand selection. Simple changes can make a big difference. A leftover brioche can become French toast, vanilla madeleines can get a chocolate coating, or biscuits that lost their crispness find new life as a tart base. By seeing potential in every ingredient, you’ll reduce waste and elevate your menu with innovative, memorable dishes.