How To Avoid Wasting Food In Your Restaurant

In the US, more than 7 million tons of food for human consumption are wasted per year. An equivalent to 179 kg per person per year.Crazy, right? 

The losses of the sector are generated because of the losses. What are the losses? Losses are all those products that are lost in the food preparation process. To avoid them in your kitchen, it is vitally important that you focus on food control and optimization. 

Restaurent

Restaurants King of Prussia is going to improve the financial profitability of your restaurant!

What Causes Losses?

  • Storing wrong products: if you forget to store a perishable product in the right conditions or put a delicate raw material with weight on top, this will cause the food to spoil.
  • Overbuying: make sure you order the exact amount of product you need, or the surpluses will most likely turn into losses and waste.

Sustainable Choice

  • Low-quality purchases: cheap is expensive. It is understandable that when selecting a product, we seek that it benefits our pocket, but if we only look for price, then we are willing to lose money and never be sure of what we are serving / eating. Regarding waste: buying a product for the simple reason of having a reduced weight can end up causing that you cannot serve it in your letter due to its poor quality – and you have to throw it away. Look for a fair price, like those of King of Prussia, which also ensure quality. 
  • Temperature problems: you must make sure that your refrigerators and freezers always work perfectly to keep the product in perfect condition. Remember to do maintenance and temperature control, so you can take action quickly. 
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Organic, whenever possible

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  • Temperature problems: you must make sure that your refrigerators and freezers always work perfectly to keep the product in perfect condition. Remember to do maintenance and temperature control, so you can take action quickly. 
  • Lack of verification of the purchase: when you receive the merchandise, be sure to check that it is complete, sometimes theft or loss of the merchandise may occur. 

In King of Prussia, we put it for you easy, reduce waste and financial losses with these tips that will help you manage your kitchen more effectively.

Perfect The Art Of Storage

Many restaurants have little storage space for products since spaces for diners are always prioritized. You must always make sure you have enough space to supply all those types of food required in stock to prepare your letter or menu. Also, do not forget that the first products to enter the warehouse must also be the first to leave, so avoid food spoiling!

Look At Your Stock Or Inventory Always With A Magnifying Glass

Regularly reviewing your stock of products, you make sure not to run out of any raw materials for your recipes, and you will also avoid over-ordering something you don’t need. 

 

Take An (Analytical) Eye On Your Dishes

Sometimes you may realize that diners cannot finish the dishes. It’s time to rethink your portions and readjust the size of the servings served – at least until American tourists can travel again. 

Less Is More; Reduce The Latter

Avoid having a menu full of endless dishes for which you need many ingredients. A specialized and concise menu will allow you to avoid food waste. Also, having a reduced menu will allow you to perfect your recipes to the maximum and have greater control over your stock of ingredients.

Experience Is A Degree

Ensure that your kitchen team receives training on the treatment of raw materials; sometimes, it is difficult to find specialized personnel for your restaurant and with the necessary previous experience. Do not care anymore!

At King of Prussia, we always come to make it easy for you. With our delicious and fun range of thematic products, your kitchen will go on wheels. Pay attention to the advantages!

If, for some reason, you have food that is in good condition but that you are not going to use, do not throw it away. We are in moments of crisis, where more and more people are making long lines at the food bank to put something in their mouths. In Pennsylvania, food banks during confinement were not enough.