It is not surprising for restaurants to have a lot of food and ingredients wastages. Many of the restaurant kitchens just haul these wastes to the trash bin to be collected by the trash truck.
The hospitality industry, specifically restaurants, is enjoying brisk sales because of the volume of people that constantly dine out. However, while it is true sales are climbing, so are their expenses. Foremost among these are food and ingredients wastages. Fortunately, there is a way to cut these expenses without sacrificing quality. What are these?
Sharpen Your Tools
Make sure you have a complete set of knives that you can easily reach. Check whether the set includes a chef’s knife, a serrated knife, and a small paring knife. You also need to ensure that the knives are clean and well-sharpened. According to ChefSteps.com, this is to make certain that it is able to cut cleanly through your ingredients. For instance, if you are going to slice tomatoes, using blunt or unsharpened knives can cause the tomato to splatter with some parts going to waste. It may be tiny at first look but if this happens to all tomatoes you slice, just imagine the waste if you slice more than a thousand tomatoes each week. Everything has a use
Save Excess Ingredients
Are you in the habit of throwing away excess ingredients? Do not. These can be transformed into flavour bombs that will enhance the flavour of your other meals. Some of the things that you should not throw away include meatloaf gravy, chicken fat skimmed from the soup, bacon grease, and marinade. These can be converted into delicious mixtures that can be reused as a breading or as a sauce. Instead of mixing new ingredients to make these, you can use what you already have and love.
Do not throw away that oil
You have heard once too often from fitness buffs that reusing oil is absolutely taboo. If you are going to follow this logic, you can expect to consume in a week several drums of oil for deep frying.SeriousEats.com states that there is actually no hard and fast rule when it comes to reusing oil and used oil. Of course, this does not mean that you deep fry the food you serve in oil that has been used since last year. There is a certain definite number of times you can reuse cooking oil but it would certainly help if you use oil filtration systems.
What are these filtration systems?
These are special kitchen devices that filter out oil breakdown products and sediment, as well as making fried food taste even better. It can even filter tiny particles and carbon left from previous deep frying activities. This cleans your used oil, making them look brand new, which effectively cuts your cooking oil purchases by almost in half. Using this device is a great way to minimise your oil expenses.
There are many other ways of trimming down your restaurant’s kitchen expenses. Many restaurants have already implemented most of these cost-saving measures and owners find out they really were able to cut down on their kitchen expenses.