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CONDUCT A FOOD WASTE AUDIT:

FRONT-OF-HOUSE:
Keep a traffic log system. Record how many people visited your deli and what the weather was like. This will identify trends and help you with food ordering in the future.

BACK-OF-HOUSE:
Keep a food log system. Record what’s been thrown out, why it’s being thrown out and how much is wasted.

Once the food audit shows what is being wasted and why, you can think of ways to improve:

FRONT-OF-HOUSE
 

TRACK THE POPULARITY OF MEALS

If certain meals are unpopular, you might want to consider removing them from your offering.

MANAGE DISPOSABLES

Consider setting up customer incentives, where customers are rewarded for bringing their own to-go mugs or Tupperware.

SET UP YOUR DISPLAYS

Don’t overload your displays. Keep in contact with back-of-house to let them know what needs to be replenished and what doesn’t. Present the food attractively to keep people buying.

BACK-OF-HOUSE

Judge Your Food Inventory
Some items may sit in storage for too long, so make sure you’re not ordering too much.

Maximise Shelf Life
Store your perishables properly so they don’t go bad.

Find Ways to Repurpose Ingredients
Turn day-old bread into croutons, use leftover chicken for exciting sandwiches and salads.

Train Staff
Correct knife skills and food preparation techniques will reduce waste.

Keep Stock Organised
Use the First In First Out method of food storage.

Order Staff Meals
Make staff meals from leftover ingredients to reduce wastage and increase morale.