Some restaurant owners need to save money whenever and wherever possible. These are restaurants with tight budget. But every restaurant has to reduce food spoilage, it can even help to economize. Try to follow some simple steps to keep food spoilage in your restaurant kitchen to a minimum.
Avoiding Over-Buying Fresh Produce
Your sales rep may try to get you to buy several cases of lettuce or tomatoes because they are on sale. But if you won't use more than one case in a week, then you run the risk of food spoilage. And that equals dollars lost. Buy sales and specials of produce you can definitely sell within a week.
Keeping Everything Labeled and Organized
You have to keep product in coolers and freezers as well as in your dry storage. Be sure, this will ensure food safety and help you use older food first (FIFO) before they spoil.
Inspecting All Food Orders
Often cases of fresh produce will arrive at your restaurant DOA. This means that they are either spoiled or well on their way. You have to send back cases and speak with your sales rep. But if this happens repeatedly, then you should change the supplier.
Keeping Beer and Wine at Constant Temperatures
Beer and wine are perishable. Fluctuating temperatures can cause beer to have a "skunked" taste and makes wine bitter. Make sure your storage area is dry and beer and wine are set at a constant temperature.
It is almost impossible to get rid of food spoilage but it is possible to reduce it. All you can do is to minimize it by staying organized and only buying what you need. Don't get overzealous about tossing questionable foods. However, a little spoilage is better than risking your customer's health.