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How to Cut Down on Food Waste in a Commercial Kitchen

commercial kitchen

As the manager or owner of a restaurant, you have a lot to keep track of: You need to ensure food quality is excellent, you must provide exceptional customer service, and you must keep your costs down. Balancing these three goals can seem impossible but the important thing is to take it one day at a time.

One of the easiest ways to save money is to buy quality equipment at factory direct prices, which is exactly what Hoodmart allows you to do. However, we know that saving big on commercial kitchen ventilation systems and other big ticket items is important once in a while, but the day-to-day operations are what can make and break your business. That’s why we’re here to offer some simple tips to keep food waste down.

Be smart about specials

Your restaurant should run specials constantly and these specials should incorporate foods you have an excess of. This allows you the opportunity to both keep your clients excited about a changing menu and also use up food that would otherwise go to waste.

Invest in personnel who will save you money

You can hire a cook with little to no experience who will work for minimum wage, or you can pay a few dollars more an hour and get a cook who’s highly experienced and talented. This makes a huge difference not just in day to day cooking, but in the amount of food wasted. Take this example: If you ask both cooks to break down a pork tenderloin into 4 ounce chops, who do you think is going to be able to do so with less waste?

Organization is your friend

It’s too often the case that restaurants end up ordering food they don’t need because the food they have is not where they can find it. Busy restaurants are chaotic by nature but that doesn’t mean that you can’t keep food storage areas organized. If you’re able to quickly grab exactly what you need, then you’ll have a much lower chance of ordering more than you need.

Be wise about ordering

Of course, one of the biggest causes of food waste is ordering more than you need. It can be difficult to anticipate demand and sometimes your restaurant will be slower than expected. However, if you’re regularly left with way too much of a few ingredients then you should take a look at your ordering process to see where the issue is.

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