Properly Tracking Food Waste

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QUESTION From: Alex in TX

“I'm a manager of a $4 million a year restaurant that runs 24/7. Do you have any tips on how to track their back of house food waste?”

HH ANSWER:

The short answer is “Daily”.

The longer answer is “At every station, at the end of every shift and recorded in both a hard log and an electronic log”

Be sure to account for everything that goes on a plate and look everywhere you might experience loss / waste in order to accurately track that waste and have it properly accounted for in your food cost.

My Top 12 areas to manage / ways to ensure your food waste is both accurate and limited:

-Ensure EVERY menu item is costed out properly / regularly (especially as prices and/or platings change)

-Track ext Pricing & Shop Competing Vendors

-Waste Sheets at every station

-Yield Sheets / Usable Product Calc. at every station

-Recipe & Prep Cards are being at every station

-Random Prep & Line Checks

-Daily ReFire / Comp / Void Audits

-Daily Inventory & Walk-In Checks (make sure food labeled and FIFO’d properly)

-Ladles, Cups & Scales being used for Portion Control

-Checking In Orders Correctly (not just physical against invoice but invoice against order & checking dates)

-Using Sales History to accurately project PMIX / Not over-prep

-Random Dumpster Checks

Josh Sapienza

HospitalityHelpline.com