Silverware Saving Technology?

Screen Shot 2018-06-27 at 7.23.16 AM.png

QUESTION From D.Cutler in NY:

"I need some advice on how to handle what is becoming a ridiculous amount of dish and silverware loss. I just found almost a dozen sets of silverware in the trash tonight and I am down 3 doz plates (half missing half badly chipped).

I can’t afford to keep replacing. What systems or technology do you use and what do you do?  I had someone tell me they charge whomever broke the plate... but what if you don’t know who broke it. I’m getting frustrated....money is tight and I don’t have $$$ to keep buying this [stuff].

I've heard of these trash can magnets and scanners but have read mixed reviews. Any thoughts? What other tools are out there?"

 

HH ANSWER:

First, let me say that it may not be lawful to charge employees for your loss (check with a reputable attorney in your area) and it’s certainly never equitable (unless you are sharing loss/risk and your profits equally with your staff).

You could buy a trash can magnet and not get to the root of the problem.
(something like this https://www.webstaurantstore.com/san-jamar-ka3244-katchall-flatware-retriever-for-32-and-44-gallon-trash-cans-red/5113244.html )


You could use a clear deep lexan as a pre-fill trash receptacle and clear trash bags or even invest in clear trash cans to help spot the problem sooner.
(Like this: https://banksupplies.com/525-03020?origin=google-shopping&CAWELAID=120342890000001384&CAGPSPN=pla&CAAGID=14155201582&CATCI=pla-61865531738&gclid=CjwKCAjw68zZBRAnEiwACw0eYZzpDkeNslwgYH7HF15Q7Dn7MTkbW6ODcuiw1Iyf704QLxiz65daMhoC8G8QAvD_BwE )

but...to my knowledge there is no quick-fix or groundbreaking technology that that will fix your problem as much as a little re-direction and/or re-focus will.

If getting to the root of the problem, developing a culture of awareness and building fiscal responsibility among your teams is the goal... have your management get more a little more engaged in the following ways:

1. Watch how tables are being bussed

2. Watch how bus tubs are being emptied

3. Organize your dish drop area

4. Inform your bussers, dish team & servers of costs, importance, breakage/loss and impact

5. Train & then re-train your bussers, dish team & servers on clearing, bussing, dropping and stocking procedure. 

6. Monitor trash cans and hurried clears (especially when it’s busy - I know this takes management off the floor so if you find it’s a strain - you may not have enough management in your restaurant) 

7. Monitor the broken dish bin for % of hard to clean dishes / crocks, etc...

8. Audit trash bags at the end of each shift (that’s always an unpleasant yet memorable exercise)

9. Buy quality chip resistant plates

10. Buy quality cutlery

Follow these steps and I personally guarantee your loss and breakage will decrease.