Read our tips to help you run a cost-effective kitchen.
Utilise All Ingredients
Before you throw any food items away, double check that they cannot be used for anything else. For example, if you’re peeling potatoes, consider what meals or snacks you could create using the leftover peels – home-style crisps or to blend into a soup?
Taken from Preston Walker’s Top Tips for Reducing Waste in a Care Kitchen
Make Your Menu Work Harder
Make sure that the menu items you’re choosing are hard-working and flexible, this will save in kitchen complexity and mean you’re getting the most out of each ingredient you purchase. Use dish components from menus to create snacks or treats for in-between meals – menu items can be incorporated into different snacks throughout the week.
Taken from Preston Walker’s Top Tips for Reducing Waste in a Care Kitchen
Practice Portion Control
Portion control plays a significant role in budget management. Work closely with kitchen staff to ensure that serving sizes are appropriate for the residents’ needs. Over-serving not only increases food costs but also leads to waste. Training staff to serve consistent portions can help minimize these issues. Additionally, involving dietitians or nutritionists in the portion planning process can ensure that meals meet residents' nutritional needs without excess.
Inventory Management
Conducting regular inventory checks ensures that the kitchen is stocked with necessary items, reducing the need for last-minute, often more expensive, purchases. Using inventory management software can streamline this process, providing real-time data that helps chefs make informed decisions about purchasing and usage.
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