Running a food business is tough enough without literally tossing your profits in the bin. Food waste and over-ordering are the top the silent killers of your bottom line. We’ve all been there – that sigh when you see a whole tray of something past its prime in the walk-in. But it doesn’t have to be that way. Here are three no-nonsense strategies to cut down on waste and fatten up your food business profits.
1. Get Real with Your Inventory (No More Guesswork!)
Think of your ingredients like cash sitting on your shelves. If cash had a shelf life would you just let cash pile up and maybe go bad? Same goes for your food. Getting real control on your inventory might seem overwhelming at first, but after some research and building good habits, you’ll see immediate results.
- Know Your Numbers: Seriously, dig into your sales data. What flies off the shelves? What consistently lingers? Use this info against your actuals to dial in your par stocks and figure out what you actually need. No more “just in case” ordering that ends up in the compost.
- First In, First Out (FIFO): It sounds like common sense, but staff not following FIFO is a problem at many food businesses businesses. And before you go blaming the staff, remember, its on the operator to make a foolproof system to prevent this. Train your team to label your deliveries clearly with dates, make signage, training procedures and build accountability. A good process for FIFO doesn’t just get built once and forgotten, its part of the culture built into high performing kitchens.
- Spot Checks are Your Secret Weapon: Don’t just trust the numbers on a screen. Regularly walk your fridge, freezer, and dry storage personally. See what’s actually there and spot check your actuals. You’ll catch potential problems (and maybe even some forgotten treasures) before they become waste.
- Order Smarter, Not Harder: Once you know your flow, you can fine-tune your ordering. Maybe you don’t need that massive delivery every Monday. Smaller, more frequent orders can mean fresher ingredients and less chance of spoilage. Set a goal with your team to reduce wastage by a certain % within a month and challenge everyone to reach it.
Operator Tip: We’ve seen it time and time again – operators who get serious about inventory see a noticeable drop in their food costs within weeks. It’s low-hanging fruit, folks!
2. Plan Your Prep Like a Pro
Ever prepped a mountain of something only to have half of it go unused? We’ve all been there. Smart production planning is about being strategic, not just going through the motions:
- Data is your friend: We all want to think our food business is going to be slammed every day its open. The reality is every business has busier and slower times and analyzing data from your POS can help you pinpoint this. If you’re prepping set amounts based that aren’t dynamic, consider adjusting your prep schedule based on demands. It may take some tinkering to get right, but 86’ing a dish here and there while you dial it in is better than shrinking dozens of pounds of waste food every week.
- Portion Control is Your Friend (and Your Customer’s Too!): Consistent portions mean less food waste on the plate and happier customers who know what to expect with every visit. Invest in the right tools and train your team properly, you’d be surprised how fast this can creep up on your costs and how much deviation there can be between individual staff members.
- Recipe Review Time: Take a good hard look at your recipes and how they are built. Are there steps that lead to unnecessary waste? Can you adjust batch sizes to better match your typical demand? Are you properly calculating trim loss, cook yield loss in your costing and pricing strategy?
Operator Tip: Talk to your kitchen crew! They’re on the front lines and often have the best ideas for minimizing waste in the prep process.
3. Storage Ninjas: Keep Your Food Fresher, Longer
You’ve got good inventory and you’re prepping smart. Now, let’s talk about keeping that food in prime condition:
- Temperature is King: Make sure your fridges and freezers are at the right temps. Too warm, and things go south fast. Too cold, and you might be freezing things you shouldn’t. Invest in good thermometers and check them regularly. A few degree variation from proper cooler temps can take as much as 24-48 hours off your shelf life, or worse, risk foodborne illness.
- Label Everything Like It’s Precious: Seriously, clear labels with dates are non-negotiable on every prepped item. It makes FIFO a breeze and helps everyone know what’s what in the chaos of a busy kitchen.
- Storage – Get the good ones: Invest in proper air tight storange containers, like Cambro containers or “delis” with tight fitting lids. Prevent loosely wrapped, improperly stored prep at all times.
Operator Tip: Don’t underestimate the power of proper storage. A little effort here can save you a ton of waste (and headaches) down the line.
Tired of watching perfectly good food (and your hard-earned cash) go to waste? UpMeals OS gives you the tools to easily manage your inventory, plan your production efficiently, and keep track of your recipes – all in one spot. See how it can help you cut waste and boost your profits with a free trial: https://www.upmeals.io/
