Getting Your Math Right Helps Reduce Waste
When it comes to volume foodservice operations, chefs and managers often have to do a lot of math. They need to scale recipes up and down, convert weights to volumes, and calculate yields (as-purchased to edible-portions).
They need to get the calculations right or risk a culinary disaster due to over/under production, over/under purchasing or quality problems.
Bryan Bowers, the production manager with ARAMARK at Bayhealth Kent General Hospital in Dover, Delaware recently recommened the following site for unit-of-measure conversions: check it out and see how a simple, free web resource like this can help you improve your accuracy versus hand-held calculations.
Another important resource is the Book of Yields. This incredibly handy reference book includes information on most weight-to-volume conversions and other factors effecting yields. You can find it online.
Get the Book of Yields and a good web conversion tool and you will be on your way to greater accuracy. Or better yet: invest in an automated food production system PLUS a food waste tracking system from LeanPath.
Getting your math right with recipe scaling, purchasing, and yield calculations will really help you avoid food waste!
