Hints and Tips: Eggs
LeanPath coaches speak with clients on a regular basis. Often we learn new information that can help others reduce waste and we like to share those Hints and Tips with you. Eggs are an item we often see high on our clients initial reports. Eggs are an item often mass produced in the morning and if focused on by the team they can quickly cut down on breakfast pre-consumer waste.
Eggs Tips:
- How much do you really need?–Often eggs are one of the breakfast items that sites make multiple pans of to get out of the way so they can focus on lunch. Track the amount of eggs left over and cut back pars to match your data. Make enough to get you through the morning rush but then batch cook the eggs to order (or in smaller batches) in the final portion of the breakfast period. Cuts back on waste and gives those last customers a fresher product.
- Hold the garnishment–Hold back on layering on the cheese and veggies until the product is ready to be put on the line. By doing this you not only get a better looking product but save on wasting items such as cheese that may ultimately will be thrown out. Sprinkle it on, a quick hit in the oven and the product is ready to go.
- Focus on re-use opportunities–Just because breakfast is over doesn’t mean that the eggs are done. If you have leftover eggs never put out (and held safely) sites have incorporate these into pre-made breakfast burritos they sell in the period between breakfast and lunch or added them into dishes such as fried rice for the lunch period.
