Food Waste Focus

When an operator starts monitoring food waste on the different stations, they often find that the salad bar has more waste than expected.
Two good questions to ask are: What is the least popular item on your salad bar?  What’s the most popular?
Least Popular: What doesn’t sell?  Why?  The change of seasons is often the catalyst.  [...]

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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:
 Avoiding Pastry Waste:

Who’s placing the order? Put ordering in the hands of the front-line manager or Chef. Some facilities put the ordering in the hands of purchasing [...]

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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:
 Avoiding Casserole Waste:

Review popularity on a regular basis, adjust par levels and adjust cycle menus.  If your tracking shows that waste is high on a certain type, consider making a [...]

Hey everyone:
These are two great articles from “Food Management” magazine, April 2009.  Andrew recently blogged about these, but here are the links to the full articles.
Green Space: Scaling Back Overproduction: http://food-management.com/segments/healthcare/scaling-back-overproduction-0409/
Strategic Thinking: Always Evaluate the Cost of Doing Nothing:  http://food-management.com/business_topics/equipment/always-evaluate-cost-0409/

We’re all familiar with the tradeoffs between time, cost and quality/scope.  If we want something done well and fast, we have to pay more.   If we want it fast and cheap, we have to compromise on quality or scope.  If we want it done well and cheap, we may have to wait a long time.�
The [...]