As a chef I have had actual nightmares about running out of food. The kind of nightmares that wake you up in a sweat, with your heart beating out of your chest. The panic, the fear, the thought of facing angry customers because you are out of a menu favorite. Yep, the fear is real for chefs. With the relatively new voice of the consumer via social media—Yelp, Instagram, Facebook, blogs etc.—the chef and the restaurant are under constant scrutiny. And for many chefs, the backlash that can come from the public for an item being out on a...
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As a follow-up to our recent webinar, “3 of the Biggest Waste Culprits in the Your Kitchen,” we’ve compiled some questions that we didn’t have time to answer. Since many of our blog readers are likely facing similar issues, we wanted to share Chef Robb’s answers with all of you here! If you have any comments or additional questions, we encourage you to post them in the comments below. Questions from our attendees:
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Reducing food waste in a professional kitchen is an ongoing battle. Some solutions are easier to see and implement than others. There are quick fixes that can show an immediate reduction in the amount of food waste, like smaller portions, small batch cooking, cooking to order. Some solutions take time to implement and results come slower, but the outcomes are long-term and impactful. Smart “menuing,” proper forecasting, strong inventory and purchasing practices will make the most impact in the long run. One of the biggest waste culpri...
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