Good stock control = Less wastage = Good GP = Good Business and good for the environment.
Good stock management is a vital ingredient to running a successful business.
At the start of your working day, check your fridges & storage to establish which foods are going out of date that day. Don’t leave this task until the end of the day.
Make the decision – will these foods be used on your normal menu that day? If not, act immediately to ensure the food is not wasted.
- Freeze the food (unless it has already been frozen). Place the food in a freezer proof plastic container or bag. Clingfilm is not ideal to use for wrapping foods as it weathers badly in the freezer, causing freezer burn on the food. Remember to place a date label on the food specifying the product description, date of freezing and use by date. Ideally use within 1 month to keep items at their best and to keep good stock rotation.
- If it has been frozen previously, cook it and cool it to give it another 2 to 3 days (including cooking day). Cool within the recommended 90 minute time frame.
- Cook it as a different dish and promote it as “Special Dish of the Day”.
Never re-date food in your storage!
Remember, the total cost of waste food is not the cost price of the food, but the selling price PLUS the negative environmental impact.
Did you know that one third of the world’s food is wasted!
Food waste in Europe alone could feed 200 million hungry people.
This food waste generates 3.3 billion tons of carbon dioxide, which accelerates global climate change.