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CApsulE. Food Waste M anagement in Restaurants. do you know?. 60% of the food thrown in the trash is d ue to calculation errors. A guest leaves approximately 17% of his/her plate without consuming. Food waste. - PowerPoint PPT Presentation
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Food Waste Management in Restaurants
CAPSULE
DO YOU KNOW?
60% of the food thrown in the trash is due to calculation errors.
4 to 10% of the food purchased gets wasted before it reaches the
guest.A guest leaves approximately 17% of his/her plate without consuming
Food waste in restaurants: it is the loss of products used in the making of food dishes.
Only products that are directed or planned for human consumption are considered “food waste”, thus excluding those which are not edible (for example: pottery, plastics, etc.)
FOOD WASTE
Source: Global food losses and food waste, FAO 2011
FOOD WASTE ELEMENTS
Food Wast
e
Damaged
Products
Natural Losses
Waste
…FOOD WASTE AFFECTS US ALL!!!
HOW DOES THIS TRANSLATE TO YOUR KITCHEN?
By not being concious of our food waste, we are actually working inefficiently.
In a nutshell:
What ends up in the trash= Wasted money
(Without including the negative effects on the environment!)
WHAT CAN WE DO TO CONTROL FOOD
WASTE DURING THE PRODUCTION
PROCESS?
Before
During
After
BEFORE
DURINGAFTER
BEFORE
T F
1. When buying the weekly inputs we always have to keep in mind “it is better to have more than less”.
2. Refrigerated products can stay open and without labels because we all know which products we use.
3. Keeping food in adequate temperatures makes it possible to keep them fresh for a longer period of time.
4. It is ok to clean and give maintenance to the refrigerators only once a year.
5. In the refrigeration and storage the rule “first in, first out” always has to be applied.
Are the following statements ways to reduce the food waste before starting to
produce fi nal meals?
DURINGAre the following statements ways to
reduce the food waste during the production of fi nal meals?
Yes No
1. Keeping the door open of the refrigerator gives me a better access to the products I need.
2. As long as the products that I am using are fresh, it doesn’t matter what the labels say.
3. Use products that are close to their expiry date.
4. In all kinds of dishes, large food portions is a guarantee for more clients.
5. Having a system to sort out waste, simplifies the measurement of food waste.
6. Keeping the working area clean is a OSH measure and has no direct relationship with food waste reduction.
AFTER
Yes No
1. When taking an order give the client the option to ask for smaller portions.
2. Registering the less consumed dishes does not contribute to the reduction of food waste.
3. At the end of the day throw out the used oil in the sewage.
4. To sort out and weight the food waste from dishes.
5. To include different options of side dishes on the menu helps the reduction of food waste.
Are the following statements ways to reduce the food waste after the production of the fi nal meals?
THE RESULTS WE ARE LOOKING FOR…
Costs
Income
+Margin of profit
+ Working conditions
HOW DO WE GET THERE?
Quantity of food wasted during the three stages: before, during and after food production.
Number of dishes made per day.
Frequency: daily measuring.
WITH THE HELP OF INDICATORS!
1. Indicator to measure: Waste
Waste (g)# of dishes
Objective: To reduce costs
Total income through sales for a day.
Quantity of clients per day.
Frequency: daily measuring.
WE WILL ALSO MEASURE..
2. Indicator: average bill
Sales ($)# of clients
Objective: to increase sales
1. DEFINE ANCHOR POINTS
2. DIVIDE TASKS
*To define effectivity points to Food Waste indicator, it must divides the weight of
food waste (g) between 100 dishes. But, in the daiy measuring it might divides
between the number of dishes the restaurant sold
and multiply by 100.
FORMS
Date__________________
ProductsQuantity Price
Kg Pieces Kg Pieces
TOTAL $- $- $-
First Stock:
FORM‘BEFORE’
FORM‘DURING’
Month: __________________
Date Quantity Products Price
TOTAL $-
List of inputs
Date: _____________________
ProductsQuantity
Kg Pieces
List of outputs used per day
FORM ‘AFTER’
SUMMARIZED MONTHLY
FORM
List of daily food waste
Final Stock
Month: _________________ Week: ___________________
Day kg # of dishes
g/dishes Comments
Monday Tuesday Wednesday Thursday Friday Saturday Sunday
TOTAL
Month: ____________________
Products First Stock Inputs Outputs Final Stock
FORM AVERAGE
BILL
Average Bill
Week: _________________ Month: _________________
Day Sales $ # Clients Average BillMonday Tuesday Wednesday Thursday Friday Saturday Sunday TOTAL $- 0 $-
EXAMPLE
I-SIMAPRO: Points of effectivity06/dec/13 – 31/dec/13
Register of measurements i-SIMAPRO
I-SIMAPRO: Food waste restaurant
I-SIMAPRO: Points of effectivity06/dec/13 – 31/dec/13
Register of measurements i-SIMAPRO
I-SIMAPRO: Average Bill