Você está liderando uma equipe culinária. Como você pode promover a responsabilidade para reduzir o desperdício de alimentos?
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Track your inventory:Employ a system to record usage and waste. This increases awareness among staff about their impact, encouraging more mindful practices.### *Set specific goals:Establish clear, measurable waste reduction targets. Celebrate achievements to keep the team motivated and aligned with the objectives.
Você está liderando uma equipe culinária. Como você pode promover a responsabilidade para reduzir o desperdício de alimentos?
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Track your inventory:Employ a system to record usage and waste. This increases awareness among staff about their impact, encouraging more mindful practices.### *Set specific goals:Establish clear, measurable waste reduction targets. Celebrate achievements to keep the team motivated and aligned with the objectives.
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Let the team understand that when they are excessive in their production of food and the food does not end up on the guests' tables, they are throwing their own salary and potentially career paths away. When they cannot do it, they will not be able as a leader, teach their future colleagues and team.
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Unfortunately the numbers don’t lie ! In third world countries it’s a logistics and processing problem getting the food to market!! If we could solve the issues in the USA and update the supply chain in third world countries that would mean the end of hunger and famine globally!!
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Adjust your menu down to feature more made to order items. Increase frequency of small targeted orders to reduce time on the shelf. Add pre order options to allow you to plan your prep around incoming orders.
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Sometimes, I genuinely wonder if management decisions to implement sustainability and waste are followed through. I have noticed this with vegetable oil and waste vegetable oil. Filtering, oil temperatures, scientific oil change methods, and fryer cleaning are a few areas that must be improved. One can only imagine how much the cost to produce soy and canola oil, oil change frequency, and the use of trucks to pick up waste vegetable oil. The numbers must be staggering. The process must start from the top.
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I have been working with deep-frying equipment for most of my life. We notice waste from used cooking oil, plastic, jugs, cardboard boxes, as well as electric or gas power. Our product doubles oil life so the used oil, plastic and cardboard waste are cut dramatically. A few simple tips that save power is a daily oil temp test. This is rarely performed. Many deep-fryer thermostats are inaccurate. Restaurants can cook at higher temperatures that burn the outside and leave the inside raw. Always lower fryer temps during off hours. Filtering daily will give extra life to your oil while providing a better tasting fried product. One extra day will save hundreds of pounds of waste vegetable oil annually. The resources to mfg oil are staggering.
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