Optimise the menu

Optimise your menu planning and keep in mind that more choices mean more waste.

• Develop a menu with the goal of reducing waste and packaging.

• Plan your menu based on reservation forecasts. Consider the number of guests, demographic characteristics (age, nationality), and dining preferences of such guest groups in the past.

• Standardise recipes: In large kitchens, recipes should be standardised for all staff. This reduces the risk of error and maintains standard procedures which are easier to follow. Use a computer-based system for recipe management.

• Keep the range of ingredients down by cross utilising the same ingredients in different preparations so that more of each ingredient is used, leading to greater stock turnover.

• Use perishable ingredients in more than one dish so they are consumed more quickly.

• Use perishable ingredients in more than one dish so they are consumed more quickly.

• Maximize the use of ingredients, for example, by using a whole bunch of basil for pesto rather than just the leaves or using leftovers in sauces, soups, jams, etc.

• Offer your guests the right amount of choices. The more items on the buffet or menu, the greater the number of ingredients and the higher the potential for waste.

• Use low waste ingredients. Indicate these ingredients with menu icons. See sample icons and ingredient rankings in the Hotel Kitchen “Produce yield ranking tool”.