Plate leftovers

No matter how well your kitchen performs, customers can still waste food. However, clear communication on the menu, at the buffet and by service staff can make a big difference. Communication is key.

 

• The menu should be very clear on what is included in a meal. Always include the sides and any sizeable garnishes in the description. Highlight allergens in menus or on buffets.

 

• Apply good portion control by working out optimum portion sizes and keeping to them.

 

• Make the choice of side dishes more flexible not to risk leftovers of sides.

 

• Consider offering different portion sizes to suit different appetites: lighter eaters and children. Offer half portions or starter portions on suitable dishes and be clear that you offer this. Half portions improve customer experience and leave more room for dessert.

 

• If the serving situation allows, offer seconds rather than the first large portion. Customers will be impressed with your generosity, and you will save in the long run.

 

• Develop attractive guest communication instruments to inform them about your food waste reduction efforts. The Futouris Manual “Sustainable Food Tools – Ways to Communicate with Guests” serves as inspiration and template.

 

• Provide interfaces between chefs and customers to maintain communication and find out exactly what customers want.

 

• Sauce is a major contributor to plate waste across many food businesses. Sauce boats or ramekins are very often oversized and lead to large amounts of uneaten sauce.

 

• If you serve bread before a meal, ask customers whether or not they would like it first. If possible, minimise the quantity of bread provided prior to the meal. Filling up on bread can lead to food waste from the main meal and can reduce the likelihood of customers opting for dessert.

 

• Leftover milk in jugs is a type of waste that really adds up. Having a self-service station will minimize it. Otherwise, keep jugs as small as possible.

 

• If you serve buffet-style meals:
  • Label the ingredients of dishes to avoid extensive tasting. Guests can take only what they like. Especially highlight allergens.
  • Offer as much show or front cooking as possible. This allows you to prepare fresh, correctly portioned dishes in front of the guests.
  • Use smaller plates and smaller serving spoons.
  • Divide meat and fish into 50 gram portions to “allow” customers to take a small portion.

 

• Offering leftover boxes or “doggy bags” reduces plate waste and has been shown to increase customer satisfaction.

 

• Take picture protocols of the leftovers and adapt menus so that items that customers often leave are reduced or made optional.