Are You Committing The Sin Of Waste In Your Restaurant?

Have you noticed how much milk you have been throwing out recently since the kids have gone back to school and far fewer milkshakes are being ordered?

Of course each time you pour yet another carton of milk down the sink you make a mental note to order less milk next time, but with one thing or the other going on in the restaurant at the same time, before you realise it you’re ordering more milk and pouring more milk (or should that be hard-earned cash) down the drain again.

The sin of waste can cost your restaurant real money and it is often in ways you can physically see, as you are throwing out the wasted food and drink, it is like throwing out the wasted money – well for the time it takes, you may as well open your window and just throw out bags of money to save the time of ordering the milk and pouring it away!

If you don’t complete careful stocktakes in your restaurant you could find yourself missing upcoming expiry dates on foods, and if you had of noticed them sooner you could have worked the ingredients into a daily special meal or put the product on special offer?

Like the milk situation, you could find yourself ordering more food than is ever possible to use up and you’re using up valuable storage space while trying to find different ways to quickly use up the food product or ingredient before it goes out of date.

You may also not notice that a newer chef to your team is over-proportioning ingredients or meals which is making the customer happy for now, but means your profit margin is smaller – and when a chef that has been with you longer, gives the customer the standard portion size the customer will be upset as it was larger last time.

By running a complete and thorough stocktake in your restaurant you are reducing the risk of wastage and you are able to see if and where products are being over-portioned. By ordering too much stock you are literally wasting your hard earned cash.

Pouring away a carton of milk here and there every so often will not make a huge impact on the profits of your restaurant, but when it is one or two cartons of milk everyday it will soon add up and can seriously affect your restaurant and earnings.

Here at Sterling Stock Auditors we feel that large-scale waste doesn’t have to happen on our watch; we can complete your stocktake for you or offer a consultancy service to help you see where you can increase sales and profit for your restaurant.