Lesson 4: Chapter 2: Know your menu
While every establishment differs in terms of brand, style and service, etc., the menu will provide opportunities to cut down on waste.
Things to consider
Menu planning
Design the menu so that fresh and perishable ingredients can be used in a variety of different meals. This reduces the range of ingredients needed and the risk of ingredients going unused.
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. Customers will know they can enjoy the same delicious food every time.
Just desserts
Choose to prepare and serve some desserts that keep for several days rather than mainly creamy desserts with shorter shelf-life.
Be clear
The menu should be very clear on what is included in a meal. Always include the sides and any sizeable garnishes in the description.
Avoid inedible garnishes
Avoid inedible or rarely eaten garnishes that end up as waste. Using decorative plates and clever plating reduces the need for these garnishes while maintaining an attractive appearance.
Include flexibility
The specials menu is an excellent way to use up surplus ingredients while adding variety to the everyday offerings.
Save portions
Serving side portions of vegetables to large tables or functions mean that customers can take as much or as little as they want. However, very often these portions are too big or too numerous. Pay attention to how much veg is typically coming back from side dishes. Perhaps serve less at the beginning and offer more.
Communication
Ensure that customers have the opportunity to learn more about the menu from the waiting staff and that servers know exactly what each menu item contains.
