Keeping Track of Discarded Food with Food Waste Pads

Wasting food is unavoidable when you are running a restaurant. You can definitely think of ways to reduce how much food your restaurant wastes, but putting every ounce of food to good use just isn’t possible. Food commonly goes uneaten, sometimes your staff will prepare too much, foods like fruit can spoil rather quickly, and there is even the occasional mishap where meat gets burnt to a crisp and cannot be served.

As a matter of fact, 4 of every 10 food items in Australian restaurants go to waste. Even scarier is that in American restaurants, that number is doubled to eight!

It’s important to waste as little food as possible, as wasting a lot of it can be detrimental to your business. To know exactly how much food, you are wasting each week, buy a notepad that you can use as a record of all the food that you waste. You can purchase these pads where you can also buy restaurant docket books.

How A Waste Log Benefits Restaurant Owners

By having your own waste log, you can know exactly how much food you are wasting and can better understand what you would have to do to reduce it. Waste logs can be managed by you or an employee of yours and it has many pages to last you several years.

Keep Sneaky Employees on Their Toes

A waste log is important for every restaurant to have, as you aren’t able to see everything that goes on. Employees always have a habit of discarding food, wasted or not, without telling their manager. If they are not disposing of food that is dropped on the floor immediately, they are sure to slip it into their pockets to eat at home later. Knowing that you have a waste log and want to keep a record of food that’s wasted, this could all change.

Realize When You’re Ordering Too Much Food

But that’s not the only reason to have a restaurant waste log. Writing what food is being wasted and keeping track of it all can help you find a serious problem quickly. For example, if you are constantly noticing that you’re commonly wasting mushrooms, it may be a sign that you or your employee is ordering too many. Ordering fewer mushrooms next time should lead to wasting less food.

Keep Track of Meals That Are Sent Back

And of course, there is always the amateur chef that is still learning on the job. With him or her in the kitchen, you are bound to have a full entree sent back here or there, and this meal needs to be disposed of and made once more. You would need to record all the ingredients that was used to make the meal onto your waste log.

Here is a list of food and meals that you would have to keep track of on your waste log once discarded.

  • Food that was prepared that day that cannot be used the next day.
  • Food that spilled or was dropped.
  • Food that was burnt, overcooked, or just didn’t come out right.
  • Food used to train staff, since this isn’t food that you’re making money with.
  • Food samples; see previous point.
  • Leftover food from banquets or events.

When you are looking to order new docket books, also consider buying waste logs so that you have concrete records of food that isn’t being eaten by your customers. They can help you keep track of food you’re wasting and how often whole entrees get sent back, and let employees know to be transparent with any discarded food on their end.