Prepare to Please
- Provide a range of portion sizes on the menu so guests can match their order to their appetite.
- Cook dishes only on demand, or use past orders to forecast proper amounts.
- Let guests choose their own sauces and side dishes so they won’t leave foods they dislike on the plate.
- Train and mentor staff to avoid recipe and cooking mistakes and to follow serving size guidelines.
Getting More From Less
Spent Cooking Oil
- Partner with a vendor who can equip your kitchen to trap spent grease and cooking oil, schedule pickups, and haul it away to repurpose it as biofuel or a supplement for animal feed.
Fruits, Vegetables and Herbs
- Use only edible garnishes.
- Add shredded trimmings and peels to stuffing, meatless burgers, or breads.
- Chop stems, cores, and extras for slaws or quick pickles.
- Use blemished pieces in salads or mashes.
- Tie onion skins and peelings into cheesecloth and cook in broth to add color.
- Mince or purée to flavor butter.
- Purée starches to create a thickener.
- Cook extra or overripe fruit in jam, sauces, pies, or cobblers.
- Juice produce for smoothies or make syrups and infusions.
Protein And Cheese
- Cut up trim scraps for salad, quiche, or soups.
- Boil poultry carcasses with leftover vegetables to make stock that you can freeze.
- Roast bones and cook with tomato paste, aromatics, and herbs to make fond de sauce.
- Add cheese scraps and rind to flavor broth with umami.
- Add sugar to extra coffee grounds and use as a rub for meat.
- Use extra dairy products in chowder or pudding.
- Freeze juice or coffee for flavored ice cubes that won’t water down drinks