Management

Waste
Jaime Chavez
Concept:
Restaurant Waste
• It is the loss of the products used in
production.
• Supply Losses: damaged during
transportation.
• Storage Waste: rotten vegetables,
expired cans, etc.
• Production Losses: peels, seeds,
roots, stems, fat, trimmings, loss
due to cooking.
 Before preparation: refers to the acquisition
and storage of products (before reaching the
hands of the cooks)

Phases of During food preparation: when the cook is

waste preparing food, it is mainly peels, seeds,
bones, animal fat, etc.
manageme
nt. After food preparation: refers to the quality
and portions of the finished product, as well
as whether the waiters' communication with
customers is adequate.
TO
Places WAREHOUSE
FOOD AND DRINKS:
KITCHEN:
CAMERAS
PREPARATION OF
FOOD:

where COLD

produce the
losses
CONSERVATION OF BUFFET:
FOOD IN
INTERMEDIATE
PROCESS:
 Food and Beverage Warehouse
1. Control points: reception, criteria for acceptance or rejection of
products.
2. Organize products by expiration dates
3. Respect the hierarchy in storage
4. Maintain refrigeration and freezing equipment in optimal
conditions
5. Provide slow-moving products with cooking.
6. Maintain the minimum to avoid stock outages
7. Keep the warehouse free of harmful fauna
 Kitchen: cold rooms
• Reception of raw materials from the warehouse based on product
acceptance or rejection criteria.
• Rotation of raw materials according to (FIFO)
• Follow storage rules.
• Cold Chamber Monitoring
• Requisitions based on production sheets.
• Delivery of raw materials based on production sheets.
• Record of losses due to kitchen storage.
 Food preparation
• Each of the production recipes will be made again, recording the standard
loss on the sheets.
• Performance tests will be carried out especially on the proteins each time
they are processed, determining the real performance of each product.
• Production losses will be recorded in the Loss Log, which will be reviewed
by audit at the end of each shift.
• The finished product storage procedure will be monitored.
• We will work according to production, buffet, banquet, and menu orders.
 Conservation of prepared foods
• The level of preparation will be maintained, according to the letter
preparation orders.
• A storage area will be allocated for product in process, which will be
constantly monitored by those in charge.
• Control of entry and exit of protein will be carried out in the
refrigerator designated for this purpose.
• A log of dishes will be kept, which are returned by clients, which must
be notified to the captain and kitchen manager.
 Buffe
t
• Buffet production will be carried out, according to programmed
dishes and quantities calculated according to occupancy.
• A record will be kept of the products that are downloaded from the
pastry shop, which will also be calculated based on occupancy,
• Stews that can be reused will be given priority to reduce waste.
• Control will be kept of what goes out to the buffet, in order to be able
to estimate people's preferences based on consumption.
• With the help of internal audits, buffet positions will be monitored,
especially marketing ones.
Informative materials
and annexes
1. Storage criteria: acceptance and rejection
2. Storage criteria: product hierarchy
3. Storage criteria: Rotation and dating
4. Standard temperature control
5. Temperature control in reception of refrigerated
and frozen foods
6. Warehouse minimums and maximums
7. Buffet production sheet, pastry shop, cold room
and hot room, banquets
Kitchen supply: calculation of orders based on
production and occupation.
Record of losses due to storage in the kitchen
(cold room)
Control for standard shrinkage (checked with
performance)
Production waste format (shells, bones, leather,
fat)
Processed product storage record
Control of letter production according to
occupation
Kitchen refrigerator protein ins and outs.
Log of losses of finished dishes (customer
disagreements)