Have you ever had to serve an item multiple times because you accidentally over-ordered it and wanted to use it before it spoiled? Maybe you even had to throw it out because it did spoil. Would you like to put an end to that? You can use food production reports to track food waste, which can dramatically cut down on over-ordering. Let’s take a look at how this works.
You can get a baseline of what you should be serving—using the USDA minimum serving sizes is a great place to start. Then, you should have a record of what you actually served—this can be entered by your cooks on the day of service. If you subtract the USDA minimum from your actual serving, you’ll see what is being over-served.
Now, there may or may not be valid reasons for this. It is possible that the food items spoiled, were dropped or damaged, or were lost for other reasons. However, once you have these numbers, then you can compare what you purchased to what you served, and see where your losses might have been along the way.
Having this information can make a huge difference in knowing your food waste, and being able to prevent further waste in the future.