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How Lean Management System Helps Reduce and Manage Restaurant Waste

November 18, 2019

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Running a restaurant is a tricky business. It needs you to find a perfect balance with ordering, finances and effective staffing among many other concerns. Although offering a food menu that makes everyone happy is very important, you have to find ways to limit the amount of food that is going to waste. Reducing food waste is very beneficial to your business, the environment, and the economy.

According to ARAB NEWS, Kuwait generates so much waste and 50 percent of that is actually organic waste. And most of it is food. Whereas more than 18 sq. km of Kuwait’s 17,820 square kilometers are occupied by landfills, pointing to an urgent need to reduce food waste.

Waste might come from overproduction, overcooked food, trim waste, spoilage, and expiration. However, all these issues and more can be avoided by investing in the right management system. Read on to know more about how lean management system helps reduce and manage restaurant waste.

 

1. Manage Your Inventory Automatically to Avoid Over Ordering: 

Your inventory management system is the first tool to eliminate restaurant food waste. The inventory management system of the lean management system gives you visibility into the number of ingredients you have in stock. When selling any menu item, your inventory would be automatically updated.

In addition, the inventory management system gives you the ability to look at individual ingredients as well as categories of ingredients to:

  • Ensure you can deliver all of the items listed on your menu.
  • Find the balance between having too much stock and not enough stock. Since having too much-stocked items can lead to wastage, whereas having not enough can lead to disappointed customers.
  • Know exactly what items need to be reordered and how much of each item.

To help minimize food waste and prevent over-ordering, the lean inventory management system keeps track of frequently stocked items. It helps you make smart intelligent decisions when ordering food and when engineering your menu to determine which items should be “specials” to help them move faster.

By using your POS and inventory management system to record inventory, you can always be aware of your actual stock as well as used by dates so that stock is not spoiled or sit on a shelf unnoticed.

 

2. Keep Accurate Records to Better Forecast the Quantities you need:

The Cashier POS, combined with Kitchen System and Waiter System, can generate reports of how much of each ingredient is used with each menu item sold on a daily, weekly, and monthly basis. These reports are generated according to historical sales data, which allows you to forecast future needs more accurately. Moreover, using these reports, you would be able to order food and ingredients in quantities that reflect real consumption patterns.

Additionally, historical POS data give you insight into the popular menu items. They also enable you to build prep plans for menu items. Every member of your kitchen staff, inexperienced and veteran, can easily use these prep plans to prepare only the amount of food needed for each shift to avoid excesses that lead to waste.

Moreover, POS’s reports can identify customers’ buying habits trends to better accommodate your stock to match it.  You can also identify slow-moving and unpopular dishes to adjust or remove them from the menu.

In brief, Cashier Point of Sale system’s reports are beneficial to review your order amounts compared to sales data to ensure that orders closely match sales forecasts, resulting in less restaurant waste there will be.

 

3. Enhance order accuracy:

You have to give your kitchen staff complete and accurate information to prevent food waste and enhance order accuracy.

Once the order is taken right at the table using the Waiter System, the Kitchen System directly convey orders to kitchen prep areas. This process eliminates any mistakes arisen from communicating an order based on memory or handwriting, unreadable tickets, or lost kitchen printouts.

Each placed order comes directly into the kitchen waiting list to be prepared and then ready based on the time determined for every dish preparation. Moreover, using lean management system would make the preparation process much easier since it can split dishes into lists of ingredients or specific cooking directions and stations.

Above all, when an ingredient is used in preparing a dish, this used ingredient would be directly omitted from your inventory via the inventory management system to help minimize waste.

The kitchen staff also can reopen completed orders and cancel orders when needed, because the kitchen system notifies kitchen staff when an item is changed or deleted.

Not only minimizing the opportunity for error in taking orders is critical in avoiding waste, but also in ensuring the best customer service where the customer receives the correct order.

 

4. Reduce paper waste:

Menu, receipts, invoices, recipes, and orders are all digitized via the lean management system. Hence, it helps reduce paper waste.

  • The waiter System allows the staff to take orders digitally rather than writing them down on paper.
  • The menu is available in digital form.
  • Kitchen System provides kitchen staff with digital recipes.
  • The accounting system is integrated with the rest of other lean solutions to digitize the money flowing process in and out of your restaurant.

 

5. Involve your Employees to Establish Efficient Procedures:

Your employees need to understand the importance of minimizing restaurant food waste and the best practices they can do to help. Lean Management System provides you with E-books and courses that enable your staff to know the importance of running a well-organized kitchen as well as the importance of proper storage and food handling. This will ensure the freshness and longevity of your meats, vegetables, produce, and dry goods.

 

Lean on Lean Management System as your first defense against restaurant food waste. Lean Management System allows more productive and efficient restaurants and ultimately higher and smarter profits. If you consider preventing restaurant food waste to be a top priority, do not overlook the benefits that Lean Management System can bring to the table.