Reduce food waste after the rush | Angel Bay

Simple steps that save you $$

After a big summer run, it's easy for waste to creep in. Leftover stock, over-prep, or new crew still learning the ropes - it all adds up. 

But here's the thing. You don't need a whole new system to stop it. Just a few small changes can save hundreds each week. Here's how real kitchens are cutting waste (without slowing down).

Portion control, get everyone on the same page

In the middle of service, no one's weighting anything. That's fair. But get your team aligned before the rush.

• Run a quick portioning demo with your top dishes
• Print or write up visual guides (what does 180g look like on the plate?)
• Use standard scoops or ladles where it makes sense.

Even a few grams extra per serve adds up over a week. 

FIFO isn't fancy, its basic

Fist in first out. Sounds boring, but it works. 

• Make sure your fridges are set up so older product is at the front
• Label everything with the date (use big, bold numbers. No ones reading find print)
• Keep prepped food on a short shelf-life list, don't "save it for later".

This keeps rotation clean and saves surprises at the back of the fridge. 

create a "use me up" board

Chuck a whiteboard up in the prep area with short-dated or leftover ingredients. Then encourage the team to get creative, staff meals, specials, toasties, bar snacks, you name it. 

Id you've got half a tub of feta, spinach and leftover beef patties? You've got a killer lunch wrap. 

check your prep habits

Are you over-prepping out of habit?

• Review your daily pre sheets, are they still based on summer volumes?
• Can you batch smaller and more often?
• Use sales reports (or gut feel if that's what you've got) to adjust. 

Too much prepped = too much tossed. Especially if you're quieter post-holidays. 

Turn trim into profit

Offcuts and scraps can be gold. 

• Beef trim - killer ragu
• Veg offcuts = soup base
• Overcooked patties = mince for pies or empanadas.

Not everything has to go int he bin, turn it into something punters will pay for. 

Waste less, earn more

At the end of the day, every bit of waste is cash your already spent. 

The good news? Most of it's fixable without a big overhaul. Pick one or two tips above, given them a go this week and see what sticks. Your bin, and your bottom line with thank you. 

Need help calculating the margin of those burgers, check out our Burger Calculator.