A common thread = money to save!
Efficient ordering and creative use of ingredients can save both time and money in the kitchen. Simon, our regional manager for Western Norway, shares his best tips for optimizing operations and reducing food waste.
A smart operation starts with the order. With a well-thought-out selection of raw materials, it becomes easier for those who are standing and preparing the dishes. This affects the time spent: For every new raw material you add, a new process starts, and each process steals time and resources in the kitchen. Try to limit the selection of raw materials and create a common thread throughout the serving. It is also a good idea to produce further in advance. Sell a daily menu based on what you have prepared. Then you reduce the price of production, and you get rid of everything.
Do more things with the same raw material!
In culinary education, we learn how important it is to use the whole ingredient. Do you have leftover root vegetables? Make them inviting in a new way: Roast them and toss them in olive oil. Use the skin in a stock or make chips. Create your repertoire! It has become increasingly popular to use side pieces and cuts that you didn't use before: sirloin, shank and brisket. It is often both tastier and less expensive than traditional cuts: Serve the classic with an updated twist!
Savings on the buffet
Are you going to serve more than a hundred people? The trick is not to be left with too much. Make a note of the average weight of how much you use. Do you still have leftovers? Use your imagination: If you have a green salad left over, you can make a mixed salad the next day. Leftover bread can be dried and used for grilling or in a stuffing, and meat can be used in casseroles or soups. Here I have a good rule of thumb: Always have a second dish up your sleeve for all the ingredients you buy. Do you run a fast food restaurant? Start with a mayonnaise base and make your garlic mayonnaise, chili mayonnaise or chipotle mayo from it. – Then you can make 5-6 different burger variations from the same base. Want to innovate in spreads? A few adjustments to the base or topping can do the trick: Mayonnaise, cream cheese, pickled red onion, cress and herbs.
Christmas dinner service
Here, many guests expect the traditional dishes. – But are you afraid of having leftovers? With the pork knuckle you make a lovely stew, and leftover ribs are delicious with an Asian variation: Crispy pork bowl or sandwich. – And here I speak from experience: Try to avoid large Christmas cold tables. Mostly it's smoked salmon, scrambled eggs, pickles and rib rolls that are included here. An abundant Christmas buffet can be very sexy, but the risk of some waste is great. Sharing on the table, on the other hand, may seem extra luxurious, but is actually a tool for reducing waste. It also creates more social dynamics around the table when we share
Simon Johannessen
Simon is one of Systemkjøp's enterprising regional managers for the Bergen area. He has extensive experience in hotels, restaurants and serving at sea. - Of course he has a lot of good advice up his sleeve!
“ My best savings tip?
Look at the whole of the serving "
At your service!
Everything we in Systemkjøp has experience and knowledge, you as a member can use it. Do you need concept improvements, training, specific tips, do you want renewal, tips for savings, the right products at the right time, streamlining operations? We have unique industry insight and we know what works and what doesn't. Together with you, we can set up a structured plan that is right for your operation. - Just let us know!