Planning menus to prevent food waste WRAP is a registered charity (no. 1159512) and a company limited by guarantee. 2 Who this presentation is aimed at Development chefs in larger businesses. Procurement professionals in Hospitality and Food Service businesses. Chefs with purchasing authority in Hospitality and Food Service business units. Finance offices in Hospitality and Food Service
businesses. Those who are training in any of the above roles/functions. 3 What we will cover today Why menu planning is key to waste prevention. 4 Why menu planning is key to waste prevention 5
Objectives of this presentation Provide an insight to the importance of effective menu planning and how it can save money and help you reduce food waste. Help you understand the cost implications of the choices made when procuring, processing, storing and disposing of food. Pin point opportunities for food waste prevention in your business with some examples of good practice. Help signatories deliver the Hospitality and Food Service Agreement targets. 6 Source: www.wrap.org.uk/content/food-waste-hospitality-and-food-service-sector
7 Equivalent to 1.3 billion meals a year in the UK being thrown away 1 in 6 meals Source: www.wrap.org.uk/content/food-waste-hospitality-and-food-service-sector 8 The cost of food waste by cost element Source: www.wrap.org.uk/content/overview-waste-hospitality-and-food-service-sector 9
Where does food waste arise? Source: www.wrap.org.uk/content/true-cost-waste-hospitality-and-food-service 10 Composition of food wasted in the avoidable HaFS avoidable avoidable whole avoidable meat and fish; where avoidable servings; categories < pasta and 6.20% inseparable 2.18% 2%; 3.81%
plate rice; 6.96% unavoidable scrapings; fruit & veg; 7.29% 15.13% avoidable bread and bakery; 11.43% unavoidable other ; 5.66% unavoidable potato/ potato products; 2.18% Avoidable fruit & veg 15%
21.00% 11 Health responsibility deal 12 Opportunities for waste prevention Source: www.wrap.org.uk/content/foodredistribution 13 Menu planning can help to prevent waste by:
Managing the supply chain. Minimising packaging. Using all your stock. Minimising preparation waste. Optimising portion sizes. Redistributing and reusing food items that have not been sold. 14 Value chain in overview Equipment
Concept Menu Dishes SKUs Process Guest Experience 15 Why menu planning is key to waste prevention Business strategy Define your:
Vision Mission Routemap Competitive difference Menu planning Production planning Recipe Define your:
Define: Establish how you are: Analyse:
Unique Different Better Range Product Price Volume Equipmen t Storage Skills Make v
Buy Store/ Order SKUs Specifications Consider make /buy options The Food Service Value Chain Sourcing & Distribution Define your:
Manage source Optimise distributio n 16 How can menu planning prevent waste? Menu range Shelf life Ingredients
Supply capability/pack size/packaging Stock levels Stock turn Make versus buy Storage Equipment Skills Portion size 17 SKU impact
18 Recipe impact 1 dish 8 ingredients 4 cooking processes 20 mins. chef time 1 dish 23 ingredients 10 cooking processes 55 mins. chef time 19 More SKUs has a wide impact 20 An exemplar
21 Another exemplar 22 Model analysis metrics 23 Dynamic menu modelling Gather data on customer needs Measure outputs analyse data
Determine / measure ingredients/ SKUs Gather data on food waste Create/review recipes and menus 24 Metrics model Range #
SKUs # Covers # per week Revenue per week Gross Spoilag Prep Consume profit e waste r returns
per week Starters Main courses Desserts Others Total www.wrap.org.uk/waste_measurement Kilo per week Kilo per week
Kilo per week Stock Value Stock Turn Cost of Sales/Sto ck value 25 Example KPIs for dynamic menu modelling Range
# Covers Revenue per s per menu menu item item # per week per week Gross Prep profit Spoilag waste Consume per e per
per r returns menu menu menu per menu item item item item per week Kilo per Kilo per week week Kilo per week Total
SKUs # Total Prep Revenue Gross Spoilag waste Consume Covers s per profit e per per r returns per SKU SKU per SKU SKU SKU per SKU # per week
per week per week Kilo per Kilo per week week Kilo per week 26 27 Allergens and Menu Planning In December 2014 the new EU Food Information for Consumers Regulation 1169/2011 (EU FIC) came into force. Food businesses
are now required to provide allergy information on food sold unpackaged, in for example catering outlets, deli counters, bakeries and sandwich bars. Essentially, the regulations require caterers to be able to provide information to their diners on each of a list of 14 allergenic ingredients. This information is dish-based as a customer needs to be able to find out from the caterer if any (and which) of the 14 are present in any of the menu dishes. Visit food.gov.uk for more information. 28 What does this mean for chefs? Dishes need recipes Ingredients need assessing for allergens Recipes, ingredients and allergens need recording In particular, composite or part prepared ingredients require special attention.
29 Grouping information into lists Ingredients Lists of ingredients Each ingredient with its own record of source and allergens Recipes Lists of Recipes Ingredient lists within Recipes Each recipe with its own record of allergens Menus Lists of Menus Menus with each dish having recipes Each recipe with its own record of allergens
One way to address EU FIC is by using one or more of the lists suggested opposite. Creating a list of Ingredients allows you to base endless recipes with those ingredients included. If you record the recipes you can track each dish back to inform the diner of the allergen information required. Recipe lists takes this one step further. By creating a standard list of recipes you can record easily which dishes contain which allergen. Taken to its ultimate, compiling a list of menus simplifies the process further.
30 Grouping information to reduce Food Waste Going through the process of creating a group of information into lists (be that Ingredient, Recipe or Menu) gives you the opportunity to examine the range of ingredients that you are using. As a rule the more ingredients that you buy, the more food waste is created. The reasons are simple: The more dishes you put on the menu, the more ingredients that you have to buy The more ingredients you buy the more stock you have to hold The more stock you hold the more storage waste that happens 31
Top tips So, when you are reviewing your ingredient lists, here are some simple tips to keep your ingredient list under control: Focus on menu items that are popular with your customers Use common recipes but with small variations for interest Keep recipes simple, focus on ingredient quality and cooking Develop dishes that use some ingredients from other recipes Keep the range of pack sizes that you buy to a minimum Buy ingredients with the longest shelf life 32 Thank you Find out more visit www.wrap.org.u k/hospitality You Tube chann el
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