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we have2 types of food leftover
1- Customer's dish left over and here the customer can ask for takeaway bags and we pack it for him in a good way and if this not happens simply it will be thrown in garbage
2-Open buffet leftover and here we need to know that keeping this left over for another day may be dangerous and cause poisoning so we serve it to employees immediately after closing open buffet
some chefs try to keep it to the next buffet but its not right
Usualy we dont sell it and we dont let employees to take it outside but few years ago we have some associations that make agreements with restaurants to take it and they pack it in a good way and they give it to poor people in same day
In some countries in stores any leftover of vegatables and fruits they send it back to farms to feed the animals
Sell it to Pig farms.
as per shelf life standard we need to waste what is waste. do not extend.
Generally leftover foods in all kind of fast food restaurants must be
chuck into trush containers black bags at once until the truch containers bags becomes full then move outside the restaurant area very soon & must keep all trush cantainers clean & rich
system in company.. if the food still okay we can use for the other day if not so waste and we need to understand not prepares than we need in the night shift so we can save more cost . etc
Food Should be thrown out if it has been on a buffet, the best practice to ensure there is no lefto over is to prepare according to forecasts, small amounts and have a few more live stations. Mise en plae should be adequate at all time s without being prepped for days in advance
Depends on the restaurant. They can have a contract with charities to collect the un-used food or a company to collect and use as compost or simply place it in the recyle bin as organic materials
They keep it and give to stuff the following day. Some of it gets mixed with fresh foods as they prep for the new day.
For a Fast-Casual or Casual Dining Restaurant, foods are prepared and cooked as soon as it is ordered only so technically, there should be no waste at the end of the shift. However, exceptions apply sometimes in cases of void, change orders, wrong cooking or runaways.
Although it is expected for any restaurant to have wastages on its opening day until its honey-moon periods because you still have no data or information on how much to prepare each day. Once you have enough data on the day-to-day operations in terms of the product mix, Waste Management will do its role. You will be able to prep your raw materials according to your usages and daily consumptions.
In case a wastage occurs at the end of the day or business, it is really not advisable to give it to the staff because it will give an impression to them that it is okay to have leftovers and some might even take advantage out of it by prepping more so they can eat the leftovers after their shifts.
However in reality, it is really impossible to have a zero waste of restaurant operations but it can be controlled and managed. There are many ways and tools where wastages can be minimized.
We use the left over to the staff so that the cost will be less.
or we could search for some associations that are interested in packing it and giving it to poor people.
in these cases we need always to pay attention if the food is still fresh and can be used.
