Regardless if they offer buffet, banquet, off-premise or drop-off services, foodservice catering operations have a significant opportunity to save on food cost by reducing pre-consumer food waste.

Andrew Shakman, president and CEO of LeanPath, a technology company that provides food waste tracking systems, shared the following tips to reduce catering waste.

1. Slay the “It’s Already Paid For; Waste Doesn’t Matter” Myth.
There’s a common misconception among caterers that their hands are tied when it comes to reducing waste, because customers have paid for a guaranteed guest count. In reality, most customers hire a foodservice provider to provide a service (e.g., dinner for 100 with a certain menu) and will defer to their judgment on the best way to purchase, prep and serve that meal.

Foodservice operations that cater should be confident in their judgment and understand there are ways to control waste while still meeting the guarantee.

By asking questions at catering meetings about the needs of the group, foodservice operations can adjust production lists and prep sheets based on what is learned. They can also rely on prior history when working with repeat customers.

2. Adjust Production “Pad” Factors by Tracking Overproduction Waste.
Many foodservice catering operations use a standard percentage “pad” factor in every order. When unexpected guests show up, this pad factor calms the nerves of production staff. Sometimes, however, these operations aren’t using the most accurate factor. Should it be 3 percent? Five percent?

To determine the most accurate pad factor, foodservice operations should track their overproduction by item. For example, how many extra portions of steak or fish are left? How many pans of potatoes? How many desserts?

Staff should record this information at each event and then assign a dollar value to each wasted amount. Foodservice operations can then build a spreadsheet and determine whether they can reduce their production pad factor from 5 percent to 4 percent and still meet demand.

3. Implement Creative Batch Production Procedures.
Batch production enables foodservice catering operations to match food supply and demand. While some believe it cannot be used with fast-paced or off-premise events, anything's possible when one gets creative. For example, if a buffet event is on-premise, prep but don’t fire every item. Design a menu that accommodates short firing cycles for some items and fire to need.

If the same event was off-premise, explore making a small percentage of the menu available at expo stations, cooking to order. Single-piece production is the most efficient form of batch production, and it can work if most of the menu is available in bulk. For banquets, it may be possible to pre-plate 75 percent of the meal and hold 25 percent for final firing and plating based on demand.

4. Keep an Eye on the Edges.
While meals justifiably take center stage when reducing waste, foodservice catering operations shouldn’t forget items such as brewed premium coffee, pastries and bakery items at breaks, and snack items (pretzels, chips, popcorn) that might expire.

5. Avoid Bottled Water at On-Premise Events.
Not only is bottled water unsustainable, but it also costs lots of money. Consider using refillable, reusable water solutions when on-premise (companies such as Aquahealth and Natura provide good options, and water pitchers work well, too). For off-premise events, foodservice catering operations should consider chilled bulk dispensers instead of bottled water.

Contact LeanPath for more information on reducing foodservice catering waste.

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