Reducing Food Waste & Costs in Your Kitchen

Food waste is not just an environmental issue; it's a massive financial leak. In Nepal, where ingredient costs fluctuate due to seasonal availability and import reliance, minimizing waste is key to maintaining healthy profit margins.

1. Exact Portion Control

Standardize your recipes. Every plate of momo should have the same number of pieces and the same amount of chutney. Use scales and standardized ladles. Consistency not only reduces leftovers (waste) but also ensures every customer gets the same great experience.

2. Creative Use of Scraps

Vegetable trimmings can make excellent vegetable stocks for soups. Day-old bread can become croutons or bread pudding. Encourage your head chef to be creative with what usually gets thrown away. This "root-to-shoot" philosophy is trending globally and respects the ingredients.

3. Smart Purchasing Decisions

Don't overbuy. Analyze your sales reports to predict occupancy. If Tuesdays are historically slow, don't prep for a Friday night crowd. Buying in bulk saves money only if you use it all; otherwise, it's just expensive trash.

4. Menu Engineering

Identify items that often result in waste because they use unique ingredients not used elsewhere. Try to design a menu where perishable ingredients are used across multiple dishes. For example, if you buy fresh basil for a pesto pasta, ensure it's also used in a salad or a cocktail garnish.