3 ms·
One of the biggest problems of a kitchen is having food go bad. Nightly we have to throw away food because we don’t have another purpose for it. When serving a
by clean_send 6y ago
One of the biggest problems of a kitchen is having food go bad. Nightly we have to throw away food because we don’t have another purpose for it. When serving a singular cuisine it is tough to find ways to create new dishes that fit into the menu. Ghost kitchens become interesting because assuming you’re running 3-10 “restaurants” out of the space, the overlap in ingredients becomes large which allows us to reuse and repurpose ingredients easily. This plus the volume of orders allows us again to reduce overhead costs of purchasing. Often times, it takes the same amount of effort to cook for 50 covers vs 500 but clearly the latter yields more profit.
- ryanchants 6y agoI can't find any information on how inventory management works to see that kitchen waste would be improved. I see two options: 1) Common inventory, in which case I risk running out of ingredients I need for my kitchen, or the inventory of the facility still has to overstock. 2) I can have my inventory delivered, which still means I have waste to produced. And if I want to support local farms, is that an option, or is all of my food coming from US Foods/Syscon/etc?
- vidanay 6y agoI'd like to see a willingness for restaurants to say "I'm sorry, but we are out of that this evening." This would help eliminate food waste by not having to make a batch of something for only 1-2 customers.
- rootusrootus 6y agoSome restaurants do. I've certainly run into exactly that response on a number of occasions.