At Safe Food Training, we aim to inform you of issues that may jeopardize your food’s safety and the latest tips on preventing food-borne illness. Still, when certified food managers get together for a ServSafe MN certification course, conversations inevitably turn to common kitchen management issues. During break times, the rising costs of food in restaurants and hospitality outlets is a frequently discussed topic. One topic frequently discussed during break times is dealing with rising food costs, especially in restaurants and hospitality outlets. While there are many different ways that kitchen managers attempt to reduce their food costs, this week we thought we’d share some ideas for ServSafe Managers on how plating your food differently can help curb your expenses.
Plating Tips for ServSafe Managers Reducing Food Cost
Since we are closely connected to the food service industry, we visit many restaurants and other facilities that serve ready-to-eat foods and have made a few observations. Based on our experience, we feel that many outlets can reduce food costs by:
- Using the appropriate-sized plate
- Examining portion control
- Getting creative with presentation
When plating a dish, most outlets tend to fill the plate. There seems to be an inherent need to fill empty space on a plate. We’ve seen side salads served on plates large enough for a sandwich and fries, appetizers served on dinner plates, and cafeteria trays filled with more side dishes than one could possibly eat. If you have the serving dishes available, we’d advise examining the plate size for each menu item.
Portion Control
Another issue ServSafe managers should consider for cutting costs is seeing large portions of side dishes on the plate. One way to gauge if you’re serving oversized portions with your food is to see how many guests are asking for to-go boxes or leaving food behind on their plates. While side dish ingredients are generally cost-effective, over-portioning mashed potatoes, hash browns, or veggies leads to wasted food and money.
Our final suggestion incorporates our first two. One thing we see when eating out is the standard tri-corner plating technique. Separating each element of your dish may work for breakfast. Use small plates and serve entrees attractively in cafeteria settings to maximize limited space. Remember that your guests see your food before they taste it. A well-crafted presentation can help reduce food cost and entice customers to love your food even before the first bite.
