The Hotel Inspector 2013 - (Page 68)
TIPS FOR FOOD
068
1
DON’T OVERCOOK!
PHOTOGRAPHY: Getty Images, Shutterstock
Food management
is a crucial aspect
of your operations
– so check out our
handy hints and
you could find
yourself quids in…
Cooking your food – especially meat
– for too long doesn’t just end up
ruining your meals: it can put a serious
dent in your profits too. The longer
you cook meat, the more it shrinks – so if you are
calculating price by weight (which, in terms of
allocating portion sizes, you should essentially be
doing) you’re doing yourself out of valuable cash
by allowing meat to overcook. At low volumes
this may seem inconsequential but over a year the
incremental losses could add up to many hundreds
of pounds. Slow-cook ovens which operate at lower
temperatures can counter this risk, and might pay
for themselves quickly in terms of the savings on
each portion of well-cooked, delicious meat…
2
LEFTOVERS AREN’T
NECESSARILY LOSSES
Nobody likes to see good food
going to waste, but even the tightest
culinary ship ends up with leftovers
and all too frequently they end up going in the
bin – after all, you can’t warm that food up
and serve it again the next day, right? Well, not
necessarily: while some foods obviously has to be
thrown away, there are plenty of things that can be
recycled into delicious morsels. Excess bread for
example can be turned into bread pudding, and
it’s surprising how many diners will order bubble
and squeak. Meats can be served as part of a cold
meat selection or salads. Just remember to store
everything correctly, of course…
THE HOTEL INSPECTOR
food management.indd 68
10/1/13 15:43:33
Table of Contents for the Digital Edition of The Hotel Inspector 2013
Alex's welcome
News bulletin
Bedrooms
Statement pieces
Refurbishment
Bathrooms
Series round up
Gym & Spas
Fine dining
Lobbies
Lighting
Seating
Kitchen matters
Energy efficiency
Food management
Cooking equipment
Technology upgrade
App integration
Bioenergy
Renewable energy
Weddings
The Hospitality Show
Hospitality Technology Expo
Business supplies
Cleaning
Hotel management
Global clients
The 10 best hotels
AA interview
Hotels of the future
The Hotel Inspector 2013
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