Good organisation is at the heart of a really effective kitchen

From overseeing quality and setting prices, to controlling costs and organising staff, running a kitchen is one of the toughest jobs.

At Unilever Food Solutions our aim is to help you work smarter rather than harder, to make your life a little less stressful! By reducing the cost of your ingredients you are immediately adding to your bottom line, so it is worth taking time to consider the following:

Be smart on food costs

Vegetables


Use Your Suppliers
– They have lots of knowledge of what other chefs are using and ways to cut costs for example using cheap cuts of meat alongside prime cuts to reduce the cost but keep the portion size the same. Discuss your menu ideas with them as you plan.

Regional Dishes – Menus sound with local specialities and produce will appeal to your customers and sustain a good selling price. Promote sourcing of local fish meat and vegetables.

Buy Smarter – Good buying will benefit your restaurant and your guests. Consider the volume of fresh ingredients that you buy. Are you buying too much causing wastage issues?

Common components – Compose your menu in such a way that some ingredients can feature in more than one dish. Saving time and money on the preparation of these ingredients.