In today’s fast-paced and ever-changing restaurant industry, it’s essential for restaurants to operate efficiently and with minimal wastage. This not only helps to save money but also helps to reduce the restaurant’s impact on the environment.
GingerFresh is a celebration of Indo-Chinese cuisine that has been a game-changer in the restaurant industry in Canada.
The company adheres to the motto of “operating slim with minimal wastage” and they do just that. The company was founded on the belief that you can reduce waste, increase efficiency, and still make a profit.
Here’s how We manage to adhere to reduce waste
At GingerFresh, each day starts with a well-thought-out plan. The restaurant’s management team closely studies the previous day’s sales and customer trends to determine what ingredients to order for the day. By doing this, the restaurant is able to minimize the amount of food that goes to waste and ensures that there is always enough food to meet the customers’ needs.
We analyse daily orders that we receive from the app and keep the raw ingredients ready only to serve that many people. Weekends are planned according to the average rush of every weekend.
GingerFresh takes the time to observe its customers’ trends and preferences. The restaurant’s staff is trained to pay attention to what dishes are selling well and what dishes are not. By doing this, the restaurant is able to make informed decisions about what ingredients to order, reducing the amount of food that goes to waste.
The restaurant also tries to be sustainable, with products that are locally sourced, seasonal, free from pesticides and herbicides, and ethically produced.
GingerFresh is committed to providing these products to their customers, and as a result, have been operating with minimal wastage.
GingerFresh conducts regular analyses of its sales data to identify any trends or patterns. The restaurant’s management team uses this information to make informed decisions about inventory management and ingredient ordering. By studying the numbers, the restaurant is able to operate more efficiently, reducing waste and saving money.
The first step is to track food cost. This includes the cost of ingredients, labour, and other overhead costs associated with running the business. Once you know your food cost, you can start to make changes to reduce wastage and improve margins.
Once you’ve got a handle on food cost, we track labour costs including wages and other associated costs such as superannuation and workers’ compensation. As with food cost, the goal here is to reduce wastage and improve margins.
We ensure that our staff is properly trained and efficient in their roles. Another way is to use technology to automate simple tasks such as taking orders or payments.
At GingerFresh, the staff takes the time to get to know its customers and understand their preferences. By doing this, the restaurant is able to tailor its menu to meet its customers’ needs, ensuring that the dishes that are popular are always in stock. This not only helps to reduce waste but also helps to create a loyal customer base.
The restaurant owners remember that their customer base can change over time. As the business grows and evolves, it needs to understand the target market based on the changing trends in the industry. Introducing fresh and new food items that help the business thrive.
GingerFresh has been operating slim with minimal wastage by closely observing its customers’ trends, studying its sales data, and getting to know its customers. By doing this, the restaurant has not only saved money but has also reduced its impact on the environment.
Are you a fan of GingerFresh’s authentic Indo-Chinese food? How do you think the restaurant’s approach to reducing waste has affected your dining experience? Let us know in the comments below.