How do I stay well prepared and yet flexible in my kitchen process?
Never order too many products because you ‘assume’ you need more. Are there still leftovers? Or has a core ingredient of the dish run out, leaving you with a surplus of other products? Then use the products for something else. Always have a plan to use the products. We recommend using the ABC model, which looks like this:
A → Original use → What is the purpose of this ingredient?
B → Back-up option → What could you do with this ingredient if plan A doesn't work out?
C → Correct storage → How do you store your products?
A. Original use
Use a production schedule to plan the dish. The order is then specific and ensures as little surplus as possible. In our other article we explain more about production schedules.
B. The back-up option
It is important to have multiple options for using products. Think of reuse or recycling. Plan this in advance!
- Reuse the ingredient for lunch or dinner. For example, you could use a fried egg from breakfast as a addition to a burger or sandwich at lunch.
- Recycle ingredients by using it in other dishes (or create a new dish from scratch). The goat cheese for a sandwich today could be a salad tomorrow.
By planning ahead to reuse or recycle ingredients you maximize consumption. In our article about reusing ingredients, we share more inspiration.
C. Correct storage
Keep in mind that not all ordered products will be used in one go; products always remain in stock. Therefore, ensure correct storage and keep a schedule for when you need to use these products. Opt for see-through bins so can keep an overview. Read our article on storing products for tips on how to make better use of your stock.
We like to learn from practice and are, therefore, curious about your story. Do you have more tips or would you like to comment on the content of this article? Share your experience with us by sending an e-mail to support@orbisk.com.