Optimizing your ordering process

How can I adjust my ordering process to avoid food waste?

Reducing food waste starts with ordering smart. By purchasing in a smart way, you can save up to 10% in costs as a result of food loss. This starts with looking critically at your current process. We have listed a few tips for you:

1. Take a closer look at the ordering process

Every ordering process is different, but are you getting the most out of it? Maybe there are things that have been going the same way for years because they really couldn't be done any differently at the time, but which now can be done differently. By looking critically at the process, you may see things you didn't see before. 

These are questions to help you on your way:

  • How much extra margin is taken on the order list?
  • Who places the orders, is that the right person in the process?
  • How often are orders delivered?
  • Can something be adjusted to the delivery frequency?
  • What influence does the ordering and delivery process have on food waste?

Start a dialogue with your team, supplier and client to see what can be improved. 

2. What do I know about next week’s guests?

It is often difficult, sometimes even impossible, to estimate how many guests you can expect. It is important to check the historical data and keep in close contact with the reservations team. If this isn't possible, ask yourself what you do know about your guests. 

Take the following in consideration: 

  • When are certain products/dishes sold the most?
  • Check your Orbisk data: are certain products consumed more at the beginning or end of the week? 
  • Improve communication with reservations: what are the mutual agreements? Can these be refined?

3. Plan and check! 

If it turns out that you have fewer guests, or products are not going as fast as expected... What are you going to do? Thinking about this question when ordering will give you more flexibility. With everything you are going to prepare or order, think about what you can do with it if there are still leftovers! Also, make sure that dishes and products can go back to the refrigerator.

Other practical things you can do:

  • Always check the current stock when you make the order list. 
  • Don't be afraid to order exactly what you need, without taking extra margins. If you're worried about falling short, start with one product. View your data and choose the product that sells the most every week. Order less of this than usual.
  • Store 'new' products separately from the products that are already in the stock or refrigerator.
  • Make a clear purchase specification for the supplier.
  • View the Orbisk data; do you structurally see certain surpluses in a day? Take a good look at your ordering process and adjust these volumes.

Also read our article about organizing your refrigerator and pantry for inspiration or read more about extending the shelf life of products.

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
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