9' ~er MINIMISATION CONSIDERED WHEN *4, Waste percentages would have a lower impact if you use meat or ' seafood, as you simply reduce the actual portion sizes. It is always good to have tight portion control, not only for the sake of costing, but also for consistency and customer satisfaction. If you need 709 of cut carrots per serve at 30% waste, you would need to order 20kg of carrots for a service period. If the product is poor or your staff are not well trained, the waste percentage could increase to 50%. Reusing offcuts and trimmings in other dishes helps to reduce food costs ' overall. Average waste percentages are good indicators for how much food you a need to order. l' I For example, if you are peeling carrots and cut them into batons. you must account for the waste when ordering. Inconect