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Information to Avoid Food Wastage - Jacket Potato Business

by sarah
(kent)

Hi,

Can you possibly offer me some advice I am thinking of starting a small static mobile jacket potato business.

I have been found out allot of information about what the start up entails, but I am trying to find out some good advice about how to judge how much food you will need and how to avoid so much food wastage.

So far I have two days on a market I can take a Wednesday and a Friday, a Sunday boot fair and I have still got some work to do on the other days but have several people to speak to.

I’m very worried because I’m on my own with two children and am putting all our savings in to this so we may have a better life so I really want to get it right.

Thanks
Sarah

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May 31, 2011
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by: David

Hi Sarah,

Firstly I'd like to commend you on staring your business and wanting to provide a better life for your family, it takes a lot of courage and guts to get started, so well done!

With regards to food wastage, there is no easy way to judge when first starting out how much food to buy or cook, as you don’t really know how busy your business will be to start off with.

As you establish the business you will get to know the busy periods i.e. lunch time, dinner and have a better idea of food quantities.

In general, cook often but in smaller quantities – it’s a good idea to have some jacket potatoes already cooked ready to be served.

Also have a quantity half cooked and ready to finish off when needed to retain freshness and taste.

It’s also worth experimenting cooking jacket potatoes at an earlier date and maybe freezing until needed, obviously try out different combinations for best results and quality.

I used to have a few burgers/sausages on the griddle cooking slowly and few half cooked ready to be fully cook through, for the customer. I found this way works best for me in reducing waste and keeping the food tasting fresh.

Hope this is useful to you.
Best of luck
David

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