Planetpro: No Time to Waste—More From Every Ingredient

Prepare to Please

• Provide a range of portion sizes on the menu so guests can match their order to their appetite.
• Cook dishes only on demand, or use past orders to forecast proper amounts.
• Let guests choose their own sauces and side dishes so they won’t leave foods they dislike on the plate.
• Train and mentor staff to avoid recipe and cooking mistakes and to follow serving size guidelines.

Getting More From Less

Spent Cooking Oil

• Partner with a vendor who can equip your kitchen to trap spent grease and cooking oil, schedule pickups, and haul it away to repurpose it as biofuel or a supplement for animal feed.

Fruits, Vegetables and Herbs

• Use only edible garnishes.
• Add shredded trimmings and peels to stuffing, meatless burgers, or breads.
• Chop stems, cores, and extras for slaws or quick pickles.
• Use blemished pieces in salads or mashes.
• Tie onion skins and peelings into cheesecloth and cook in broth to add color.
• Mince or purée to flavor butter.
• Purée starches to create a thickener.
• Cook extra or overripe fruit in jam, sauces, pies, or cobblers.
• Juice produce for smoothies or make syrups and infusions.

Protein And Cheese

• Cut up trim scraps for salad, quiche, or soups.
• Boil poultry carcasses with leftover vegetables to make stock that you can freeze.
• Roast bones and cook with tomato paste, aromatics, and herbs to make fond de sauce.
• Add cheese scraps and rind to flavor broth with umami.

Beverages

• Add sugar to extra coffee grounds and use as a rub for meat.
• Use extra dairy products in chowder or pudding.
• Freeze juice or coffee for flavored ice cubes that won’t water down drinks