Work could use our frugal tips I think

iVillage Member
Registered: 07-26-1997
Work could use our frugal tips I think
6
Sat, 08-07-2010 - 10:00pm

We had the meeting at work yesterday. No they still do not know where I'll be working. There are 2 pt positions not filled yet. I assume I will be somewhere. Otherwise they'd not of given me a uniform voucher. We get 4 shirts a year free. The woman Esther from the union did not show up. Her car died somewhere on her way to work. She had to be towed to a garage. Oh well things happen. She'd of known more about where I go. The different bosses were talking. They talked about being in the red all these thousands of dollars in the food budget. They are not that frugal with the food spending.

Someone says why do we offer like a dozen flavors of salad dressing packets. Why can't we cut that in half. Just offer the basics. Ranch, 1000 island, french, Italian, ceasar and a diet dressing. They asked for ideas how to save on the food budget. That we can write them down on paper. Stuff them in this box in the kitchen. I lot of food gets wasted. I told someone. Lets say we had baked chicken with rice, veggies and gravy. If there is anything left that can be served the next day. Turn it into something else. Bone the chicken, add it to the rice add some gravy. Maybe some mushrooms or a some broccoli. Now you got casserole. Put it on as a extra daily special. When it's gone it's gone. Or the chicken meat can be frozen. Next time soup requiring chicken meat comes up. Pull your baggy or container of chicken from the freezer. It's all cooked ready to go. Or the leftover rice could go in the next days soup if one with rice is on the menu. Or turn the rice into spanish rice to go with the tacos that are on the daily menu. Offer sides of that for a price. They just don't know how to use leftovers. By Serv Safe rules. You got that 3 day time period. To use it or freeze it. They need to just look at all food daily. Make a decision. What can be saved and turned into something else. As long as it's not spoiled. I worked one place. Fried chicken served to parties that were on the buffet. No it wasn't good reheated as fried chicken. We'd bone it. Put in buckets. Freeze it for soup or chicken salad. If we did the big steamship rounds of beef. What came back to the kitchen. We'd slice for hot beef and gravy with mushroom and onion. Or chop it up to make bbq beef. Leftover potroast makes the best beef barley soup. I'm going to write down all my frugal ideas to do with leftovers and put in that box.

 




Edited 8/8/2010 10:39 am ET by carolwood

 

iVillage Member
Registered: 10-05-2009
Sun, 08-08-2010 - 6:44pm
I think that once the food has been put out to serve, it needs to be trashed. To bone chicken off the buffet for use another time is gross. If it never left the kitchen, then fine, use it another way, but don't safe stuff that has been served from already.
iVillage Member
Registered: 07-26-1997
Sun, 08-08-2010 - 9:42pm
It's what I was kind of saying. Wording came out wrong. They make all this for the day. It's not all put out for service. What sits in the kitchen in holding ready to be served. They throw it out. But stuff on a serving line that staff only serve up. That the public do not touch. That is fine for reuse. If it's in the Serv Safe guidelines. Not off a buffet line like at a wedding or party or at the buffet restaurant. Everywhere I worked stuff not put out for service that was made. We'd use it in something else. If it was in proper guidelines for use. As leftovers had that 3 day period to use it,or freeze it. After that date it had to be tossed. They got 2 kinds of coffee. Alterra stuff we make in thermo pots. Then some Duwe Eggberts brand that is made in some machine. It's liquid coffee cartons that go in the machine. Mix with water. They should dump the Duwe Eggberts. The Alterra stuff in thermo pots is also good for service on a catering event. Where they might request coffee. You can't just take the Duwe Eggberts machine and roll that into a room where a party is. That's hooked up to the plumbing and is fixed. Then they got the cappaccino machine that makes cappaccino and hot coccoa out of a powdered mix. That's fine. Coffee and cappaccino. But 2 kinds of regular coffee. They should get rid one of the coffee machines. Then we got bottle soda and fountain soda. They should dump the fountain soda. More people buy bottled sodas I noticed. As it's easier to carry in a back pack when going to class. If they dump the fountain soda. That means no soda cups and lids to buy. Now if they do salad bar during lunch. They don't need to have pre made salads in the fridge for sale. They can save on containers. No unsold salads getting tossed after like the 2nd day in the fridge if unsold. Also means less wasting of food. I preferr the salad bar over a pre made salad. I choose my toppings. It's sold by weight. So you buy as much salad as you want to eat. Breakfast they make so many scrambled eggs ahead of time. How much gets tossed. Eggs cook quick. They can make that more to order. Same with the hot cereal. So much oatmeal, Cream of Wheat and grits get wasted. Some days they sell lots of hot cereal. Other days not so much. I'm thinking packets of hot cereal would be more cost effective. Sure packets cost more. But will save in the long run I think.

 

iVillage Member
Registered: 02-19-1998
Mon, 08-09-2010 - 9:34am

I don't know if your cafeteria recycles, but certainly that would help on the trash bill. And students (if that is where you work) are environmentally aware and love to make an impact.

Certainly just anticipating better how much of a certain item will be consumed is helpful in cutting down waste too.

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iVillage Member
Registered: 07-26-1997
Mon, 08-09-2010 - 12:58pm

Then the plastic reuseable lunch trays. Your suppose to return them when done eating. They got a spot on top of the garbages like at a fast food place. To stack the dirty trays. They disappear so quickly. The months they had me on an assignment washing dishes. There was some trays. Over some weeks they dwindled down to slim pickings. Staff and students are complaining there are no trays. I'm washing them as fast as they come back. So they buy some more trays to put out. Slowly they start disappearing again. Friday when I was at the meeting. I see the trays were down to slim pickings again. It's like people take them with their food. Go eat elsewhere in the building. Don't return the trays. They did send out a mass email asking if you see any trays around. Bring them to the cafeteria. A few returned. They got to find something more cost effective maybe as a throw away tray that is biodegradable earth friendly.

Then they talked of raising prices on some things. They said they went around some other colleges to see what they were charging for their meals. Other colleges were charging more for a lesser quality meal. Then went to the grocery store to see what they get per pound on the self service salad bar. Found out the store gets more. That they might have to raise prices. Even if it upsets people. Or cut out some of the menu items they sell daily. We got quite a large menu. More than other college cafeterias I seen. Just me doing shopping for home. I see how much food has gone up. It costs me more to make a daily meal than some years back. As for recycling. They do that. They got separate garbages for plastic cans and regular trash. Then they got a place for cardboard.

 

iVillage Member
Registered: 08-01-2007
Tue, 08-10-2010 - 2:18am
Carol, you sound like you have a lot of good ideas and observations. They are lucky to have you on staff. I don't know if colleges are run the same way as restaurants, since where the money comes from is different, but if you worked at a restaurant, the owner would be happy with you.
iVillage Member
Registered: 07-26-1997
Tue, 08-10-2010 - 5:23am
I was a bit confused at the meeting. They talked of some kitchen equipment come from some state budget. They have to request for something. Hope it gets approved. Food is out of the schools direct budget. Somethings they duplicate at the main campus. A few things like the coffee and soda situation. I will be submitting that one. So much rolling in my head now. I might even quote from the Serv Safe training book on some foods we can save and use for something else.