Practicalities – what can you do?
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6. Practicalities – what can you do?
Faced with a vast amount of information about trends, rules, regulations and pressure to ‘do the right thing’ for your business and for your visitors, you may be forgiven for being overwhelmed and unable to decide where your priorities should be on maximising food opportunity in your attraction/experience.
A few small steps can make a big difference:
Reduce Waste
Aim to be WASTE FREE. Reducing food waste and the packaging saves the energy, effort and natural resources used to produce and dispose of it as well as the money.
- Plan menus better than you are already – seek out using EVERY part of your meal
- Make stocks and soups out of bones, vegetable trimmings etc
- Store food in the right place, cool cupboard, fridge or freezer
- Use leftovers in soups, smoothies.
- ‘Best Before’ and ‘Use By’ dates are different. ‘Sell by’ and ‘display until’ are for shops and stock control, not for shopper safety.
- Compost food waste where possible
Cost Calculator
Please find attached the cost calculator which can be used to calculate food Gross Profits.
Use this calculator to compare cost prices and work out menu prices which will yield you the right amount of profitability for your business. When you calculate cost prices of local, seasonal and healthier foods, you may find that you will be able to price these according to the quality, and provenance, and offer your visitor better value for money.