As you are eating from your refrigerator, freezer and pantry this month, you may be amazed at how large a food stockpile you really have and wondering how you can better manage your food inventory in the future.  For some suggestions, we look to the business world, specifically, grocery stores and the restaurant industry.

“[M]arketers have put more thought into grocery stores than any other type of store”

–Kit Yarrow, consumer psychologist, quoted in “Grocery Store Displays Can Mask Higher Prices,” Associated Press, November 5, 2009

Grocery stores present food so that it appeals to us both visually and economically.  Some of these “secret” strategies include:

1. shelf placement
2. end stands and special displays
3. pricing that encourages bulk purchases
4. store brands versus name brand products
5. selective discounting.

The next time you are in the grocery store take a good look around at all of the merchandising strategies used.  What do you end up focusing on in the sea of merchandise?  To see an example of the marketing messages bombarding you in the grocery store, check out this video:

Restaurants also have lessons to offer on food preparation and service.  Fresh ingredients and a clean kitchen and pantry are the foundation of a good restaurant.  If you watch any episode of “Kitchen Nightmares,”  the first thing Chef Gordon Ramsay always does when he attempts to turn around troubled restaurants is clean out the “back of the house.” The video below is a classic clip comparing the cleanup required in a troubled restaurant with the pristine kitchen in Ramsay’s own restaurant. (Warning: Chef Ramsay uses some “colorful” language if you are sensitive or at work.)

Granted, a restaurant has some constraints on food preparation that we do not face at home, i.e. 1) the restaurant must always have enough of each ingredient to be able to make every item on their menu during all open hours; 2) the restaurant’s success will heavily depend on using fresh, unblemished ingredients; and 3) the restarauant cannot take any chances with foodborne illness.  At home, we can tolerate a shortage or lesser quality food.  The nature of restaurant operations therefore necessitates some food waste.

However, even restaurants have room for improvement in their food storage strategies.  Below are some suggestions to encourage food conservation from the California and New York waste management agencies.

Rotate perishable stock at every delivery to minimize waste due to spoilage.

Clean coolers and freezers regularly to ensure that food has not fallen behind the shelving and spoiled.

–“Food Service Waste Reduction Tips and Ideas,” California Integrated Waste Management Board

Consider using a computerized inventory tracking system to help better analyze inventory levels and spending while projecting future needs.

Improve purchasing and inventory control by installing order-tracking software to count the number and type of entrees, appetizers, desserts, etc. ordered each day.

Prepare a combination of recipes to use up all of a food product.

–NyCWasteLe$$, “Agencies & Schools,” New York City Department of Sanitation, Bureau of Waste Prevention, Reuse and Recycling

Also, restaurants have recently began to embrace conservation in other ways.  The National Restaurant Association has launched a “Conserve” program aimed at helping restaurants become more environmentally friendly.  The video below highlights the initiatives made in this area.

So, how can you apply lessons from the food industry to help you organize your food supply at home?  We will discuss that on Monday.  Have a good weekend!