Half-eaten meals and sauces are immediately thrown away to prevent food poisoning and cross-contamination. Dips are among the common items that go to waste, so some restaurants are hesitant to serve them unless requested by a diner.
Here are 4 common problems when serving dips and how to solve them
- Problem #1: Dips stale fast
Freshly made dips have a short shelf life. They can be kept for 2 to 3 days in the refrigerator but after that, the bacteria in the creams and liquids will start to break down into its elements, making it smell and taste bad.
Solution: Store dips properly and use all your dips before their “use by” date. You can also buy commercially prepared packs instead, as they have a longer shelf life.
- Problem #2: Added cost
Most restaurants only serve dips on the side, and that means that unless you’re charging diners for your dips, you’ll have to spend extra money to make them.
Solution: If you’re serving special dips that are part of the meal, add the extra costs to the price that you are going to charge for that dish and make the dining experience more pleasant for both the diner and you. Otherwise, most won’t bother to order any dips if there’s an extra charge.
- Problem #3: Portions are too big
Making a big batch of a dip is not advisable unless you’re serving a large crowd. You’ll end up wasting ingredients, electricity and time if there are leftovers. Plus, once you’ve opened a big tub of dip mix, you must use everything as soon as possible or else the entire batch will spoil.
Solution: Measure your ingredients carefully before using them and use Lady’s Choice Portion Packs to help minimise food waste.
- Problem #4: Things can get messy
Sometimes diners pour out too much of the dips on saucers and don’t finish them. What’s worse, some don’t even end up touching the dips! As such, a perfectly good dip usually ends up untouched or soils a table napkin, which is a nightmare to clean up.
Solution: Control the serving size of your dips by using smaller containers or portioned servings.
Awareness is the first step to decreasing food waste. By recognising the steps you can take to reduce food waste, you save big on time, money and resources.