At the Fairmont Royal York Hotel ’ s Reign Restaurant + Bar +
Bakery in Toronto , a whole rotisserie chicken is on the menu , but chefs are repurposing unsold birds into a popular salad , stock or soups , says executive chef jW Foster .
and clients to garner accurate guest counts and provide right-sized menus .
When it comes to reducing banquet waste , West agrees that knowing the guest is helpful — so operators need to take note of a hotel ’ s repeat banquet guests . “ We might have a group that comes in a lot , and it may be for 30 people every time , but we know they are light eaters . Maybe we don ’ t have to prepare a salad , for instance ,” she says . “ Or , we have a sports team coming through and they eat more , so we know we need to adjust .”
Executive chef Matthew Brennan at the Vinoy Renaissance St . Petersburg Resort & Golf Club also turns an eagle eye toward food waste management . When banquets request butternut squash puree for 500 people , he will order the squash already peeled to eliminate that waste and save time .
But there ’ s still more that can be done here : “ One of my chefs was using butternut squash , saved the seeds and toasted them with sea salt and smoked paprika and used them as a garnish , which also eliminated waste ,” Brennan says .
INTERGASTRA Stuttgart 15 – 19 February 2020 Hall 3 · Booth 3C31
FHA HORECA Singapore 03 – 06 March 2020 Hall 4 · Booth 4C 1-07
INTERNORGA Hamburg 13 – 17 March 2020 Hall A3 · Booth A3.409
Cutting station for Buffet heat lamps Perfect addition for Buffet heat lamps
n optimum heat retaining characteristics with top and bottom heat n suitable for presentation and carving n optionally with heated or unheated plate n knife-friendly and heat-resistant cutting board n equipped with a circumferential juice rim
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Buffet heat lamp
+ ( heated ) plate + cutting board
Cutting station with Buffet heat lamp
SCHOLL Apparatebau GmbH & Co . KG Zinhainer Weg 4 D-56470 Bad Marienberg
Phone : + 49 ( 0 ) 2661 / 98 68-0 www . scholl-gastro . de info @ scholl-gastro . de