Why we weigh, and how to do it safely
What the scale is for, the three safety rules, and how to log in ten seconds.
About 3 minutes
Page 1 of 4
Every day, good food we already paid for goes in the trash before a customer sees it. Kitchens like ours waste about 4 to 10 cents of every food dollar this way (Leanpath). Nobody sees it because nobody counts it.
Page 2 of 4
This is not about blame. The scale measures the kitchen, not you. Goals are for the whole team. Nobody gets ranked.
Page 3 of 4
Three safety rules, every time. One: the waste scale has its own spot, away from prep and food. Two: bins have lids. Three: wash your hands after every weigh, before you touch food again.
Page 4 of 4
How to log: tap what it is, put it on the scale, type the number, tap why, save. Ten seconds. If you miss one, log it later. A missed log is worse than a late one.
Quiz
Practice only. Nothing here is saved. Crews take the quiz on the kitchen phone.