Every month, restaurants lose hundreds of euros to preventable food waste from temporary staff. New employees don't waste food because they're careless - they simply lack clear instructions about portion sizes, reuse protocols, and prep standards. Understanding this gap can save your kitchen substantial money.
Why new staff members waste more
New employees don't know your systems. They don't know that brown lettuce is still perfect for soup, or that leftover vegetables are ideal for a daily special. They throw away what they think is 'no longer good'.
- They don't know your portion sizes precisely
- They don't know which leftovers can be reused
- They don't dare to ask when in doubt
- They work slower, causing more spoilage
💡 Example:
An intern makes salad for 20 people:
- Your chef: 2.5 kg lettuce needed
- Intern without instructions: 3.5 kg lettuce used
- Extra waste: 1 kg lettuce = €4.50
Per week with 5 salads: €22.50 extra costs
The hidden costs of unclear instructions
It's not just about thrown-away vegetables. Unclear instructions create cascading problems:
- Oversized portions: 50 grams extra meat per plate = €3 per portion
- Wrong preparation method: Whole fish butchered instead of neatly filleted
- Mixed up ingredients: Expensive cheese used for simple pasta
- No FIFO: Old products stay, new ones get used
⚠️ Note:
A temporary worker who works 3 days can cause €200+ in extra costs during that time due to unclear instructions. That's more than you save on labor costs.
What goes wrong without clear agreements
Without instructions, new staff members make logical choices that cost you money. From years of working in professional kitchens, I've seen these scenarios play out repeatedly:
💡 Common situations:
- "That onion was a bit soft, so I threw it away"
- "I didn't know how much to use, so I added a bit more"
- "Those leftovers didn't look fresh, so in the trash"
- "I couldn't find the recipe, so I made it by feel"
The real impact on your food cost
Suppose you have a temporary worker for 2 weeks every month. Without clear instructions:
- 10% more waste: €150 extra per week
- 15% oversized portions: €200 extra per week
- Wrong ingredients: €100 extra per week
💡 Calculation example:
2 weeks temporary worker per month:
- Extra costs: €450 per 2 weeks
- Per year: €450 × 6 = €2,700
- Labor cost savings: €800
Net loss: €1,900 per year
Why clear instructions are missing
Many kitchen managers think cooking is 'logical'. But what's logical to you isn't logical to someone who doesn't know your kitchen:
- Recipes only exist in the chef's head
- Portion sizes are 'by feel'
- Which leftovers are reusable is unwritten knowledge
- FIFO rules aren't explained
- No time to explain everything during busy service
The solution: system for new staff
With a clear system you prevent this waste:
- Written recipes: Exact quantities per portion
- Photos of portions: This is how it should look on the plate
- Reuse checklist: What can you use again
- FIFO labels: What needs to be used first
Tools like KitchenNmbrs help by digitally recording all recipes and portion sizes, including photos. That way every new employee can immediately see how it should be done.
How do you prevent waste from new staff members?
Create an instruction folder
Write down your 10 most important recipes with exact portion sizes and photos of the final result. This prevents guesswork and oversized portions.
Document reuse rules
Write down which leftovers can be reused and what for. For example: leftover vegetables for soup, soft onion still good for sauce.
Introduce FIFO system
Label everything with the date and explain: First In, First Out. New staff members will then know which products need to be used first.
✨ Pro tip
Document your 5 most-ordered dishes within the first 72 hours of hiring temporary staff. New employees cause 60% of their total waste in those crucial first 3 days before they understand your systems.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
How much extra waste do new staff members typically cause?
Without clear instructions, often 15-25% more than experienced staff. This amounts to €20-50 in extra costs per day, depending on your turnover. The difference becomes stark during busy periods when mistakes multiply.
Why don't new staff members dare to ask?
They don't want to be a bother or appear incompetent. Besides, there's often no time to explain everything in a busy kitchen. Most interns assume they should figure things out independently.
Can't I just say: use common sense?
What you consider common sense is based on years of experience. A new employee doesn't have that experience and makes different choices. Your 'obvious' portion size isn't obvious to them.
Does a buddy system help reduce waste from temporary staff?
Yes, but only if the buddy also has clear instructions. Otherwise you're just passing on unclear guidance to the next person. The buddy needs documented standards to reference, not just personal habits.
⚠️ EU Regulation 1169/2011 — Allergen Information — https://eur-lex.europa.eu/eli/reg/2011/1169/oj
The allergen information on this page is based on EU Regulation 1169/2011. Recipes and ingredients may vary by supplier. Always verify current allergen information with your supplier and communicate this correctly to your guests. KitchenNmbrs is not liable for allergic reactions.
In the UK, the FSA enforces allergen regulations under the Food Information Regulations 2014.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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