Managing ingredients is an art in food delivery. The goal is to maximize menu variety with a minimum number of different ingredients. This reduces inventory, waste, and complexity.
The principle of the “ingredient matrix”: list all your ingredients and all your dishes. A good ratio is 30-40 ingredients for 15-20 dishes. If you have more ingredients than dishes, your menu is inefficient.
Versatile ingredients are your best friends: chicken can be grilled, fried, or in a sauce. Rice accompanies a curry, a bowl, or sushi. Green salad goes in a burger, a wrap, or a bowl.
Cross-utilizing ingredients: the tomato sauce on your pizzas is also the base for your pasta dishes. The cheese from your burgers also goes into your salads. Fewer references = less waste.
Plan your purchases based on projected sales. If you sell 30 burgers and 20 salads per day, calculate exactly the quantities of each ingredient needed.
Perishable ingredients (salads, herbs, fruits) should be ordered more frequently and in smaller quantities. Prioritize 2-3 deliveries per week instead of one large weekly delivery.
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