Pro tip: Keeping bone trimmings for broth orders turned things around

I saw a bunch of customers start asking for bones to make broth last year. Before, I just threw all those scraps in the bin without a second thought. One day, a lady came in looking for beef bones and I had to say no. That got me looking at all the good stuff going to waste. So, I began saving the bones from ribeyes and shoulder cuts in separate bags. Now, I have a steady stream of folks buying them every week. It cuts down on trash and adds a little extra to the till. Honestly, it made me value every bit of the animal more.

3 comments

3 Comments

nina_thompson42d ago

A zero waste mindset isn't just for butchers. Restaurants could save vegetable peels for stock or turn stale bread into croutons. It's about spotting profit in the stuff most people throw away.

rowan_gonzalez2d ago

That idea sounds good but real kitchens are too busy for extra prep work.

the_cameron2d ago

Seriously, I always figured that kind of thing was more trouble than it's worth. But seeing it cut waste and add to the till is pretty convincing. Might actually try it now.