{"id":1821,"date":"2022-05-03T17:12:27","date_gmt":"2022-05-03T17:12:27","guid":{"rendered":"https:\/\/totalfoodcontrol.com\/consells-per-gestionar-minves-a-lhostaleria\/"},"modified":"2024-01-26T11:34:12","modified_gmt":"2024-01-26T11:34:12","slug":"consells-per-gestionar-minves-a-lhostaleria","status":"publish","type":"post","link":"https:\/\/totalfoodcontrol.com\/ca\/consells-per-gestionar-minves-a-lhostaleria\/","title":{"rendered":"Consells per gestionar minves a l’hostaleria"},"content":{"rendered":"

Gestionar correctament els aliments de la nostra cuina \u00e9s fonamental per optimitzar els recursos de qualsevol restaurant. La rendibilitat d’un restaurant al sector de l’hostaleria dep\u00e8n de petits detalls a la gesti\u00f3 del dia a dia. Des de Proacciona<\/strong><\/a>, consultoria en seguretat aliment\u00e0ria a Barcelona, \u200b\u200bvolem ajudar-te a combatre el malbaratament alimentari<\/strong> i fer que el teu negoci sigui molt m\u00e9s rendible i segur.<\/p>\n

Tipus de minves en hostaleria<\/h2>\n

Podem diferenciar dostipus de minves:<\/strong> la minva operativa i la minva natural. Aquests dos grups permeten gestionar els teus plats de manera m\u00e9s precisa i evitar grans p\u00e8rdues econ\u00f2miques en el teu negoci d’hostaleria:<\/p>\n

    \n
  • Minva operativa:<\/strong>Aqu\u00ed englobem totes les p\u00e8rdues que v\u00e9nen per errors d’elaboraci\u00f3, c\u00e0lculs incorrectes i tot all\u00f2 que estigui lligat al factor hum\u00e0 mentre es cuina o transforma el producte.<\/li>\n
  • Minva natural:<\/strong> En aquest grup podem identificar els productes que caduquen (aperitius envasats, begudes\u2026) i els productes peribles crus com la carn, el peix, fruites i verdures.<\/li>\n<\/ul>\n

    Com es calculen les minves?<\/h2>\n

    El primer que cal tenir clar \u00e9s que les fonts de p\u00e8rdues s\u00f3n diverses.<\/strong> \u00c9s a dir, passa als diferents passos que realitza el propietari d’un restaurant, des que compra un producte fins que el serveix als clients.<\/p>\n

    Aix\u00ed que el primer que cal fer \u00e9s identificar a quines parts del proc\u00e9s es produeixen aquestes p\u00e8rdues.<\/strong> Crear una taula de minves \u00e9s una bona opci\u00f3 per calcular les p\u00e8rdues generades per cada producte. \u00c9s a dir, quin percentatge de cada producte acaba a les escombraries i per tant es desaprofita. Aix\u00f2 ens donar\u00e0 una visi\u00f3 detallada de les p\u00e8rdues i analitzar\u00e0 amb quins aliments hem de ser m\u00e9s estrictes.<\/p>\n

    On es produeixen les minves?<\/h2>\n

    Les minves<\/strong> poden procedir de diferents processos i espais. Cal analitzar totes les fases per les que passen els aliments per localitzar on es produeixen la major quantitat de minves.<\/strong> A continuaci\u00f3 t’expliquem quines s\u00f3n algunes de les fases que cal analitzar i optimitzar en profunditat.<\/p>\n

    Rebuda de la mat\u00e8ria primera:<\/h3>\n

    Si comprem massa producte (m\u00e9s del que realment necessitem), no podrem vendre’l. La relaci\u00f3 entre all\u00f2 que rebem dels prove\u00efdors (les nostres comandes) i all\u00f2 que finalment venem als clients ha d’analitzar-se constantment.<\/p>\n

    Emmagatzematge dels aliments:<\/h3>\n

    Tots els productes han d’estar en bones condicions en arribar a les nostres instal\u00b7lacions. Aquestes condicions inclouen: temperatura adequada, col\u00b7locaci\u00f3 i protecci\u00f3. Si no es compleixen aquestes condicions, s’escur\u00e7ar\u00e0 la vida \u00fatil del producte.<\/p>\n

    \"\"<\/p>\n

    Preparaci\u00f3 i presentaci\u00f3 dels plats:<\/h3>\n

    Es generen moltes deixalles en preparar els plats. Moltes vegades, les p\u00e8rdues es produeixen per desconeixement perqu\u00e8 no es valora la pertin\u00e8ncia de triar la mesura quantitativa adequada. La formaci\u00f3 de professionals de la cuina amb un enfocament clar al camp de la cura eficient dels aliments \u00e9s fonamental.<\/p>\n

    Post-servei:<\/h3>\n

    Podem continuar buscant deixalles quan els clients surten del restaurant. Si els comensals sempre deixen alguns dels nostres plats amb sobres, potser les quantitats no siguin les \u00f2ptimes.<\/p>\n

    Claus per reduir minves en hostaleria<\/h2>\n

    Coneixent les causes principals per les quals es produeixen p\u00e8rdues,<\/strong> t’hem preparat alguns tipus per ajudar-te a reduir-les. Segueix els nostres consells per comen\u00e7ar a controlar tots els productes que intervenen en l’elaboraci\u00f3 d’un plat i gestionar-los de la millor manera possible per reduir les minves.<\/p>\n

    Formaci\u00f3 del personal<\/h3>\n

    \u00c9s imprescindible que les persones encarregades de preparar els plats s\u00e0piguen els passos que han de seguir a la recepta i com han de manejar i utilitzar adequadament els ingredients. Per tant, assegurar-se que la recepta sigui necess\u00e0ria ajuda a minimitzar el consum de producte.<\/p>\n

    Emmagatzematge i inventari<\/h3>\n

    \u00c9s important tenir un control exhaustiu sobre la recepci\u00f3 dels productes perqu\u00e8 es pugui verificar que estan intactes. Aix\u00f2 no obstant, tamb\u00e9 cal verificar que s’emmagatzemen a l’espai requerit i amb \u00f2ptimes garanties de refrigeraci\u00f3.<\/p>\n

    Adaptar el men\u00fa i promocionar-lo<\/h3>\n

    Confirma que els teus plats tinguin un bon preu per assegurar-te que les minves no siguin degudes al fet que no es venen com s’esperava. De tota manera, amb la informaci\u00f3 correcta, podeu avaluar la possibilitat d’eliminar els plats menys rendibles del men\u00fa o dissenyar promocions m\u00e9s personalitzades per fomentar les vendes i evitar la caducitat del producte.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Gestionar correctament els aliments de la nostra cuina \u00e9s fonamental per optimitzar els recursos de qualsevol restaurant. La rendibilitat d’un restaurant al sector de l’hostaleria dep\u00e8n de petits detalls a la gesti\u00f3 del dia a dia. Des de Proacciona, consultoria en seguretat aliment\u00e0ria a Barcelona, \u200b\u200bvolem ajudar-te a combatre el malbaratament alimentari i fer que […]<\/p>\n","protected":false},"author":5,"featured_media":1816,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[40],"tags":[],"class_list":["post-1821","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mermes"],"yoast_head":"\n\u25b7 CONSELLS per Gestionar Mermas a l'Hostaleria \u30102026\u3011<\/title>\n<meta name=\"description\" content=\"\u2611\ufe0f Aqu\u00ed trobar\u00e0s una s\u00e8rie de consells per ajudar-te a optimitzar processos i reduir minves aliment\u00e0ries. \u27a8 Click Aqu\u00ed!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link 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