Expenses on food are the largest portion of my living cost besides rent. And the major account related to food is Inventory (raw material, work-in-process, and finished FOOD in Fridge). How to keep cost low, increase inventory turnover, while still maintaining your finished food’s quality become the main concern in the kitchen. Here are some tips followed by examples.
1. Refurbish leftovers.
If you have some meat left from last meal or some leftovers from your doggie bag, mix them with fresh ingredients and create a new dish. Example: Roast chicken sandwich. I used the roast chicken left over from previous meal, and layered them with veggie and cheese on flat bread.
2. Diversify your products.
Example: Garden corn chowder. I figured I could never finish the milk I had in fridge before its expiration date. Coincidentally some fresh corns were on sale. This dish added delights to my day and also reduced the obsolete cost in production.
3. Look at what you have in the fridge.
Many people like to stock up on-sale items in their fridge to lower their raw material unit cost, so do I. However, many times I found these goods deprecate faster than I can consume them. So based your production on what you have in the fridge, instead of on what is on the shelves in store. Example: Apple kiwi grape smoothie. I opened my fridge one day and saw the drying grapes. The kiwis were there for weeks and the bottle of ginger ale was occupying the space of my fridge. Simple enough I put all the peeled fruits and drink in the blender, adding an apple to increase the thickness.
4. Last but not least, Bento!
If you cook too much, just pack everything in your lunch box (a bento). It will save you time from running back and forth to grab lunch plus the food is totally homemade!