At a glance:

  • Use portion-controlled cheese formats to prevent overuse and maintain dish consistency.
  • Choose versatile cheese types that work across multiple dishes to minimise overordering.
  • Store and rotate cheese properly using airtight containers, FIFO, and correct refrigeration.
  • Work with reliable cheese suppliers to ensure consistent quality, shelf life, and the right formats for catering.

In catering, margins are tight and expectations are high. You’re expected to deliver flavour-packed meals, manage budgets, and minimise waste, all while maintaining consistent quality. One ingredient that often ends up being overused or spoiled in the process is cheese.

Whether it’s the sliced cheddar in sandwiches or the shredded mozzarella on platters, cheese is one of the most used (and often wasted) ingredients in a commercial kitchen. But reducing waste doesn’t have to mean compromising on quality.

Here’s how smart caterers can reduce cheese waste while still delivering meals their clients love.

Embrace Pre-Portioned Cheese Products

When things get busy, it’s easy for staff to overdo it on cheese portions. A little extra here, a bit more there. It might not seem much, but it adds up fast. That’s where pre-portioned products come to the rescue.

Using products like Hi-Melt Cheese Slices ensures every burger or sandwich gets a consistent serving. This keeps your cost under control and your dishes are always uniform. Your customers would appreciate a consistently high-quality dish, and you don’t have to deal with cheese waste.

Controlling cheese portions in catering doesn’t just reduce waste; it saves time and improves quality control across your menu.

Opt for Versatile Cheese Varieties

Buying too many different types of cheese can lead to confusion, spoilage, and overordering. A smart and safe move is to use versatile cheese products that work across multiple dishes.

Take Shredded Mozzarella Cheese, for example. It’s ideal for pizzas, lasagna trays, arancini, cheesy garlic breads, and even mixed into savoury muffins. When you reduce the number of cheese types in your kitchen, you reduce the chances of waste. Its versatility also allows you to streamline inventory while still offering a diverse menu.

Relying on one cheese that suits multiple dishes and cuisines is a great way to minimise food waste in catering without compromising on flavour or variety.

Implement Better Storage Practices

Poor storage is one of the biggest reasons cheese goes to waste. But a few simple changes can make a big difference.

Keep products sealed in airtight containers, refrigerate at 5°C or colder, and store them away from strong-smelling foods. Always label and rotate stock using the FIFO (First-In, First-Out) method to ensure that older cheese is used first. Proper cheese storage is key to avoiding waste.

If you’re struggling with excessive cheese waste, investing in storage training for your team can go a long way. These small changes help preserve the quality of cheese for commercial kitchens and protect your bottom line.

Train Staff on Portioning Techniques

Even the best cheese won’t deliver good results if it’s not used properly. Teaching your staff how to portion accurately is essential. If your staff is well-trained in portioning techniques, you can buy cheese in bulk for your catering service, which is a cost-effective option that reduces waste.

Clear visual guides, such as example plates or weight-based training, can also help reduce over-serving. In a catering setting where you’re preparing dozens or hundreds of portions, getting portion sizes right can prevent kilos of cheese from going to waste.

Smart cheese storage tips and portioning practices are the backbone of an efficient kitchen, leading to less food waste.

Source Cheese from Reliable Suppliers

Cheese waste often begins before it even reaches the kitchen; it starts with the wrong supplier. Ordering from unreliable or inconsistent suppliers can lead to quality issues, short shelf life, or formats that don’t suit large-scale prep. All of this increases the chances of spoilage and overuse.

Working with a trusted foodservice cheese supplier means you’re getting cheese products that are consistent in quality, as they follow strict guidelines and maintain consistent quality in each batch. They also offer cheese in the right portion formats that are suited to high-volume use.

Whether it’s pre-sliced, shredded, grated, shaved or even sauces, sourcing the right cheese from the right supplier goes a long way. It helps you better manage inventory, streamline preparation, and maintain top-notch food quality, all while minimising waste.

 

You don’t have to choose between reducing waste and maintaining food quality. You can easily reduce cheese waste by using the right products, handling it smarter, and providing some staff training.

By switching to portion-controlled formats, using versatile cheeses, storing products correctly, and partnering with a reliable dairy supplier, caterers can deliver consistent, high-quality meals and operate more efficiently.

At the end of the day, reducing cheese waste is not just good for business; it’s good for your reputation, too.