LESSON 15: RECOVERY USAGES

Utilizing products to minimize shrink

Shrink or Spoilage is an expected part of the deli; our job is to find and execute ways to minimize losses.

Recovery

Deli Meats

• Sandwiches - Ends should be separated, sliced and used to create Grab & Go wraps, or cut up the ends and add to soups. Some retailers will mix the meats to create a “poor boy” option.
• Soups – Add the ends, cut up to soups.
• Rotisserie Chicken - Left over from the day before can be shredded and used to make in-house enchiladas, added to soups, or to make wraps.
  
  

Salads

• Pack out into Grab & Go in pints and quarts before the product goes out of code. Fresh is better.
• Sandwich and Salad Combos - Create an in-store combo and add a selection of salads. This helps with rotation and if you are long on an item.
  
  

Entrees

• Hot Bars – Rotate entrees into the hot bar prior to losing it to code.
• Grab & Go Meals – Use rotisserie chicken cut into pieces, thick turkey, beef, or ham slices as the entrée in the meal.
  
  

**Please keep in mind, since Covid, many of our usual options for items used in recovery have decreased.