How Bacar Restaurant reduced it waste and costs

Bacar Restaurant reduced its waste and costs by building flexibility into its menu.

Bacar Restaurant opened on 15th May at Pullman Hotel Sydney Olympic Park. It launched with a three-course set menu that changes each week. “If we’re running out of an ingredient on a Saturday before we’ve gone into service, we can just change it up quickly,” Ben Nicholls, Food & Beverage Operations Manager, Accor Sydney Olympic Park explains. The approach allows Bacar to make the most of seasonality and serve ingredients when they are at their best price.

Bacar also diverts additional items to its catering offering. “Whatever we use in that three-course menu that week, we order a little extra. Then we use what’s leftover in a catering menu for local businesses. It’s minimising our food waste and our cost percentage on food has been exceptional in the past few months,” Nicholls says.

A meal at Bacar Restaurant

The catering team also keep MasterFoods salad dressings on hand to help speed up bulk preparation. Italian, Ranch and Caesar dressings have all proved popular.

Nicholls says the launch period gave the venue a lot of inbound traction to build upon. Now it is open for breakfast, lunch and dinner, three days a week.