Frugal Coffeehouse Ideas

Growing Sprouts

Thu, 04 Jun 2009 13:29:20 GMT

For the past six years, we have grown alfalfa sprouts for our coffeehouse sandwiches. This saves us a a lot, and takes very little time to accomplish.

To start the sprouts, we use quart wide mouthed canning jars, with plastic screens held on with screw on metal canning bands, or plastic perforated sprout lids.

We place 4 tsp. alfalfa seeds in the bottom of the jar, and then cover with an inch or so of water. The jar is labeled with the date, and left over night soaking.

In the morning the water is drained, the seeds rinsed, and the jar is placed upside down at an angle. This insures good air circulation. We use an old plastic soda carrier to hold the jars.

In the late afternoon the seeds are rinsed again, and kept in the angled upside down position. The seeds are rinsed well morning and late afternoon for the next 4 - 5 days. We start a new jar or two every day.

This time of year it takes about 5 - 6 days for the sprouts to fully develop for some nutritious, living food.

Saving Food Scraps

Mon, 27 Apr 2009 14:07:08 GMT

At my business we scrape the plates into what we call the "chicken bucket". We also put our vegetable trimmings, and baking scraps in it. This bucket is shared with one of our customers who supplements her chickens diet with them. We avoid putting onions in there because the chickens don't eat them.

Food Business Recycling

Fri, 06 Mar 2009 15:33:15 GMT

Greetings,

In my small town we have recycle bins for paper, plastic milk jugs, tin & aluminum cans, and glass. Food service paper is not recyclable there. We rinse and sort these items and take them to the town bins, and the rest goes in the garbage.

The food scraps go to chickens. The coffee skins and grounds go to the compost pile. I'm looking for ideas to do more.