Reducing Food Waste

Food waste is one of the biggest hidden costs in the restaurant industry. When food goes unused, it’s not just the ingredients that are lost—it’s also the money spent on purchasing, storing, and preparing that food. By managing waste efficiently, restaurants can significantly cut costs and improve their bottom line. Here’s how:

Track and Analyze Waste

Keep a waste log to record what gets thrown away and why. This will help you identify patterns and adjust purchasing and portion sizes accordingly. Using inventory management software can further streamline this process.

Optimize Inventory Management

Implement the FIFO (First In, First Out) method to ensure older stock is used before newer items. Regularly check expiration dates and adjust orders to prevent over-purchasing.

Train Staff on Waste Reduction

Educate employees about portion control, proper storage, and creative ways to repurpose ingredients. When staff is mindful of waste, they can take proactive steps to minimize it.

Adjust Portion Sizes

If customers frequently leave food on their plates, consider reducing portion sizes or offering different portion options. This can save money and improve customer satisfaction.

Repurpose Leftovers Creatively

Find ways to use food scraps and surplus ingredients. For example, vegetable scraps can be used for stocks, and day-old bread can be turned into croutons or bread pudding.

Donate or Compost Excess Food

Partner with local food banks to donate surplus food that is still safe to eat. For unavoidable waste, consider composting to reduce disposal costs and promote sustainability.

By taking these steps, restaurants can reduce waste, save money, and operate more efficiently. Managing food waste isn’t just good for business—it’s good for the planet too!