• Use simple categories: prep waste, spoilage, plate waste, overproduction. 

• Photograph/weigh and record waste at the end of each shift. 

• Note reasons: expired, overcooked, customer left it, made too much, prep waste, etc. 

• Track by menu item to identify problem dishes. 

• Don’t change anything yet – just gather baseline data. 

• Prep waste: Trimming, peeling, cutting errors. 

• Overproduction: Making too much of daily specials. 

• Spoilage: “First in, first out” (FIFO) issues, over-ordering perishables. 

• Plate waste: Large portions, unpopular items. 

• Which dishes have the highest waste percentages? 

• Are portion sizes too large for price point? 

• Which ingredients spoil most frequently? 

• What prep methods create the most waste? 

• Reduce portion sizes for high plate-waste items by 10-15%. 

• Remove/modify dishes with consistently high waste. 

• Cross-utilize ingredients across multiple menu items. 

• Add ‘kitchen sink’ specials to use up excess ingredients. 

• Reduce orders for consistently wasted items. 

• Switch to smaller, more frequent deliveries for perishables. 

• Buy pre-prepped items if prep waste is high, which also saves on labor costs. 

• Negotiate with vendors for flexible order quantities and reusable crates and packaging. 

• Batch smaller quantities more frequently. 

• Use trimmings for stocks, soups, and specials. 

• Implement nose-to-tail cooking for proteins. 

• Create daily specials based on excess inventory. 

• Encourage staff to take home leftovers. 

• Utilize food rescue apps. An alternative to food donation is using third-party apps like Too Good To Go to sell leftover prepared food. Many restaurants are able to sell all leftover items! 

• Check with local food donation partners to see if they have the capacity to accept your leftovers.  

• Understand all donation partner requirements about types of food accepted. 

• Designate food donation storage area. 

• Aggregate and schedule weekly pickups. 

• Track weight and number of servings donated with the partner. 

PRACTICAL TIPS & TRICKS 

Quick Wins 

• Monitor inventory levels and expiration dates. 

• Adjust prep quantities based on sales patterns. 

• Store items properly to extend shelf life. 

• Document waste to identify improvement areas. 

• Log waste reasons to identify training needs. 

Enforce “First In, First Out” Procedures 

• “First in, first out” (FIFO), is common knowledge to experienced kitchen staff, but make sure to train new employees.  

• Offer consistent (visual) reminders to your staff. 

• Enforce policy to reduce food and financial waste.  

Tweak Your Menu to Be Low Waste 

• Create flexible menus that use overlapping ingredients. 

• Plan dishes that use whole ingredients (stems, leaves, peels). 

• Design portion sizes based on actual demand. 

• Build daily specials around excess inventory. 

Creative Ingredient Uses 

• Turn vegetable scraps into stocks and broths. 

• Use overripe produce in sauces, smoothies, or baked goods. 

• Transform day-old bread into croutons, breadcrumbs, or bread pudding. 

• Repurpose herb stems in marinades and infusions. 

• Make pickles from vegetables nearing expiration. 

Set Up Food Donation  

• Partner with local food banks or shelters. 

• Establish pickup schedules for surplus food. 

• Train staff on food safety for donations. 

• Track donated items for tax benefits. 

• Create clear labeling system for donated food. 

Use Data You Already Have - POS Configuration  

• Set up POS alerts for expiration dates. 

• Use inventory reports to identify slow-moving items for specials. 

• Enable waste tracking features to monitor waste.