How to reduce food waste in a restaurant (and see it in margin)

Most kitchens estimate waste at half its real level, because only spectacular losses get remembered. The trimming, the over-prep and the forgotten container never enter the conversation.

Measure before you optimise

1. Log waste for two weeks with three fields: item, quantity, reason.
2. Group reasons into over-prep, spoilage, prep error and returns.
3. Rank by value lost, not by frequency.
4. Fix the top two categories only.

Prep against demand, not habit

Prep lists built on "what we usually do" ignore weather, local events and day-of-week patterns. A forecast that adjusts prep quantities is the single biggest lever on over-prep waste.

Make stock rotation visible

• Label every prepared item with date and shelf life
• Position stock so the oldest is physically first
• Review near-expiry items at the pre-service briefing