They’re easy to miss—and costly if ignored.
Food waste in restaurants isn’t just a sustainability issue—it’s a profitability issue. Every scrap tossed is money lost. And while every kitchen is different, most restaurant waste traces back to a few repeat offenders.
Here are 3 common food waste mistakes that many restaurants make—and how to fix them.
1. Oversized Portions
Bigger isn’t always better. In fact, it’s one of the fastest ways to drive up food waste.
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The mistake: Serving portions that are larger than guests can reasonably finish. Plates come back with food untouched.
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The fix: Audit your portion sizes. Look at plate returns—what’s consistently left behind? Consider offering half portions or customizable sides for flexibility without waste.
2. Poor Inventory Management
Food that never makes it to the plate still costs money—and most of that waste starts in storage.
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The mistake: Buying more than you need, forgetting what you have, or not rotating stock properly. Items expire, go moldy, or get lost in the back of the walk-in.
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The fix: Implement a clear FIFO system (First In, First Out). Keep an up-to-date inventory log. Use digital tools or apps to track expiration dates and flag slow-moving items.
3. Ignoring Prep Waste
It’s easy to overlook how much waste happens before service even begins.
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The mistake: Over-trimming vegetables, discarding usable scraps, or prepping too much mise en place that never gets used.
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The fix: Train staff on yield efficiency—not just speed. Track pre-service waste and adjust prep volumes based on historical demand. Consider using offcuts in soups, sauces, or staff meals.
Bonus Tip: Start Measuring
If you’re not tracking waste, you’re guessing. And guessing leads to overbuying, overprepping, and overlooked opportunities.
Final Word
Cutting food waste doesn’t mean cutting quality. It means running smarter—with better margins, happier guests, and less waste at the end of the night.
Small changes = big results.
Start with one of these mistakes, and watch the impact add up.