5 easy food waste tips for any restaurant
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You don’t need a full kitchen overhaul to waste less—just a few smart habits.
Food waste eats into your profits, your time, and your sustainability goals. But cutting it doesn’t have to be complicated.
Here are five simple, no-nonsense tips that any restaurant—big or small—can start using today to reduce waste and save money.
1. Track What You Toss
Even just for one week.
Keep a visible waste log in the kitchen. Break it down by:
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Prep waste (spoilage, over-trimming)
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Plate waste (leftovers customers don’t eat)
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Production waste (overcooked, overmade, expired)
Why it works: You can’t fix what you can’t see. Waste logs help you spot patterns and adjust ordering, prep, or portions quickly.
2. Right-size Your Portions
If half the fries come back uneaten every time… you’re giving too much.
Look at:
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Side dish quantities
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Default add-ons (like bread or salad)
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Kids’ meal portions
Why it works: Smaller portions save money and reduce plate waste—without hurting guest satisfaction.
3. Use the Whole Ingredient
Turn “scraps” into something useful:
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Broccoli stems → slaw or soup
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Chicken bones → stock
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Herb stems → infused oil or pesto
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Citrus peels → syrup, zests, or garnishes
Why it works: You’ve already paid for it—why not get the full value?
4. Label & Rotate Everything
Use the FIFO method (First In, First Out). Label with:
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Product name
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Date received/prepped
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Use-by date (if relevant)
Why it works: A few seconds of labeling prevents accidental spoilage and saves hundreds over time.
5. Get Staff Involved
Food waste reduction isn’t a one-person job.
Share the “why” with your team. Create small goals, like:
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“No spoilage this week”
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“Reuse all bread ends”
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“Track waste daily for 7 days”
Why it works: When everyone’s invested, small changes become part of the culture—and stick.
Final Word: Start Small, Save Big
Food waste adds up fast—but so do the savings when you start cutting it.
You don’t need fancy systems or expensive tools to make progress.
You just need awareness, intention, and a few habits that actually fit your workflow.
