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Every time food hits the bin, it’s not just scraps you’re losing—it’s money. Real money. And most kitchens don’t even realize how much is going out with the trash.
If you’re not tracking food waste, you’re throwing away cash every single day.
Let’s look at what that really means.
Wasted Food = Wasted Profit
Here’s the math no one likes to do:
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You prep 5 extra portions of salad “just in case”
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3 of them never get sold
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That’s £10–£15 in ingredients, prep time, labor, and storage
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Multiply that across all dishes, every day, all week
And suddenly, you’re tossing £300–£1,000/month—or more.
In some kitchens, food waste can eat up 4–10% of food costs.
For a business with slim margins, that’s a huge hit.
What’s Going in the Bin (and Why It Costs You)
🔥 Overproduction
Too many trays, too many portions.
→ You lose on ingredients, labor, and fridge space.
🧊 Spoiled inventory
Forgotten herbs. Wilted greens. Expired dairy.
→ That’s cash you paid for that never saw a plate.
🍽 Plate waste
Oversized portions or unpopular sides.
→ Guests leave it. You still pay for it.
🗑 Prep waste
Trimmings, peelings, and stems that could’ve been used.
→ You’re paying for food you never serve.
What That Money Could Be Doing
Let’s say your kitchen wastes £500/month. That’s:
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A week of wages for a part-time staffer
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A bulk upgrade to better ingredients
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A new set of kitchen tools or storage containers
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Profit in your pocket—or a buffer in tight months
When you stop wasting food, you create room to invest, grow, and breathe.
So… How Much Are You Tossing?
You don’t need fancy tech to find out. Start with a simple 7-day waste log:
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What’s being thrown out?
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How much?
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Why?
Then add rough cost estimates. You’ll quickly see where the money is disappearing—and where to act first.
Final Word: Don’t Let the Bin Eat Your Budget
Food waste isn’t just about sustainability—it’s a financial leak.
And like any leak, it only grows if you ignore it.
So ask yourself:
Are you running a kitchen… or feeding the bin?
