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How To Reduce Food Waste In Your Kitchen

There are many ways to mange and control your bottom line, and some may come from overlooked areas. Food waste in kitchens has become a growing concern for restaurant owners so much that it ranks ninth among the top 20 food trends on the National Restaurant Association’s annual “What’s Hot in 2015” list, based on a survey of almost 1,300 chefs. There are many things you can do to reduce the amount of waste your kitchen produces. Here we will examine some of the best practices to incorporate into your restaurant. These would include proper training of staff, better inventory practices, and a better supply chain.

Conduct A Waste Audit

First, conduct a waste audit to be able to see how much food is being wasted and where it’s coming from. Training your staff to keep track of this can show them what areas they might need to work on in order to cut down on unnecessary food waste. Implementing strict portion controls can ensure that every meal being made is done the same, which will cut down on over serving. This concept can also be applied to your menu. By seeing which items sell and which don’t, restaurant owners can change around their menu in order to give their customers the freshest product and ensure that nothing gets left behind.

Inventory Control

A good inventory system goes hand in hand with which food items are being thrown away and which sell more than others. Keeping a good inventory can also be beneficial to your supply chain. Knowing where your food waste items are at, you can better adapt your ordering to make sure you don’t order too much of items that get thrown away too often. Having a good real time inventory system in place is key to keeping track of what is being used and how often you are ordering it. The most important aspect is staying on top of your food waste in order to fix any problems before your bottom line gets smaller and smaller.


Proper training is the most important aspect of reducing food waste in your kitchen. Keeping your staff in the knowledge of food waste concern can make controlling it a lot easier. Implementing these practices, as well as other food waste principles, can dramatically cut down on the amount of money being spent on food, which any restaurateur knows, is 1/3 of their cost.

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