5 ways to reduce food waste in your restaurant

Food waste isn't just an environmental problem—it's a direct hit to your bottom line. On average, restaurants waste 4–10% of food purchased. For a venue spending $50,000/month on ingredients, that's up to $5,000 literally going in the bin.

The good news? Most waste is preventable with better systems and visibility. Here are five practical strategies to cut waste, improve margins, and run more sustainably.

1. Track waste by reason and category

You can't fix what you don't measure. Start logging every waste event—spoilage, prep errors, over-portioning, customer returns—with a reason code. Use a simple mobile form or tablet app so staff can record it in seconds.

Why it works: Within a week, you'll see patterns. Maybe lettuce always spoils by Thursday (order less, or order twice weekly). Maybe your new prep cook over-portions proteins (training opportunity). Data turns guesswork into action.

2. Implement FIFO (First-In, First-Out) rigorously

FIFO is simple in theory: use older stock before newer stock. In practice, it falls apart without clear date labels and consistent routines.

Action steps:

• Date-label everything when it arrives.
• Store new deliveries behind old stock (literally push old to the front).
• Do a quick FIFO check daily during prep.

Why it works: Prevents "hidden" expired items lurking at the back of the walk-in. FIFO alone can cut spoilage waste by 20–30%.

3. Right-size your pars and reorder triggers

Ordering too much "just in case" leads to spoilage. Ordering too little leads to stockouts and lost sales. The sweet spot is data-driven pars based on actual usage.

How to optimise:

• Review the last 4 weeks of usage for each ingredient.
• Calculate average weekly consumption and variance.
• Set your par at 1.5× weekly average (or adjust for lead time and volatility).
• Set reorder triggers at 50% of par, so you never run out or over-order.

4. Standardise portions and train relentlessly

"Eyeballing" portions is expensive. A chef who free-pours 150g of protein instead of the spec'd 120g is giving away 25% more than planned—on every dish, every service.

Solution:

• Create detailed recipe specs with exact weights/volumes.
• Use scales, scoops, ladles with measured capacities.
• Train staff on portioning during onboarding and refresh quarterly.

Why it works: Consistent portions = consistent costs. It also improves customer experience (no "why is my serving smaller than last time?").

5. Use "near-expiry" specials strategically

If you're monitoring shelf life (hint: you should be), you'll know when items are 2–3 days from expiring. Instead of tossing them, feature them in daily specials.

Examples:

• Excess chicken? Run a "Roast Chicken Special" on Thursday.
• Wilting greens? Make a house salad or soup of the day.
• Day-old bread? French toast or panzanella.

Why it works: You turn potential waste into revenue. Customers love specials. You save money. Win-win-win.

Bonus: Make waste tracking effortless

All these strategies work—but only if they're easy to execute. That's where systems matter.

Equimise tracks waste automatically (valued at current cost), flags items nearing expiry, and suggests reorder quantities based on real usage. No spreadsheets, no guesswork—just fewer bins full of money.

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About the author: The Equimise team is dedicated to helping hospitality operators run smarter, waste less, and grow profitably with intelligent back-of-house systems.