Embrace restaurant technology companies. If there's a problem, someone is likely working on a solution—just do your research. While delivery platforms with high commission fees may be necessary for customer access, there are other ways to grow your customer base. For instance, catering platforms allow for larger orders in single transactions, social media helps connect with loyal customers and boosts visibility, and apps serve as marketplaces to reach new customers through rewards or meal plans.

Creative cooking: use surplus to create meal plans to ensure all is being used. Store in visible and accessible areas Label and date leftovers for easy identification.

Here are some potential strategies for preventing food waste: * Inventory management: Keep accurate records of inventory levels and expiration dates to avoid overstocking. * Proper storage: Store perishable items at the correct temperature and humidity to extend their shelf life. * Creative recipe development: Use surplus ingredients to create new and innovative dishes. * Donation programs: Donate surplus food to local food banks or charities. * Composting: Compost food scraps that cannot be used to reduce waste and create nutrient-rich soil. By implementing these strategies, culinary businesses can help to reduce food waste and minimize their environmental impact.

If you have surplus perishable Ingredient's to utilize In a short timeframe: I would review the ingredient's based on your current menu, create feature options based on utilization of these ingredient's onto your menu. Revise some current menu items to include these ingredient's and specify. If your organization does large scale catering, Is also another good way to use up product. You could support local food banks, community lunches that could take on such products in their perspective meals. If I can be more of assistance In brainstorming ideas I would love to be involved, hope this was helpful.