1. Track ingredient usage patterns regularly. 2. Implement FIFO (First In, First Out) system for stock rotation. 3. Order based on actual demand and historical data. 4. Use portion control to avoid over-preparation. 5. Monitor expiration dates closely. 6. Repurpose leftovers creatively in new dishes. 7. Collaborate with suppliers for flexible delivery schedules. 8. Conduct regular inventory audits to prevent overstocking. 9. Implement a waste tracking system to identify problem areas. 10. Educate staff on minimizing waste during prep and service.

The key to reducing food waste is fine-tuning your inventory management to fit your kitchen’s needs. Here are a few strategies that have worked well for our HoReCa clients: Forecast Demand: Know your busy and slow times, and track popular dishes. This helps you buy only what’s needed. Use FIFO: Make sure older stock is used before new items to prevent spoilage, especially for perishables. Portion Control: Standardize serving sizes to avoid over-prepping. Audit Regularly: Frequent checks will reveal what’s being wasted, so you can adjust orders. Talk to Suppliers: Work with suppliers (like us!) to get flexible quantities that match your demand.

We need to analyze where businesses is heading and what is business forecast. Then we need to train our team regarding FIFO, waste management,portion control and how to minimize waste. Then we can plan our ordering strategy and evaluate the past business and inventory to bring everything on right track.

To minimize food waste, I would track usage patterns, adjust inventory levels based on demand, and implement a first-in, first-out (FIFO) system to ensure older items are used first.