- You can start by implementing a record holding system for the food that goes to waste on daily basis. - Seperate the garbage, paper, plastic and food waste containers to get actual numbers of your organic waste. - Record your numbers and find out which menu items are causing most of the food waste to try to take preventive actions. - Build a stock tracking system for your orders from suppliers to make a minimum / maximum stock list, which would give you optimum stock numbers after a while. - If your operation is high in volume and you are struggling to keep a record by yourself, you can use a programme like Materials Control to control your supplies.

Without conducting a waste audit, there is no way of truly knowing the amount of food waste your restaurant is tossing out as a result of your current operations and what your potential cost savings are to help your bottom line. This does mean you’re going to have to roll up your sleeves and go through the trash. Every day for one week, before you prepare your trash for pick up, have a team open the bags and sort out the trash into the following categories: Paper goods (paper towels, napkins, promos/flyers, etc.) Takeout products (cups, plates, containers, etc.) Produce (fruits, veggies) Meat (this can include poultry and fish, besides red meat) Plastics Other (aluminum foil, broken plates, etc.)

To decrease food squander, you can follow and break down information by executing a framework that logs food buys, utilization rates, and waste sums. Use stock administration programming to screen stock levels and lapse dates, and track how much food discarded. Examine examples to recognize regions for development, as over-requesting or unfortunate part control, and make changes in accordance with buying, stockpiling, and dinner wanting to limit squander.

Simple calculation,and customers need is the only solution .Good and tasty food .Its not the quantity but the quality that matter most.

Crie um sistema para registrar alimentos descartados, incluindo sobras, ingredientes n?o utilizados e produtos vencidos. Sempre que possível, pese o desperdício para quantificar o problema e identificar padr?es. Analise os dados coletados para identificar quais alimentos est?o sendo desperdi?ados com mais frequência e se as sobras aumentam em certos dias ou tipos de refei??es. Investigue as causas do desperdício, como superprodu??o, preferências dos clientes ou problemas de conserva??o. Ajuste o tamanho das por??es com base nas análises para evitar sobras excessivas. Considere implementar menus rotativos que utilizem ingredientes semelhantes, reduzindo assim o risco de estragarem.