?????? ???????????????? ??????????: ?? ???????? ?????????????? ● Prepare ingredients in batches, only chopping or slicing what's needed to reduce the amount of unused food. ?? ?????????????? ???????????????? ● Be mindful of portion sizes when plating to avoid over-serving, which often leads to waste. ?? ?????????? ?????????????????? ● Repurpose trimmings or scraps into stocks, sauces, or garnishes rather than discarding them. ?? ?????????????? ?????????????? ?????????? ● Keep a close eye on cooking times to avoid overcooking, which can lead to waste. ?? ???????????? ?????????? ● Implement the FIFO to use older inventory before newer stock, reducing the risk of spoilage. ?? ?????????? ??????????????, ???????? ??????????!

Reducing waste while maintaining quality starts with smart inventory management—track usage, rotate stock (FIFO), and repurpose trim for stocks, sauces, or garnishes. Portion control ensures consistency and reduces overproduction. Leverage root-to-stem cooking, turning scraps into flavorful broths or pickles. Train staff to optimize cuts and batch prep efficiently. Monitor waste logs to identify patterns and adjust ordering. Finally, donate safe leftovers and compost scraps for sustainability.

Improper portions + poor training = waste ? Proper Portion Sizes - You can have the most advanced inventory systems, the most complex spreadsheets, but if your team is not following the proper portion sizes you will have Waste. ? Correct Tools - If your team does not have the proper tools, no amount of training will make up the amount of waste. Using the correct portion spoons, scales, labels, etc. ? Training - If you hire a cook don’t just train them to see things like a cook rather train to see through the eyes of the owner. When they see how much even 1/2oz difference in portions can affect food cost it makes it easier for them to understand the magnitude of waste. ? Schedule - proper scheduling for the expected number of guests.

I have always used the rule of their away nothing without first making sure it cannot be used in stocks, sauces or other preparations. Including bones cartilage, vegetable cut-offs, dairy close to expiring and proper rotation if FIFO.

One thing that has always worked for me is creating as you go. Implementing stuffed pasta or egg rolls. Also streamlining menu’s to include some like ingredients!