Posted by u/throwing_away_money_literally
How do I cut food waste in a small kitchen?
Answered by Ask a Shop Owner ·
Waste is running 4% of food cost. Feels high. What is normal and how do I fix it?
u/askashopowner Owner-operator advisor
Top answer
Under 2% is healthy for a well-run kitchen. 4% means one of three things: over-ordering, over-prepping, or over-portioning. Do a waste log for two weeks, everything tossed goes into a bucket with a tag, weighed daily. You will find the leak in 10 days.
Common fixes: half your prep par levels on Sunday and Monday, use trimmings for staff meal and specials, and portion by scale (not eyeball) on any protein over $8/lb food cost.
One structural change worth more than any tactic: cross-utilize ingredients across the menu. A protein that only appears in one dish gets wasted; a protein in three dishes gets used up.
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