How to reduce restaurant waste
You cannot cut what you do not measure. Log waste with a reason when it happens — prep trim, expiry, plate waste, overproduction — then act on the top ingredients.
Waste logging and wastage Insights are Growth and Scale.
Operational checklist
- Log waste at source with a reason code
- Review top wasted ingredients weekly
- Match prep to forecasted covers — not habit
- FIFO and expiry on receive
- Fix portion tools and recipes for high-waste items
- Separate plate waste (guest) from prep waste (kitchen)
How myRestrox helps
Storekeepers log waste with reasons and optional photo. Reports and Insights roll up cost and top ingredients. Insights recommends operational checks — it does not auto-change prep or accuse staff.