Waste, what is that? Kitchen doesn't have waste, make staff meal, do new feature item, donate. It is simple, treat food with respect, and you will not waste it.

📍𝗧𝗼 𝗠𝗶𝗻𝗶𝗺𝗶𝘇𝗲 𝗪𝗮𝘀𝘁𝗲: ☑️ 𝗣𝗿𝗲𝗽 𝗦𝗺𝗮𝗿𝘁𝗹𝘆 ● Prepare ingredients in batches, only chopping or slicing what's needed to reduce the amount of unused food. ☑️ 𝗠𝗼𝗻𝗶𝘁𝗼𝗿 𝗣𝗼𝗿𝘁𝗶𝗼𝗻𝘀 ● Be mindful of portion sizes when plating to avoid over-serving, which often leads to waste. ☑️ 𝗥𝗲𝘂𝘀𝗲 𝗧𝗿𝗶𝗺𝗺𝗶𝗻𝗴𝘀 ● Repurpose trimmings or scraps into stocks, sauces, or garnishes rather than discarding them. ☑️ 𝗠𝗼𝗻𝗶𝘁𝗼𝗿 𝗖𝗼𝗼𝗸𝗶𝗻𝗴 𝗧𝗶𝗺𝗲𝘀 ● Keep a close eye on cooking times to avoid overcooking, which can lead to waste. ☑️ 𝗥𝗼𝘁𝗮𝘁𝗲 𝗦𝘁𝗼𝗰𝗸 ● Implement the FIFO to use older inventory before newer stock, reducing the risk of spoilage. 🌍 𝗦𝗺𝗮𝗿𝘁 𝗰𝗵𝗼𝗶𝗰𝗲𝘀, 𝗹𝗲𝘀𝘀 𝘄𝗮𝘀𝘁𝗲!

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.

To cut waste without losing quality, focus on *portion control*, ensuring accurate servings to avoid excess. Use *FIFO* for inventory to reduce spoilage, and repurpose scraps (e.g., vegetable peels for stock). Avoid over-ordering by forecasting demand and train staff on *storage and handling*. These strategies ensure efficiency and maintain high standards

1. Sustainability Isn’t a Trend—It’s How Good Kitchens Run Waste is just a lack of creativity. Use every part of the ingredient, respect the craft, and make sustainability second nature. 2. Cook with the Seasons, Let Ingredients Shine Seasonal food tastes better, costs less, and makes your menu feel alive. Work with nature, not against it. 3. Scraps Are Flavor, Not Trash Peels, bones, stems—these aren’t waste; they’re the start of something great. A good stock can turn a decent dish into a masterpiece.

Pengendalin food waste dengan memaksimalkan menu yang saling sinkron dengan ingredients yang digunakan, sehingga waste dr satu produk akan menjadi ingredient pd menu lainnya.

To cut waste without compromising quality, focus on these 4 critical steps: 1- suppliers relations 2-inventory management 3-menu engineering 4-Staff Training: Even the best strategy fails without a well-trained team. Educate your staff on waste-conscious prep, portion control, and accountability. Make them part of the solution.