Peter John in Retail (comercio, restauración, hosteleria), restaurantes y hoteles, Restaurantes Digital marketing specialist • POFI Technologies Aug 27, 2020 · 2 min read · ~100

Paving way to reduce food wastage to increase restaurant profits

Beyond green sustainable food partners is a food service consulting company. Their consulting business is on pause for the time being and they have shifted their focus solely to catering. Even with just 20% of their business active now, they are able to survive in the market due to their methods of waste reduction. The money which they save through waste reduction is then utilized to prepare healthy meals sourced from local raw materials and premium ingredients to boost sales. Interesting, right?  

We will study on how to reduce food waste and transform your restaurant business for a better tomorrow by providing quality meals to customers and in turn boost sales.

Paving way to reduce food wastage to increase restaurant profits

Maintaining kitchens with minimal waste

For this to happen you have to simplify your menus and measure out your portions. 

Proper food measuring and organizing 

To reduce the amount of spoil food or even over production it is very important to meticulously portion out the ingredients. It is a time consuming process but is worth the effort and once you get used to the process the practise will become a part of your workflow. Scales are used and it is made sure that not even one crumb of bread or drop of sauce goes to waste. We also keep an exact account of what a customer eats and what he throws away helping us to purchase precisely and save time and money in the long run. 

Managing staff precisely also plays an important role in adding to our organizational discipline. This includes getting done with prep work even before the cooking begins and also going about ingredients in an unorganized manner. Following production schedules can also ensure a smooth workflow especially when it is a teamwork and help lower labor costs and develop collaboration.  

Make your food menus simpler 

More menu options means more waste. Also we don’t want huge quantities that ultimately result in waste. Use minimal ingredients and create simple, delicious dishes in a quantity which customers are likely to consume. 

Keep the choices in your menu to a minimal three at any time and try to make it the best as far as taste is concerned because all customers care for is the quality of the food. You can also save money by having only adequate inventory as it will not create headaches when unprecedented times like a pandemic hits us. Keeping the food wastage quantity to a bare minimum will also help you serve customers with quality food. 

Managing food wastage and keeping minimum inventory are different ways to boost sales.  Making these ideas a practical part of your restaurants functioning will help in contributing towards more sales. Read on to know more on how to boost restaurant sales.


  • Serve dish that is clean, tasty and made from high quality ingredients even if the times are trying like a pandemic 

  • Better food means more customers

  • Quality meals means more customers which in turn can help you buy ingredients for bulk and save money

  • Cutting on waste means you can concentrate on buying better products from saved money

  • You can concentrate on giving customers quality meals rather than processed foods ensuring best sales and numbers

Why is it important to reduce food wastage and over production?

Even though we are going through a pandemic there is no such food shortage as we think. But the problem arises because 

a.) Existence of a weak supply chain to distribute and redistribute the manufactured food. 

b.) Distribution of food in an unfair manner

c.) Lack of money in the market to buy foodstuffs

Reduction of food waste by commercial ventures 

If commercial ventures work according to a proper plan for waste reduction and management a large bulk of the starvation can be avoided. All they need to do is donate their unused perishables. 

Measures taken by communities to reduce food waste and ensure unbiased distribution 

This includes regulation by concerned authorities to buy only what is necessary, self regulation which ensures that only what is required by an individual is stocked up, sharing and tie-up with local organizations for donations. 

To wrap up

Food wastage is a practice which is not considered by many as grave. With the entry of the pandemic the importance of preserving foodstuffs and adhering to minimal wastage has acquired paramount importance. The importance of minimal food waste is slowly gaining ground and more people are becoming aware and practicing methods to minimize food waste for a better tomorrow!