Is Food Waste Eating In Your Restaurant Profits?

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How To Reduce Food Waste and Boost Profits

Shrink is the reduction to a restaurant’s profits due to waste, whether unintentional or intentional such as staff theft. In general, the bigger the company, the bigger the waste, but small fast food outlets can be damaged too. If a restaurateur isn’t actively managing loss prevention, they’re losing money.

Sources of unintentional waste due to poor food management and preparation include overproduction, trim waste, expiration, spoilage, overcooked items, contaminated items and dropped items.
Some aspects of shrink, such as food waste, are controllable with systems and procedures. Other types, such as theft, require a little more ingenuity to control. Further tips to reduce waste…

Pre-Consumer Food Waste:

Post-Consumer Food Waste:

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