Latest / Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators
How a Restaurant Menu Waste Audit Saves 15 Percent Food Cost
Most independent operators think food waste is just a cost of doing business. But a structured menu waste audit — tracking what actually leaves the kitchen versus what goes in the trash — can uncover 15 percent or more in hidden savings. Lucas walks through the three-step process: weigh trim at prep, track plate waste by station, and measure overproduction at close. Luna pushes back on whether the labor investment is worth it for a busy kitchen. Together they break down a real example from a 60-seat Italian spot in Portland that cut $2,100 a month after one audit cycle. No software needed —…
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