Latest / The Operations Podcast with Fexingo: Process, People, and Profit in Modern Business
How a Restaurant Chain Cut Food Waste by 38 Percent with Prep Operations
In this episode, Lucas and Luna examine how a regional restaurant chain with over 200 locations reduced food waste by 38 percent in just six months by rethinking its prep operations. They break down the specific changes: moving from batch prep to on-demand prep, using a simple color-coded labeling system, and empowering line cooks to call out waste in real time. The conversation covers the operational metrics, the cultural shift required, and the financial impact—saving the chain roughly $1.2 million annually. They also touch on how these principles apply beyond restaurants, from hospitals to…
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