How a Restaurant Cash Flow Dashboard Cut Food Waste 15 Percent

Cash Flow Conversations with Fexingo: Working Capital, Receivables, and Small Business Finance · Jul 28, 2026 · 7m · transcript

Lucas and Luna break down the story of a Portland Italian restaurant that was losing $50,000 a year to food waste because its owner couldn't see the cash flow signals hidden in the inventory. They explore how a simple cash flow dashboard — tracking cost of goods sold and inventory turnover weekly — surfaced the problem: three high-waste menu items were destroying margins. The restaurant cut waste by 15 percent and saved $50,000 annually. Lucas explains the dashboard design, the data points that mattered, and how the owner used the numbers to renegotiate supplier contracts and adjust menu…