Latest / Restaurant Business with Fexingo: Food Service, Hospitality, and Independent Operators
The Hidden Cost Of Restaurant Plate Waste
Most restaurateurs obsess over food cost percentages and labor scheduling, but few track the silent drain of plate waste. In this episode, we examine a specific case study from a mid-sized independent operator who implemented a daily waste audit system, revealing that up to fifteen percent of their inventory was disappearing before it ever reached a customer’s table. Lucas breaks down the mechanics of tracking trim loss, spoilage, and prep errors, while Luna challenges whether the data collection burden is worth the operational overhead. We explore how simple bucket logging can uncover hidden…
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