Latest / The Operator's Manual with Fexingo: Daily Decisions, Tactical Wins, and Business Execution
How a Single Restaurant Cut Food Waste 80 Percent With a Pre-Shift Huddle
In this episode, Lucas and Luna examine how one independent restaurant in Portland, Oregon—a 40-seat Italian place called Gino's—dramatically reduced its food waste by implementing a simple five-minute pre-shift huddle. The change cost nothing, required no new software, and produced measurable results within a single quarter. They walk through the specific script the kitchen used, the behavioral science behind why it worked, and how the same idea has been adapted by a 200-location hospital food service contract. A concrete case study in how low-tech communication protocols can drive…
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