Stop Trashing Your Profits: The Ultimate Guide to Plate Waste

Plate waste can account for 60% or more of a foodservice operation's total food waste stream. While it may seem beyond your control, addressing this waste is a critical opportunity for operational optimization and substantial cost savings.

Our e-book, The Plate Waste Playbook: Proven Strategies to Protect Margins and Engineer Better Menus provides a practical roadmap to reducing waste through behavioral science and smarter service standards.

A Few Key Strategies You’ll Learn about:

• Implement "Choice Architecture": Simply reducing the size of plates and bowls can result in a 20% decrease in food waste.
• Standardize Serving Tools: Use small wares like ladles and scoops sized for one standard portion to prevent over-serving.
• Offer Samples: Providing "tasters" allows guests to try unfamiliar dishes before committing to a full plate they might not finish.
• Leverage AI Tracking: Use computer vision technology to identify and quantify exactly what diners are throwing away to inform your menu engineering.
  
  

Get more strategies you can implement today to finally take control of your plate waste!