Training chefs

How to Cut Pre-Consumer Food Waste

Andrew Shakman, co-founder and President of LeanPath, offers seven ways foodservice operations can cut down on pre-consumer food waste.

Perhaps the easiest and quickest place to cut costs in any foodservice operation is at the garbage bin. The food waste in that bin represents inefficiency, plain and simple. There is nowhere else where as many opportunities for improvement present themselves so dramatically.
Food waste reduction offers this tremendous leverage because operators pay for each waste item four times:

• on the invoice for food purchases;
• in labor costs to prepare items;
• for e

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.