Smart Menu = Less Waste, More Profits

The secret is to utilize every raw ingredient to the max. How?

Raw ingredients that appear in several dishes — do you have herbs that are used for both salad and pasta sauce? Great, you saved money!

Utilize every part — vegetable peels can become a stock, less inviting pieces of meat can go into ragout or soup, and even dry bread can turn into croutons.

A well-organized fridge = fewer items thrown away.

When the kitchen is organized, it’s much easier to keep track of priorities.

FIFO method – First In, First Out. Do not let old products disappear behind the box of sauces!

Labeling expiration dates – this way, you won’t suddenly find a box of vegetables that you forgot about until it tried to escape from the fridge on its own

Smart inventory tracking – if you have a system like Zester, you’ll always know what’s in stock, what’s missing, and what needs to be ordered.

Order only what you really need

If you know what your customers are ordering more and less, you won’t buy unnecessarily.

Analyze the Food Cost – If there’s a dish no one orders and it requires expensive ingredients, maybe it’s time to cut it from the menu?

Match the inventory to the season and hours of operation – Are there dishes people only order in the summer? Don’t buy winter stock for them!

Plan according to holidays and events – so you don’t end up with excess stock after a holiday or busy weekend.

Want to start right now?

Take a fresh look at the menu, making sure the ingredients are present in several dishes.

Tidy up the refrigerator and storage room, so you don’t end up throwing away food.

Use sales data to order smarter.

Finally, waste prevention isn’t just about saving money — it also supports the environment and the running a smarter business. So go ahead, fewer full bins, and more cash registers!