Menu planning

Reducing food waste through menu planning can be achieved through several strategies, including:

1. Menu analysis: Regularly reviewing menu items and analyzing sales data can help identify which dishes are popular and which are not, allowing the restaurant to make informed decisions about what to keep and what to remove from the menu.

2. Portion control: Proper portion control can help reduce food waste by ensuring that customers receive the right amount of food and that leftovers are minimized.

3. Ingredient management: Managing ingredients effectively can help reduce waste by ensuring that ingredients are used before they go bad and by reducing the amount of food waste generated in the kitchen.

4. Flexible menu offerings: Offering flexible menu options, such as small plates or half portions, can help reduce food waste by allowing customers to order the right amount of food to meet their needs.

5. Recipe development: Developing recipes that make use of food scraps and leftovers can help reduce waste and create delicious, sustainable menu items.

6. Food donation: Partnering with local food banks and charities can help the restaurant donate surplus food to those in need, reducing waste and making a positive impact on the community.

For more information visit: https://www.touchbistro.com/blog/sustainable-restaurant-menu/