Waste management is one of the most overlooked factors when it comes to running a food service operation, and very often leftover food is thrown away without thinking twice. Eye-opening research by Solid Waste Corporation Management Malaysia (SWCorp) reveals that Malaysians waste 25% of food during the process of preparation, production, and consumption.
One way to combat this troubling issue is by keeping an eye out for products with price control and price fluctuations. Determine the stability of these prices and make ingredient changes on the menu as you see fit. Otherwise, you may also consider cancelling an item out indefinitely if the cost of an item outweighs the profit in the long run.
Activating alerts for weather reports is also an excellent method to keep food waste in check. Your business may experience a decrease in diner footfall during the monsoon and rainy season, so be sure to prepare fewer ingredients to minimise wastage. Otherwise, there are various creative methods to repurpose leftover ingredients to good use.