Develop an action plan to determine whether the majority of your establishment’s waste come from spoilage, food preparation, or customer plates. This lets you know what to work on and where to begin. For example, if the problem comes from food preparation, find new ways to use unused parts of vegetables or fruits for other purposes such as for decoration. Learn how to estimate crowd turnouts through reservations and encourage moderation by serving well-balanced portions. After all, Ramadhan is all about self-discipline and resilience.