Fighting Food Waste with Smarter Operations: A Business Imperative for Restaurants

Food waste is one of the restaurant industry’s most persistent and costly challenges. According to ReFED, restaurants in the United States alone waste 5.76 million tons of food every year. That food waste equates to billions of dollars literally thrown away. In today’s climate of inflation and economic uncertainty, cutting waste is not just an environmental responsibility, it’s a critical business strategy. 

The foodservice sector is responsible for approximately 20 percent of all food waste generated in the United States, per ReFED’s analysis. With razor-thin margins, restaurants cannot afford to overlook how food waste directly impacts profitability, operational efficiency and job security. 

The good news: solutions are well within reach. By optimizing operations and adopting smarter management practices, restaurants can dramatically cut food waste without overhauling their entire business model. 

By optimizing operations and adopting smarter management practices…