Leaning into Leftovers

When it comes to a successful foodservice operation, waste is a necessary evil—or perhaps more of an annoyance. Unlike food safety, quality control, and accounting, food waste generally doesn’t cripple a brand. Instead, it slowly nips at the bottom line and throws off inventory orders ever so slightly.
Given how seemingly minor the consequences of a “little” food waste are, it’s no wonder that restaurant owners don’t pay closer attention to it when so many oth