Wasted Potential: Because “two-ish pans of onions” is not a valid metric
No dataset is messier than waste, and none is more honest. What ends up in the trash is unfiltered feedback from your operation and your guests, whether you asked for it or not. And more often than you’d expect, that mess is where the insights are hiding. Put simply, messy waste data isn’t the problem; it’s how you choose to use it that matters.
Ahead of the Ledger – Waste data isn’t perfect, and it doesn’t need to be. Profit and loss statements confirm results after the fact, but waste data moves faster, showing you when things are starting to drift.¹ ² Tracking waste per 100 meals can act like a check-engine light, signaling when demand and production are drifting out of sync. Identifying the reason food is being discarded, such as over-preparation, improper cooking, spoilage, poor product quality, or no demand, helps pinpoint where to look and what to adjust next.¹
Déjà Stew – You don’t have to fix all waste to make progress, just the waste that keeps showing up. In most kitchens, waste has regulars: the same items keep turning up in the trash, making them the easiest place to start.¹ ³ By focusing first on these repeat offenders, through smaller batch sizes, right-sizing how much is prepped and kept on hand, or limiting the availability of underperforming selections, teams can start quickly where the evidence already points, no task force required.² ³
Built into the Breakdown – Waste tracking doesn’t fail because people don’t care, it fails because it’s designed like paperwork instead of kitchen work. The most sustainable waste tracking systems don’t add to the work; they attach themselves to work that’s already happening.¹ ² Waste tracking sticks when it rides along with existing habits like scraping pans, breaking down stations, or resetting for the next meal.¹ When logging happens in those moments, it becomes automatic instead of optional. The payoff isn’t perfect data; it’s usable data, messy by nature, collected often enough to reveal patterns and drive real adjustments while they still matter.² ³
If your trash is already talking, we’re happy to help you listen. Just click below to get in touch with our team.
1. U.S. Environmental Protection Agency. (2014). Food waste logbook (EPA-530-K-14-005).
2. U.S. Environmental Protection Agency. (2025, March 25). Tools for preventing and diverting wasted food.
3. The Waste and Resources Action Programme (WRAP). (2018). The business case for reducing food loss and waste: Hotels.
