Forecasting Restaurant Sales/ Reduce Wastage

1
0
Joined Aug 22, 2018
Hi All,

I'm running a small restaurant and incurring high wastage cost on a daily basis. Is there any way I can overcome this challenge. Any tools available ?

PS: I am running this restaurant for the past 8 months.

Thanks,
Kavin Sac
 
1,341
865
Joined Mar 1, 2017
Describe the wastage and your details such as type of menu, cooler/freezer size, any storage issues, number of customers served over a given period of time etc etc.

The more details you provide, the better we can answer your question. :)
 
Last edited:
452
203
Joined Oct 1, 2006
Hi Kavin,

Like sgsvirgil said, need much more info.

Having said this, make soups and stews! That is my go-to for any extra/long products!

Good Luck!
 
4,769
1,019
Joined Aug 21, 2004
What is the wastage? Tools that come to mind are chef or consultant or input from members here, but as mentioned more input will produce more solutions.
 

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