Cut Kitchen Waste, Boost Your Profits Today

Alright folks, Sammy here, reporting live from my home office in Nashville – yes, Luna is currently supervising from her sunbeam perch on my desk, occasionally swatting at my pen. Today, we’re diving into a topic that’s near and dear to my heart, both as a food lover and, let’s be honest, as a marketing guy obsessed with efficiency: reducing waste and boosting profits in your kitchen. It’s a classic win-win, but so many kitchens, big and small, are literally throwing money in the trash. I’ve seen it countless times, from bustling commercial operations back in my Bay Area days to even some of the charming spots here in Music City. It’s not just about the food itself; it’s about everything that goes into it. Today’s date is May 7, 2025, and this issue is as relevant as ever.

I remember one particular consultancy gig, years ago, with a pretty popular restaurant. Their food cost was through the roof, and they couldn’t figure out why. We spent a week just observing, and the amount of perfectly good produce being trimmed too aggressively, or entire pans of prepped ingredients being forgotten at the back of the walk-in until they turned into science experiments… it was heartbreaking. And financially, it was a slow bleed. That experience really hammered home for me how crucial waste reduction is, not just for the planet (which is a HUGE deal, obviously), but for the sheer survival and profitability of a food business. It’s something I think about even in my own kitchen – how can I use that slightly sad-looking carrot? Can these broccoli stems become something amazing? It’s a constant puzzle, but a rewarding one to solve.

So, what’s the game plan for today? We’re going to dissect this whole waste-profit puzzle. We’ll look at how to actually figure out where your waste is coming from, smart ways to buy and store your ingredients, how to get your team on board, and even how a little creativity in menu planning can turn potential trash into treasure. My goal here isn’t to give you a bunch of rigid rules, because let’s face it, every kitchen is different. Instead, I want to spark some ideas, share some hard-earned insights, and maybe, just maybe, help you see your kitchen’s ‘waste’ in a whole new, more profitable light. Let’s get into it, because honestly, who doesn’t want a healthier bottom line and a happier planet? It feels like a no-brainer, but the execution, ah, that’s where the challenge lies.

Unlocking Kitchen Profits by Slashing Waste

The Hidden Price Tag: Unpacking the True Cost of Waste

Okay, so when we talk about kitchen waste, most people immediately think of the cost of the discarded food itself. And yeah, that’s a big part of it. If you toss out a pound of prime beef, you’ve lost the purchase price of that beef. Simple, right? But hold on, because that’s just the tip of the iceberg, and as someone who’s spent years looking at profit and loss statements, I can tell you the hidden costs are where it really stings. Think about the labor cost involved. Someone had to order that beef, receive it, store it, maybe even prep it before it got wasted. That’s time, and time is money. Your staff’s wages aren’t just for cooking the food that gets eaten; they also inadvertently cover the prep of food that ends up in the bin. It’s a cycle that can be hard to break if you’re not looking closely.

Then there’s the energy cost. That wasted beef? It was probably kept in a refrigerator or freezer, consuming electricity. If it was cooked then discarded, you’ve also wasted gas or electricity for the ovens or stovetop. These are often seen as fixed overheads, but they’re directly impacted by the volume of food you handle, including the food you waste. And don’t forget disposal costs. Whether you’re paying for more frequent trash pickups or specialized organic waste services, the more you throw out, the more you pay to get rid of it. It seems obvious, but it’s amazing how these ‘small’ costs add up over a month or a year. I’ve seen businesses save thousands annually just by reducing their waste volume and, consequently, their disposal fees. Sometimes I wonder if businesses even track this stuff properly, or if it just gets lost in the ‘cost of doing business’ shuffle.

Beyond the tangible financial losses, there are softer, yet equally significant, costs. Consider the impact on staff morale. Good chefs and kitchen staff generally have a respect for ingredients. They don’t like seeing food wasted; it can be genuinely disheartening and demotivating. This can lead to a less engaged team, which has its own knock-on effects on productivity and quality. And what about your brand? In an increasingly eco-conscious world, visible wastefulness can damage your restaurant’s reputation. Customers are more aware and more concerned about sustainability. Seeing overflowing bins or hearing about wasteful practices can definitely influence their dining choices. So, the real cost of kitchen waste? It’s a complex beast, touching everything from your direct expenses to your team’s spirit and your public image. It’s far more than just the price of that spoiled lettuce, its about the whole ecosystem of your operation.

Shining a Light on Spoilage: The Power of a Waste Audit

If you’re serious about tackling waste, you first need to understand exactly what you’re dealing with. You wouldn’t launch a marketing campaign without understanding your target audience, right? Same principle applies here. You need data. And that’s where a kitchen waste audit comes in. It sounds a bit formal, maybe even intimidating, but it doesn’t have to be. At its core, it’s about systematically tracking and categorizing what’s being thrown away, why, and in what quantities. I know, I know, dumpster diving isn’t glamorous, but the insights you gain are pure gold for your bottom line. You can’t manage what you don’t measure – it’s a mantra in my marketing world, and it’s just as true in the kitchen. Sometimes I think half of business success is just paying attention to the details everyone else ignores.

So, how do you actually do it? You can start simple. Set up separate, clearly labeled bins for different types of waste – say, vegetable trimmings, meat scraps, dairy, cooked food spoilage, and plate waste (what customers leave behind). For a set period, maybe a week, have your staff diligently record what goes into each bin. This could be done with simple log sheets, weighing the contents of each bin at the end of each shift, or even taking photos. The key is consistency. You want to identify patterns. Are you consistently throwing out a particular vegetable because it spoils too quickly? Is there a lot of a certain dish coming back uneaten? These are the clues you’re looking for. For instance, if your Monday audit shows a mountain of wilted herbs, maybe your weekend ordering needs adjustment, or your herb storage isn’t quite right. It’s like being a detective in your own kitchen.

Involving your team in this process is absolutely crucial. Don’t just spring it on them; explain the ‘why’ behind it. Frame it as a collective effort to make the kitchen more efficient and even more profitable, which can lead to better things for everyone. They’re the ones on the front lines; they’ll often have the best insights into why certain waste is happening. Some kitchens even use tech for this – smart scales that automatically log waste, or software that helps analyze the data. But honestly, a few dedicated bins and some attentive staff can get you a long way. The goal isn’t to point fingers, but to gather actionable data. Once you have a clearer picture of your waste streams, you can start making targeted changes, and that’s when you’ll really see the impact on your profits. Trust me, the initial effort of an audit pays for itself many times over. It’s an investment, not an expense.

Smart Sourcing: Purchasing and Inventory Mastery

Alright, you’ve done your audit, you know what’s going in the bin. Now what? A huge chunk of waste prevention happens before ingredients even hit your shelves. Let’s talk about smart purchasing and inventory management. This is where that analytical side of my brain gets really excited. It’s all about systems and patterns. First off, the golden rule: FIFO. First-In, First-Out. It’s so simple, yet so often neglected. New stock goes to the back, older stock comes to the front. This ensures you’re using ingredients before they expire. Train your team on this religiously. Make it a non-negotiable part of your stocking procedure. Luna, my cat, even practices FIFO with her toys, always batting the oldest ones out from under the sofa first. If she can do it…

Beyond FIFO, your relationship with suppliers is key. Are you ordering too much at once to get a bulk discount, only to have half of it spoil? Sometimes, more frequent orders of smaller quantities, even if slightly more expensive per unit, can save you money in the long run by reducing spoilage. Talk to your suppliers about their delivery schedules and minimum order quantities. Building a good rapport can also lead to better quality produce and more flexibility. And please, please, resist the temptation of overstocking, especially with perishable items. That ‘great deal’ on tomatoes isn’t so great if you end up composting half of them. Be realistic about your usage rates. This is where your audit data comes in handy again – it helps you forecast demand more accurately. Seasonal buying is another big one. Ingredients that are in season are often fresher, cheaper, and taste better. It also encourages menu creativity. Why struggle with out-of-season asparagus when beautiful local squash is abundant and affordable?

And then there’s the nitty-gritty of receiving and storage. Inspect deliveries thoroughly. Don’t accept produce that’s already looking sad. Ensure your storage areas – dry store, refrigerators, freezers – are organized and clean. Proper labeling with delivery dates and use-by dates is crucial. I can’t stress this enough. Unlabeled mystery items in the back of the walk-in are just waste waiting to happen. Maybe I should clarify: the clarity of your labeling system can directly impact your waste levels. Make it foolproof. Digital inventory systems can be a godsend here, helping you track stock levels, monitor expiration dates, and even automate reordering. But even a well-maintained spreadsheet or a clipboard system can work wonders if used consistently. It’s about discipline and attention to detail, which, admittedly, can be tough in a hectic kitchen environment, but the payoff is massive.

Menu Magic: Turning Potential Waste into Profit Centers

This is where the fun really begins, in my opinion. Creative menu planning is one of the most powerful tools you have for fighting waste and, simultaneously, delighting your customers. Think of it as culinary alchemy – turning what might have been scraps into gold. Root-to-stem cooking is a fantastic example. Carrot tops can be made into pesto, broccoli stems can be pickled or used in slaws, and potato peels can be fried into crispy snacks. It requires a shift in mindset, seeing potential in every part of an ingredient. Similarly, nose-to-tail butchery, if it fits your concept, utilizes the entire animal, drastically reducing waste and often introducing customers to new and exciting cuts.

Don’t be afraid to use daily or weekly specials to feature ingredients that are nearing their prime or items you have a slight surplus of. This not only prevents waste but also adds variety to your menu and can create a sense of urgency or exclusivity for customers. For example, if you have an abundance of ripe peaches, a peach cobbler special or a peach-infused cocktail could be a big hit. Vegetable trimmings – onion peels, celery ends, carrot peels – should never see the inside of a trash bin before they’ve simmered into a flavorful stock. That stock then becomes the base for soups, sauces, and risottos, adding depth and flavor for virtually no extra ingredient cost. Yesterday’s bread? Perfect for croutons, breadcrumbs, panzanella, or bread pudding. The possibilities are endless if you encourage your kitchen team to think creatively.

It’s also worth considering how your core menu items can be cross-utilized. Can the same grilled chicken be used in a salad, a sandwich, and a pasta dish? This reduces the number of unique ingredients you need to stock, simplifying inventory and lowering the risk of spoilage for obscure items. However, there’s a balance to be struck. You don’t want your menu to feel repetitive. Is this the best approach for every dish? Probably not. But for staple proteins or vegetables, it’s a smart strategy. Engage your chefs in this process. Challenge them to come up with innovative ways to use byproducts or surplus ingredients. You might be surprised by their ingenuity. This not only reduces food cost percentage but can also become a talking point, showcasing your kitchen’s commitment to sustainability and resourcefulness.

The Chill Factor: Extending Ingredient Life with Proper Storage

You’ve bought smartly, now you need to store smartly. It sounds so basic, doesn’t it? But honestly, improper storage is a massive contributor to premature spoilage and waste. Think of your refrigerators and freezers as critical care units for your ingredients. Temperature control is paramount. Refrigerators should be kept between 34-40°F (1-4°C), and freezers at 0°F (-18°C) or below. Regular temperature checks are essential – don’t just assume they’re working correctly. Invest in good thermometers for each unit. And avoid overcrowding your fridges; cold air needs to circulate to keep everything properly chilled. A packed fridge is an inefficient fridge, and often leads to those forgotten items in the back slowly dying.

Beyond temperature, how you store items matters immensely. Use airtight containers for prepped ingredients and leftovers. This prevents cross-contamination, reduces odor transfer, and helps maintain moisture levels, keeping food fresher for longer. Different types of produce have different storage needs. Some fruits and vegetables release ethylene gas, which can cause other nearby produce to ripen and spoil faster. Knowing who likes to be neighbors and who doesn’t can make a big difference. For example, keep apples, bananas, and avocados separate from ethylene-sensitive items like lettuce, broccoli, and carrots. A quick online search can give you a good compatibility chart. It’s these little details that add up. You might be surprised what a difference a little separation makes.

And I’ll say it again: label everything. Date received, date prepped, use-by date. Make it clear, make it consistent. This ties back to FIFO and ensures that everyone in the kitchen knows what needs to be used first. Store raw meats on the lowest shelves of the refrigerator to prevent any drips from contaminating other foods below. Keep your dry storage areas cool, dry, and well-ventilated. Ensure items are stored off the floor. Regularly clean and organize all storage areas. It’s not just about hygiene; an organized storage system makes it easier to see what you have, reducing the chances of ingredients getting lost and expiring. I’m torn between emphasizing temperature or labeling more, but ultimately, they’re both critical. You can’t have one without the other for optimal results.

Team Transformation: Cultivating a Waste-Conscious Crew

You can have the best systems in the world, but if your team isn’t on board, your waste reduction efforts will likely fall flat. Staff training and engagement are absolutely fundamental to creating a sustainable, waste-conscious kitchen culture. It’s not about being the ‘food police’; it’s about education and empowerment. Start by explaining the ‘why.’ Show them the data from your waste audit. Help them understand the true cost of waste – not just the financial impact on the business, but the environmental impact too. Many people, especially in the culinary field, have a natural aversion to waste once they’re made aware of its scale and consequences.

Incorporate waste reduction techniques into your regular training. This includes proper knife skills to minimize trim waste (using more of the vegetable, for example), accurate portioning, and correct storage procedures. Teach them about repurposing ingredients and encourage them to share their own ideas. Sometimes the best waste-saving innovations come from the folks doing the prep work every day. Consider setting up a small incentive program for great waste reduction ideas or for teams that consistently meet waste reduction targets. A little friendly competition or recognition can go a long long way. Make it a topic in your regular team meetings. Share successes, discuss challenges, and brainstorm solutions together. This fosters a sense of ownership and collective responsibility.

Building this culture takes time and consistent effort. It’s about reinforcing good habits and making waste reduction a part of ‘how we do things around here.’ Lead by example. If the head chef or manager is seen to be careless about waste, it sends the wrong message. Conversely, if leadership champions these efforts, it sets a powerful precedent. Maybe I should clarify: this isn’t a one-off training session. It’s an ongoing conversation and a continuous improvement process. Encourage open communication. If a staff member sees a potential waste issue, they should feel comfortable bringing it up without fear of blame. Ultimately, you want to create a team of waste warriors who are all working towards the common goal of a more efficient, profitable, and sustainable kitchen.

Perfect Portions: Balancing Satisfaction and Savings

Portion control. It’s a term that sometimes gets a bad rap, conjuring images of tiny, unsatisfying meals. But when done right, effective portion control is a win-for-all: it helps manage food costs, reduces plate waste, ensures consistency for your customers, and can even contribute to healthier eating. The key is finding that sweet spot where customers feel they’re getting good value, but you’re not sending out excessive amounts of food that will likely end up in the bin. This is where those plate waste audits we talked about earlier become invaluable. If you’re consistently seeing half-eaten entrees coming back to the kitchen, it’s a pretty clear sign your portions might be too large for that particular dish or for your average customer.

Standardized recipes are the backbone of good portion control. Every dish should have a clearly defined recipe that specifies the exact weight or volume of each component. And then, you need the right tools to execute those recipes consistently: measuring cups, spoons, ladles of specific sizes, and portion scales. Train your staff thoroughly on using these tools for every single dish, every single time. Consistency is not just about cost control; it’s about customer experience. Regulars expect their favorite dish to be the same every time they order it. Inconsistencies in portion size can lead to disappointment or a feeling of being short-changed. It can be tricky, I admit. I’ve often wondered, is this the best approach or should we offer variable sizing? For some items, like steaks, offering different sizes (e.g., 6oz, 8oz, 10oz) is a great way to cater to different appetites and price points while inherently managing portions.

Consider the psychology of plating too. Sometimes, a smaller plate can make a perfectly adequate portion look more generous. The way food is arranged can also impact perceived value. Don’t just pile food on; think about presentation. And listen to your customers! If you get feedback that portions are too small or too large, take it seriously. You might also consider offering half-portions of certain dishes, especially richer ones, or allowing sides to be ordered à la carte. This gives customers more control and can significantly reduce the amount of food left uneaten. Ultimately, smart portioning isn’t about being stingy; it’s about being efficient and respectful – respectful of your ingredients, your budget, and your customers’ appetites. It’s a crucial piece of the profitability puzzle.

Beyond the Bin: Responsible Disposal through Composting and Donations

No matter how diligent you are, some food waste is inevitable. Trimmings that genuinely can’t be used, unavoidable spoilage, or those stubborn bits of plate waste. So, what do you do with the waste you can’t eliminate? Sending it all to landfill should be the absolute last resort. There are far more responsible – and often, surprisingly beneficial – options like composting and food donation. This isn’t just about being ‘green’; it can also enhance your brand image and even provide some tax benefits in certain situations.

Let’s talk composting. Many municipalities now offer commercial composting programs, or there are private services that will pick up your organic waste. This diverts a significant amount of material from landfills, where it would otherwise produce methane, a potent greenhouse gas. If a collection service isn’t available, or if you have the space and inclination, you could even look into on-site composting, though this requires more management. Compostable waste typically includes fruit and vegetable scraps, coffee grounds, tea bags, eggshells, and sometimes even certain types_of paper products. Check with your local provider for their specific guidelines. It’s an extra step, yes, but the environmental benefits are substantial. Plus, some customers really appreciate businesses that make this effort.

For edible food that you can’t sell – perhaps due to overproduction or slight imperfections but is still perfectly safe to eat – donation is a fantastic option. Connect with local food banks, shelters, or soup kitchens. There are organizations that specialize in rescuing surplus food from restaurants and redistributing it to those in need. There are, of course, food safety regulations and liability concerns to be aware of (like the Good Samaritan Food Donation Act in the U.S., which provides some protection), so do your homework. But the impact you can make is huge. Not only are you reducing waste, you’re also helping to address food insecurity in your community. This can be incredibly rewarding for you and your staff. It transforms ‘waste’ into a valuable resource for others. It’s about seeing the bigger picture, beyond just your own kitchen walls and finding ways to contribute positively.

Tech to the Rescue: Digital Tools for a Leaner Kitchen

As a marketing guy who’s seen technology transform that industry, I’m always excited about how digital tools can streamline operations in other sectors, and kitchens are no exception. Leveraging kitchen technology can be a game-changer for waste reduction and efficiency. We’re not talking about robot chefs taking over (not yet, anyway!), but smart systems that provide better data, control, and foresight. For instance, modern inventory management software can do much more than just track stock levels. It can monitor expiration dates, generate alerts for items nearing their use-by date, analyze usage patterns to optimize ordering, and even integrate with your POS system to provide real-time food cost data.

Then there are tools specifically designed to tackle waste at the source. Some companies offer smart scales or waste tracking systems that allow kitchen staff to quickly log discarded items, categorizing them and even noting the reason for disposal. This data is then compiled into reports that give you a much more granular view of your waste streams than manual audits might. Imagine being able to see, at a glance, that 30% of your bread waste on Tuesdays is due to over-baking. That’s powerful information. AI-powered demand forecasting tools are also becoming more accessible. These systems analyze historical sales data, weather patterns, local events, and other factors to predict customer traffic and menu item popularity with increasing accuracy. This helps you prep the right amount of food, minimizing both overproduction and stockouts.

Even simpler tech, like digital ordering systems for suppliers or kitchen display systems (KDS) that replace paper tickets, can contribute to waste reduction by improving accuracy and communication, thereby reducing errors that lead to discarded dishes. Is it a significant investment? Sometimes, yes. But I always encourage businesses to look at the ROI. If a system costs a few thousand dollars but saves you tens of thousands in reduced food waste and improved labor efficiency over a couple of years, it’s a pretty smart move. Not all tech is right for every kitchen, of course. You need to find solutions that fit your scale, budget, and specific needs. But ignoring the potential of technology in the fight against waste would be a missed opportunity, in my view. It’s about working smarter, not just harder.

The Long Game: Measuring Success and Continuous Improvement

So, you’ve implemented a raft of new strategies. You’re auditing waste, buying smarter, getting creative with your menu, training your team, and maybe even composting. Fantastic! But the journey doesn’t end there. Waste reduction is an ongoing process, not a one-time project. To truly embed these changes and continue reaping the benefits, you need to focus on measuring success and fostering a culture of continuous improvement. This is where that analytical part of me really kicks in – you need to track your progress to know what’s working and where you can still do better.

Remember that baseline waste audit you did? It’s time to revisit it. Conduct follow-up audits periodically – maybe monthly or quarterly – to see how your numbers have changed. Are you seeing less spoilage in a particular category? Has your plate waste decreased? These metrics are your key performance indicators (KPIs). Also, keep a close eye on your food cost percentage. As you reduce waste, you should see a corresponding drop in your food costs relative to sales. Track your disposal expenses too; lower waste volumes should mean lower hauling fees. These financial savings are powerful motivators and provide concrete evidence of your success. Don’t just keep this information to yourself; share it with your team! Celebrating wins, no matter how small, helps keep everyone engaged and motivated. If you hit a target for reducing vegetable trim waste, acknowledge the prep team’s efforts.

And be prepared to adapt. What worked last month might not be as effective next month. Customer preferences change, supplier availability shifts, new staff members come on board. You need to be flexible and willing to tweak your strategies. Encourage ongoing feedback from your team. They are your eyes and ears on the ground and will often be the first to spot new challenges or opportunities for improvement. Perhaps a new menu item is generating unexpected waste, or a storage solution isn’t working as planned. Create a system where these observations can be easily shared and addressed. This isn’t about achieving perfection; it’s about making steady, incremental progress. The goal is to make waste reduction an integral part of your kitchen’s DNA, a habit rather than a campaign. And that, my friends, is how you play the long game and ensure that your efforts to cut waste and boost profits are truly sustainable.

Wrapping Up: Your Kitchen’s Greener, More Profitable Future

Well, we’ve covered a lot of ground, haven’t we? From the nitty-gritty of waste audits and FIFO to the creative sparks of menu engineering and the critical role of your team. It might seem like a mountain to climb, but I truly believe that tackling kitchen waste is one of the most impactful things any food business can do, both for its bottom line and for the wider world. It’s not just about saving a few bucks on carrots, though that helps; it’s about building a more resilient, efficient, and responsible operation. And as a marketing guy, I can tell you, that’s a story your customers want to hear and support.

The journey to a low-waste, high-profit kitchen is, as I said, ongoing. There will be trial and error. Some strategies will work wonders, others might need adjustment for your specific setup. That’s okay. The key is to start, to be observant, and to remain committed to the principle of valuing your resources. Every little bit of food saved, every innovative use of a byproduct, every team member who gets on board – it all adds up to a significant difference. I’m constantly amazed by the ingenuity I see in kitchens that truly commit to this. It’s inspiring.

So, my challenge to you, if you’re feeling a bit overwhelmed, is this: pick just one thing from our discussion today. Just one. Maybe it’s starting a simple waste tracking sheet for a week. Maybe it’s having a conversation with your team about using vegetable scraps for stock. Maybe it’s just reorganizing one shelf in your walk-in based on FIFO. Start small, build momentum, and see where it takes you. What if this one small change could be the first step towards a fundamentally more profitable and sustainable business? It’s a question worth pondering, and more importantly, acting upon. Your kitchen, your profits, and even Luna (who appreciates a no-waste approach to her tuna) will thank you for it.

FAQ

Q: What’s the biggest hidden cost of food waste that restaurants overlook?
A: I’d say it’s often the embedded labor. It’s not just the cost of the food item itself, but the wages paid to staff for ordering, receiving, prepping, and then disposing of that wasted food. That time could have been spent on revenue-generating activities or improving other aspects of service. Energy costs for refrigeration and cooking wasted food also add up significantly.

Q: How can I get my kitchen staff genuinely on board with waste reduction efforts?
A: Education and involvement are key. Explain the financial and environmental impact of waste in terms they can relate to. Show them the data from your audits. Most importantly, involve them in finding solutions. Ask for their ideas, empower them to make changes, and recognize their contributions. When they feel ownership of the process, their buy-in will be much stronger. A little incentive or friendly competition never hurts either!

Q: Is it expensive to implement waste reduction strategies in a commercial kitchen?
A: Not necessarily. Many of the most effective strategies, like better inventory management (FIFO), smarter purchasing, staff training, and creative menu planning, primarily require a shift in mindset and process rather than a large financial investment. While some technologies or composting services have costs, they often lead to greater savings in the long run by significantly reducing food costs and disposal fees. Start with the low-cost, high-impact changes first.

Q: I’m feeling a bit overwhelmed by all this. What’s a simple first step I can take to reduce waste?
A: Don’t try to do everything at once! A great, simple first step is to just start observing and tracking. For one week, pay close attention to one specific area of waste – maybe just your vegetable trimmings or what comes back on plates. Keep a simple log. You don’t even need to change anything yet, just gather information. Understanding where your biggest, easiest-to-tackle waste stream is will give you a clear starting point and build your confidence.

@article{cut-kitchen-waste-boost-your-profits-today,
    title   = {Cut Kitchen Waste, Boost Your Profits Today},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/reducing-waste-and-boosting-profits-in-your-kitchen/}
}