Which strategy can help reduce food waste in a restaurant?

Implementing cross-utilization of ingredients is an effective strategy for reducing food waste in a restaurant. This approach involves using the same ingredients in multiple dishes, which not only makes inventory management more straightforward but also minimizes spoilage. For instance, if a restaurant uses the same vegetable in a salad, a stir-fry, and a soup, it can ensure that all produce is utilized efficiently rather than allowing some to go unused and eventually discarded. This strategy encourages creativity in menu planning, helps maintain freshness, and ultimately leads to a more sustainable operation by reducing the amount of food that is wasted.

In contrast, increasing portion sizes may lead to more food being served than customers can eat, which could actually result in higher waste levels. Offering one-size meals likely limits customer choice and may lead to uneaten food if the portion does not meet the preferences of all diners. Focusing on frozen foods, while it can have its benefits such as long shelf life, does not address the freshness aspect and could detract from the dining experience, potentially leading to increased waste if fresh ingredients are not used optimally.