How to Reduce Food Waste in Foodservice

I’m often asked how to reduce food waste in foodservice. Food waste is one of the biggest challenges in foodservice today. Whether you’re running a food-to-go offer in petrol and convenience or supermarkets, or serving a dine-in menu in cafés, pubs, or clubs, the way you manage waste has a direct impact on profitability.

The good news? Reducing waste doesn’t have to come at the expense of quality or customer choice. Smart decisions around purchasing and preparation can cut waste significantly while maintaining quality, menu variety, and margins.

By balancing fresh and frozen ingredients, carefully planning menus, and adjusting cooking practices, operators can create a more sustainable, efficient, and profitable foodservice operation. Here’s how.

 

Choose Frozen Over Fresh Where Possible

One of the easiest ways to reduce wastage of food is by incorporating more frozen ingredients into daily operations. Frozen foods, including vegetables, fruits, and proteins, have a longer shelf life compared to their fresh counterparts, reducing spoilage and ensuring consistency in quality. Unlike fresh produce, which can deteriorate quickly, frozen options provide flexibility, allowing operators to use only what is needed. 

For example, using frozen berries instead of fresh ones in smoothies, baked goods, or breakfast items can help prevent waste while offering the same nutritional value and flavour. Similarly, frozen pre-cut vegetables can reduce prep time and eliminate unnecessary spoilage from unused portions of fresh produce. 

 

Cook Smaller Batches More Frequently

Preparing large quantities of food in advance may seem efficient, but it often leads to unnecessary waste when demand fluctuates. Instead, cooking in smaller batches throughout the day ensures that food is served fresh while reducing the risk of unsold leftovers. 

This “cook less, more often” method works particularly well for items such as soups, baked goods, and hot meals, where freshness is key, and overproduction is a common challenge. The best part? It doesn’t require a full kitchen setup.

Compact commercial convection ovens such as the CALDOBAKE range make this approach practical even for operators with limited space. Designed for convenience, CALDOBAKE ovens are available in four sizes, require no extraction canopy, and can fit easily on countertops. Despite their smaller footprint, they can batch cook up to 70 pies at a time, delivering a higher-quality result compared to speed ovens or other quick-service alternatives.

 

 

Make Use of Fresh Ingredients Before They Spoil

While frozen options are great for reducing waste, fresh ingredients still play an essential role in creating high-quality food. To minimise spoilage, operators should plan menus strategically to incorporate fresh ingredients before they reach their expiration date. 

For example, fresh bread that is approaching the end of its shelf life can be toasted for sandwiches or turned into croutons,  Similarly, fresh vegetables can be repurposed into soups, stews, or stir-fries rather than being discarded. By being creative with ingredient usage, operators can prevent waste while maintaining variety in their offerings. 

Check out our case study with Shell Service Station Colac and Country Grocers, who share how they keep wastage at bay.  

 

Adjust Menus Based on Demand Trends

Understanding customer preferences and seasonal trends can help operators make better purchasing decisions and reduce the likelihood of overstocking perishable goods. Using sales data to track which items are most popular allows for better inventory planning and ensures that fresh products are used efficiently. 

Additionally, rotating seasonal ingredients into menus ensures variety while aligning with supply availability. If a certain dish isn’t selling as expected, consider modifying the recipe to incorporate ingredients that are in higher demand rather than allowing unused items to go to waste.

 

Utilise Cooking Methods That Extend Shelf Life

Many foods typically sold fresh can be cooked or preserved to extend their usability. For example: 

• Fresh meats can be pre-cooked and portioned for easy reheating, preventing waste from spoilage. 

• Fresh fruits can be blended into sauces, compotes, or frozen for later use in desserts or drinks. 

• Dairy products, such as milk or cheese, can be incorporated into sauces, soups, or baked goods before they expire. 

By proactively cooking or preserving fresh ingredients, operators can significantly reduce waste while maintaining a high standard of quality and variety. 

 

Choose the Right Hot Display 

For those operating a hot food offer, the right heated food display can increase speed and entice impulse sales. In addition, it can also significantly reduce wastage. 

Investing in high-quality commercial hot food displays ensures that food remains fresh, appealing, and safe to eat for longer. Poorly designed hot food displays can dry out or overcook food, leading to waste due to their unappealing texture and taste. 

Look out for hot food units that provide even heat distribution, adjustable temperature settings, and humidity control to maintain optimal freshness. This approach is particularly beneficial for items like soups, pastries, and cooked meats, helping to extend their serving time and reduce unnecessary discards. 

The Flexeserve and Unis ranges tick all the boxes, and are available in a wide range of sizes and configurations to suit all operations.  

Hot food displays can boost speed and impulse sales, but poor units often dry out or overcook food, leading to waste.

The right display keeps food fresh, safe, and appealing for longer. Look for:

• Even heat distribution

• Adjustable temperatures

• Humidity control

These features are especially valuable for items like soups, pastries, and cooked meats, extending serving time and reducing discards.

Solutions such as the Flexeserve and Unis ranges offer these benefits, with sizes and configurations to suit different operations.

 

Heat Before Discarding

Instead of discarding items that have not sold or marking down products, operators can repurpose excess food into new offerings. For example, unsold bakery items, such as donuts, muffins, bread, and focaccias, can be warmed in your hot food display. This reduces the need to discount or lose the sale altogether, while contributing to less wastage.  

 

Encourage Staff to Participate in Waste Reduction

Training employees to be mindful of food waste can make a significant difference in daily operations. Staff should be educated on proper storage techniques, FIFO (First In, First Out) stock rotation, and portion control to minimise unnecessary waste. 

Encouraging employees to be proactive in spotting and repurposing ingredients nearing expiration can also help reduce overall waste. Additionally, maintaining open communication about inventory levels and customer demand can allow for more informed decisions when preparing food throughout the day. 

 

Reducing food waste requires a combination of smart purchasing, efficient cooking practices, and creative ingredient usage. By prioritising frozen over fresh when possible, cooking in smaller batches, repurposing fresh ingredients, and extending shelf life through different cooking and food display methods, operators can cut waste while improving quality and profitability. With the right strategies in place, reducing food waste becomes a win-win—benefiting both the business and the environment. 

For more information on reducing your food wastage, or any of the aforementioned products, contact Meris Food Equipment today on 1800 265 771 or via our contact form.