What is a proper practice for preparing food to minimize waste?

Preparing and cooking only what is needed for business levels is an effective practice to minimize waste because it directly aligns food production with actual demand. By assessing projected customer traffic and adjusting food preparation accordingly, you ensure that the amount of food made matches the anticipated sales, which can significantly reduce the quantity of unused food that would otherwise be discarded.

In contrast, cooking large quantities may lead to overproduction, where surplus food must be thrown away if not consumed. Making extra for unexpected guests increases the likelihood of food waste if those guests do not materialize. While considering all food as perishable is important for maintaining food safety and quality, it does not specifically address the issue of waste minimization associated with food preparation practices. Therefore, focusing on preparing only what is necessary helps streamline operations and significantly cut down on waste in a food service environment.