Leanpath webinar highlights 10 key questions to reduce food waste; chefs emphasize production planning, repurposing surplus, real-time adjustments for kitchen teams

The Leanpath webinar, "10 Food Waste Questions You Need to Ask Your Kitchen Team Today," provided insights for kitchens on minimizing food waste through strategic questioning. With instruction from Leanpath chefs Ben Murphy and Robb White, the session emphasized how asking the right questions in five core areas–overproduction, trim waste, expired ingredients, equipment failure, and quality assurance–can drive waste reduction:.

Below are the 10 questions recommended by the chefs to help kitchen teams identify and manage food waste effectively.

Overproduction

1. Are production sheets in place, and are they being followed?Accurate production sheets are essential for forecasting food needs. Chef Robb explained that production sheets should be regularly updated to reflect changes in demand. Production sheets must be strictly followed to avoid overproducing food, which leads to wasted ingredients and labor. Chef Ben emphasized that production sheets should include all relevant data, from recipe information to demand forecasts, and be reviewed after each service to ensure they align with actual usage.
2. What processes are in place for repurposing surplus food?Kitchens should have structured contingency plans (Plan A, B, and C) for surplus ingredients. Chef Ben explained that Plan A involves using ingredients for their primary purpose, while Plan B outlines secondary uses for any excess, such as adding it to other dishes. Plan C focuses on preservation techniques, like freezing or drying, to prevent waste. Having defined plans for repurposing gives kitchens flexibility in handling surplus items.
3. What last-minute adjustments are made to account for changes in service volume?Real-time adjustments based on front-of-house communication and updated forecasts are critical to minimizing waste from overproduction. The chefs recommended reviewing service expectations and making last-minute changes to production sheets, particularly when dealing with unpredictable attendance. This process reduces unnecessary food preparation and maximizes resource efficiency.

Trim Waste

4. Are regular spot checks conducted to ensure usable products aren’t discarded?Trim waste, typically the second-highest food waste category, can be reduced by regular spot checks. Chef Ben recommended using transparent containers for trimmings to help distinguish between edible and non-edible waste. Consistent spot checks allow kitchen managers to assess trimming accuracy and identify where retraining might be needed.
5. Are team members receiving refresher knife skills training?Proper knife skills help reduce usable product waste by maximizing yield from each ingredient. Chef Robb suggested that regular training sessions improve consistency in trimming techniques and prevent unnecessary waste. Highlighting best practices and promoting top performers to help train others further reinforces efficient skills in the kitchen.

Expired Ingredients

6. What process is in place for managing open and dated items in inventory?Effective inventory management is essential to minimize waste from expired or spoiled items. Chef Ben recommended establishing a process for monitoring perishable inventory, organizing ingredients by expiration dates, and prioritizing those items. This includes dedicated team members responsible for checking and labeling items, ensuring ingredients are used or preserved before they spoil.

Equipment Failure

7. Is there a preventive maintenance plan for coolers and freezers?Equipment failures, particularly in refrigeration, can lead to significant food waste. Chef Robb advocated for preventive maintenance, which involves routine inspections, coil cleanings, and seal replacements to ensure equipment functions optimally. A solid maintenance plan prevents costly failures, particularly over weekends or during unstaffed hours, when spoilage risks are highest.
8. Is there a backup plan for emergency refrigeration needs?Kitchens should have a pre-established emergency protocol for refrigeration failure. Chef Ben recommended having access to rental services for refrigerated trucks or mobile coolers to avoid loss if a breakdown occurs. This plan should be communicated to staff so they are prepared to act quickly, reducing potential food loss from unforeseen equipment failures.

Quality Assurance

9. Is there a designated person in charge of determining product quality?To prevent the over-disposal of ingredients, the chefs recommended assigning a kitchen lead or sous chef to make final calls on product quality. Chef Robb highlighted that “when in doubt, ask, don’t throw it out” can prevent unnecessary waste. Only a qualified team member should decide if an ingredient is unusable, and alternatives should be explored if the ingredient can’t fulfill its original purpose.
10. Are quality checks performed on incoming deliveries?Quality assurance begins at delivery. Chef Ben advised designating a team member to inspect the quality of received goods, rejecting items that don’t meet standards. Logging rejected goods and sharing feedback with suppliers helps maintain quality standards and reduce issues over time. Checking deliveries upon arrival prevents wasted ingredients from subpar produce that would spoil more quickly.