Make sure that everyone in charge of food preparation is on the same track to reduce food waste. According to WRAP 45% of food waste come from Food Preparation. There is a huge opportunity for training staff at this stage. In comparison, 21% come from Spoilage, 34% from Plate waste.

- Write and share clear procedures & checklists. Make them visible.

- Raise awareness, train and mobilize all employees, including managers, sales teams and operational teams.

- Share progress reporting and action plan definition at all involved operational levels.

You may consider hiring a professional to design and conduct trainings.