How to Reduce Food Waste in Your Restaurant Using Software

Food waste is both an environmental and financial problem. The average Indian restaurant wastes 15–20% of the food it purchases.

Why Software Helps

Manual tracking of food waste is impractical. It requires discipline from every staff member and creates piles of paperwork that nobody reads.

Software automates the tracking, making it effortless and consistent.

Key Features That Cut Food Waste

1. Recipe-Based Inventory Deduction

Every time a dish is sold, the exact ingredients are deducted from stock. This creates a clear picture of your theoretical vs actual consumption.

2. Expiry Date Tracking

Covixo alerts you when ingredients are approaching their expiry date, so you can use them in daily specials before they spoil.

3. Wastage Logging

Staff can log wastage in seconds with a reason code. This data shows you exactly where waste is happening — whether it's in prep, cooking, or returns.

4. Menu Engineering

Reports showing which dishes have the highest food cost percentage help you either reprice or reformulate recipes.

5. Production Planning

For high-volume kitchens, Covixo's production planning module forecasts how much to prepare based on historical demand data.