What is one method QSRs use to minimize food waste?

Forecasting demand based on historical sales data is a crucial method QSRs (Quick Serve Restaurants) employ to minimize food waste. By analyzing past sales patterns, QSRs can predict how much food they are likely to sell during a specific time period. This data-driven approach allows them to prepare the right amount of food, which helps in reducing the likelihood of overproduction and thus minimizes surplus that may go to waste.

Accurate forecasting involves considering various factors such as seasonality, day of the week, promotional events, and broader market trends. This proactive method ensures that QSRs balance their inventory with actual customer demand, enhancing both operational efficiency and sustainability.

Other strategies, like increasing menu prices or adjusting staff hours, do not directly address the issue of food waste. Similarly, batch cooking all menu items may inadvertently lead to excess food if demand isn't properly projected, thus increasing the risk of waste rather than minimizing it.