I didn't get to that, but smaller portions can mean fewer ingredients, which would bring with it a less likelihood of spoiled supplies. But you're right to point out that it's not always what makes it to the plate that is the problem.
Soups are good menu offerings for food cost since they can be chilled, stored, and re-heated for a few days. Many restaurants are missing opportunities to serve soup, either by offering only the food service slop or not offering it at all. Good house-made soups used the bring in customers.
How much of restaurant food waste is caused by perishable supplies spoiling before they are prepared?
I didn't get to that, but smaller portions can mean fewer ingredients, which would bring with it a less likelihood of spoiled supplies. But you're right to point out that it's not always what makes it to the plate that is the problem.
Soups are good menu offerings for food cost since they can be chilled, stored, and re-heated for a few days. Many restaurants are missing opportunities to serve soup, either by offering only the food service slop or not offering it at all. Good house-made soups used the bring in customers.