Wastage in restaurants may be unavoidable, but managing it smartly can make all the difference. 💡 Let’s use a sandwich as an example to show how wastage adds up: •\tThe end bits of sourdough? Perfect for breadcrumbs. •\tThat jar of pickles? Nearly half is just juice (great for tenderising chicken, though!) •\tProsciutto slices? Around 18% of the leg doesn’t make it to the plate (plenty of things to do with these off cuts) •\tAnd Parmesan? The crust is 12% wastage, but there are so many creative