What tricks have restaurants used to eliminate waste?

To put an end to "waste on the tip of the tongue", merchants have come up with many clever tricks, such as using different amounts of dishes for different consumer groups; implementing the "N-1 ordering model" and recommending consumers to moderate When ordering food, add more dishes if there is not enough;

Buffet restaurants with serious waste can use small plates and bowls to allow consumers to take dishes as needed; at the same time, consumers who waste wantonly will be charged a certain fee. Provide coupons or small gifts to consumers who do "Compact"; post relevant posters, civilized slogans and table signs that oppose extravagance and waste, advocate frugal dining, and practice "Compact" in prominent locations in the store.

Extended information:

Putting an end to "waste on the tip of the tongue" starts with me

Businesses should also minimize the waste of food ingredients in their own management , purchase ingredients on demand according to actual conditions, and eliminate catering waste from the source; launch a table patrol mechanism to understand consumers' tastes and preferences in a timely manner, conduct regular catering surveys, and launch dishes suitable for consumers, targeting those with low consumption levels and Improve the dishes that are easy to leave; use dish models to present the store's signature dishes and common ingredients in the form of models, so that consumers can understand the portions of the dishes at a glance.

There is a long way to go to put an end to "waste on the tip of the tongue". Restaurants must make a difference, act quickly, establish a long-term mechanism, resolutely stop food waste, and do not engage in "gusts of wind" and Formalism, work with consumers to resist waste on the table, jointly create a good social trend of diligence and thrift, and resolutely say no to "waste on the tip of the tongue"!

Rudong News - To eliminate "waste on the tip of the tongue", restaurants should also think of more tricks