In this video, we explore the crucial role of inventory management in reducing food waste in restaurants. Join Xavier Mariezcurrena, co-founder of Over Easy Office (OEO) and ChouxBox, and Tony Aiazzi, an ex-corporate chef and mastermind behind both ChouxBox and Over Easy Office, as they share their expertise on effective inventory control, real-time tracking, portion management, and sustainable practices. Learn how these strategies can help restaurants cut costs, boost efficiency, and move toward a zero-waste future.
Discover actionable tips on reducing spoilage, optimizing stock levels, and improving your restaurant’s operations. Whether you run a small bistro or a large chain, this guide offers valuable insights into minimizing waste and maximizing profits. Subscribe now and gain the knowledge to transform your restaurant’s back-office and inventory systems.
👉 Learn more about Over Easy Office and how we can help streamline your back-office with expert talent trained in platforms like Ctuit, R365, ChouxBox, and MarginEdge!
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Timecodes
0:00 - Introduction and the Importance of Reducing Waste
0:18 - Reducing Waste Practices
1:48 - Strategies for Reducing Waste
3:24 - Leadership and Food Cost Control
4:40 - Effective Portion Control
5:58 - Tips for Efficient Kitchen Management
7:17 - Data-Driven Inventory Management
8:46 - Cross-Training and Staff Engagement
10:00 - Importance of Inventory Software
11:20 - Introducing Over Easy Office’s Inventory Specialist Service
12:34 - Normalizing Processes Across Multi-Unit Restaurant Groups
13:06 - Conclusion
