Introduction
The restaurant sector in 2025 is walking a tightrope between profit and loss. With ingredient prices escalating, regulations tightening, and diner expectations increasing, even the smallest stock error can cost thousands.
Food waste has remained an issue for many restaurants. Businesses lose money and hurt the environment by dumping tons of food every year. A big reason for this issue is poor recipe management. Poorly managed recipes lead to wasted ingredients, over-ordered supplies, and inconsistent portion sizes, which adds up to money lost in the kitchen.
