At a time when everything from labor shortages to supply chain kinks are posing challenges for operators, doing anything you can to manage and minimize waste is especially important. To be sure, there are plenty of tech-driven solutions designed to help prevent over-ordering supplies, measure ingredients, condense leftovers and reroute excess inventory – but a number of simpler solutions exist that restaurants can start using today. Most of them have to do with skewing small when it comes to portion size and accommodating size preferences. For instance, you can offer a choice of portion sizes and provide smaller container sizes of any refillable items. Make sure that whatever side dishes or even garnishes you’re serving are ones the guest has chosen, so you’re not perpetually throwing away the potato chips and coleslaw you have always served with your sandwiches. Pricing items à la carte can help. The National Restaurant Association also suggests offering guests the option of splitting an entrée or having part of it wrapped to go before it is served. To help minimize waste once your meals have left your establishment, you can provide reheating instructions on food packages to-go to ensure the meal retains its quality as much as possible when eaten as leftovers.