Your waste management and food safety practices go hand in hand: If you have too much excess stock, you run the risk of serving ingredients that are past expiration. At the very least, this may give your guests a less-than-great dining experience with you, but at worst, you may expose guests to a foodborne illness caused by spoiled or expired ingredients. By keeping a close watch on your stock and using automated tools to monitor it, you’re better able to plan in advance to ensure your restaurant is preparing and serving foods while they are still fresh. In the process, you’ll be offering guests a safer dish. A recent Restaurant News report details how Internet-of-Things (IoT) devices can help restaurant kitchens gather data on temperature, humidity, light exposure and other conditions that can impact food quality. Are you using these tools to optimize your inventory management and minimize waste?