Restaurant owners have no control over the fact that farmers, according to CSIR research, produce about 30%-50% more food than is needed to feed the world. What they can control is what happens after food is produced. Mastering your restaurant inventory management has two immediate benefits: it reduces food wastage and helps to improve cost management. In short, it refines and balances your inventory management system. Here are our tips for getting a handle on food wastage in your restaurant.