6 Proven Strategies for Restaurants to Control Food Costs in 2025

The Reality of Food Costs in Restaurants

Food costs are one of the most unpredictable variables in running a restaurant. A few small missteps, like ordering too much produce before a slow week, prepping more protein than you can sell, or plating portions that are just a little too generous can add up to significant losses. What might look like minor errors in the moment can snowball into thousands of dollars in wasted product over the course of a year.

Food waste isn’t just a nuisance, it’s a serious food cost control challenge. According to ReFED, U.S. restaurants generate 11.4 million tons of food waste each year, which adds up to $25 billion in losses annually. On a global scale, the Food and Agriculture Organization of the United Nations (FAO) estimates that one-third of all food produced goes uneaten.

For operators working with razor-thin margins, food waste has a direct impact on profitability. But it also affects staff morale, guest perception, and sustainability efforts.

The good news? Food waste in restaurants can be minimized. By combining practical strategies with modern restaurant food cost solutions, operators can cut waste, reduce costs, and build more sustainable businesses. And with MarketMan, trusted by over 15,000+ restaurants worldwide, these solutions are easier to implement than ever.