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When it comes to managing food costs, restaurant operators focus mostly on the price of ingredients. Calculating amounts can be tricky, and requires a solid understanding of your business. &#8220;Our business is kind of consistent,&#8221; said Samir Wattar, vice president of operations and procurement at <a href="http://www.mooyahfranchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=nations-restaurant-news-mooyah-burgers-fries-shakes-manages-food-costs-by-cutting-waste-4636" target="_blank" rel="nofollow" target="_blank">MOOYAH Burgers, Fries &amp; Shakes</a>, based in Plano, Texas. By understanding customer habits, Wattar can anticipate how much food to prepare each shift without creating waste. &#8220;Use the [sales] trends and prep to it. Don&#8217;t close your eyes and shoot a dart and hope you&#8217;ll hit it,&#8221; he said. Wattar said he uses the past four or five weeks of sales to predict what is needed on a given day. Since customers behave differently each day of the week, he&#8217;ll look at sales from the past four or five Mondays to prepare for the coming Monday, for example. He added that each of <a href="http://mooyah.1851franchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=nations-restaurant-news-mooyah-burgers-fries-shakes-manages-food-costs-by-cutting-waste-4636" target="_blank" rel="nofollow" target="_blank">MOOYAH&#8217;s</a> 95 restaurants has a different customer base, so each location bases prep on its own sales. To read the original article, <a href="http://nrn.com/food-trends/managing-food-costs-cutting-waste?utm_source=1851franchise.com&utm_medium=article&utm_campaign=nations-restaurant-news-mooyah-burgers-fries-shakes-manages-food-costs-by-cutting-waste-4636" target="_blank" rel="nofollow" target="_blank">click here.</a>

1851 Franchise

MOOYAH's Vice President of Operations and Procurement, Samir Wattar, explains the brand's method to eliminate food waste.

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