Shrinkage is money you throw in the trash. Literally. Spanish restaurants lose 255 million euros a year on products that are purchased, stored, and thrown away without being served. The industry average is 8-12% shrinkage on purchases, but with an adequate control system it can be reduced to 3-5%. Additionally, the Food Loss and Waste Prevention Act (2026) requires restaurants to measure and reduce waste, with penalties of up to €500,000.
- You don't weigh or record what you throw away each day — waste is invisible
- The cold storage rooms have expired or spoiled products on a regular basis
- You buy more than you need because you don't have sales forecasting
- The dishes are served with different quantities depending on who cooks them
- You don't have a FIFO (First In, First Out) system in storage or cold rooms
- Side dishes and accompaniments are over-prepared, resulting in daily leftovers
If you recognize 2 or more of these situations, your restaurant needs a professional diagnosis.
