Six habits that cut food truck waste in half
Practical, proven habits that reduce food waste on a food truck by up to 50% — with the tools to make them stick.
Waste eats margin faster than almost anything else. These six habits will halve it.
Prep in halves
Prep half your usual number first. Judge the queue. Prep the second half only if you need it. Slower service, less waste.
Weather-adjusted prep
Rain forecast? Drop cold-item prep by 30%. Sun on a Sunday? Increase it. CartFlow does this automatically once it has your history.
Menu items that share ingredients
If your slow seller uses the same base as your best seller, its leftovers get eaten instead of binned.
End-of-day pricing
A signed 'last hour, half price' sign moves the last tray. Better than the bin.
Track waste explicitly
What gets measured gets managed. Log waste for a month and the pattern will surprise you.
Recount, don't guess
A weekly stock recount catches drift before it becomes shrinkage.