WASTE NOT, WANT NOT (ADJUSTING PRODUCTION)

About this episode

Mike Hernandez discusses how store managers can reduce food waste and costs by adjusting production based on sales data.

Show Notes (Thrive Version) Episode Title: Waste Not, Want Not: Adjusting Production (Episode 89) Episode Description: You are wasting money by overproducing food that customers do not buy. In this episode of Thrive, Mike Hernandez explains how Store Managers must use the spoilage log to adjust daily food prep sheets and eliminate high food costs. What You Will Learn: Data Analysis: How to read the daily waste logs to identify severe overproduction on your menu. Changing the Prep Sheet: The exact method for talking to your staff and reducing prep quantities to match actual sales. Timing the Grill: How to identify off-peak hours and stop employees from cooking food right before the rush ends. Business Management: Mike shares his early experiences analyzing the graveyard shift trash to understand profitability. Resources & Links: Download the Production Adjustment Worksheet: Text the code word YIELD to 9 5 6 - 8 9 7 - 9 1 9 2. Recommended Listen: Drive: Episode 80.

People in this episode

Guest: Mike Hernandez

Topics covered

• food production
• cost management
• data analysis
• staff training
• business management

Keywords

• food waste
• spoilage log
• prep sheets
• profitability
• cost reduction

More episodes of Thrive: Leadership Skills for C-Store Managers

• INVENTORY AVAILABILITY (ENGINEERING THE VENDOR ORDERS) · June 6, 2026 · 6 min
• FOOD SERVICE EXECUTION (ENGINEERING THE PREPARATION QUANTITIES) · May 30, 2026 · 5 min
• EXTERIOR FACILITY MANAGEMENT (ENGINEERING THE EXTERIOR SUPPLIES) · May 23, 2026 · 5 min
• THE OPERATIONAL INSPECTION (CALIBRATING YOUR MANAGEMENT TEAM) · May 16, 2026 · 5 min
• INVENTORY DISCREPANCIES (ISOLATING THE OPERATIONAL FAILURE) · May 9, 2026 · 6 min
• THE OPERATIONAL UPSELL (IMPLEMENTING THE STORE-WIDE STANDARD) · May 1, 2026 · 5 min