🔥 Holiday Gear-Up Series, Part 12 (Dec 6th): Holiday Waste Control & Profit Protection — Stop Losing Money This Month
- Ben Maher
- 6 days ago
- 3 min read
It’s Saturday, December 6th, and while customers are flying in and tickets are flying out, there’s something else flying around your venue right now:
👉 Money — straight into the bin.
December has the highest revenue of the year…but it also has the highest waste.
More customers.
More prep.
More errors.
More spoilage.
More “just in case” batches.
More over-portioned dishes.
More staff fatigue.
More rushed decisions.
If you're not controlling waste this month, you’re basically lighting $20 notes on fire behind the pass.
Let’s fix that.
🎯 Why Waste Skyrockets in December
December is the perfect storm of:
🔥 Staff rushing
🔥 New staff learning
🔥 Big table unpredictability
🔥 Tourists ordering random stuff
🔥 Higher spoilage from increased prep
🔥 Emotional ordering (“better overstock!”)
🔥 Recipe drift (biggest silent killer)
🔥 Limited time to check anything
And it hits where it hurts most:your margins.
This post is your no-BS guide to tightening systems, protecting profit, and keeping your venue out of the red during the wildest month of the year.
💥 The 10 Moves That Dramatically Reduce Waste (and protect your profit)
1. Reduce Prep Lists — TODAY
Prep lists get bloated in December.Everyone prepares for Armageddon.
Trim them.
✔ Base prep ONLY
✔ Reduce risky perishables
✔ Don’t batch for days in advance
✔ Use smaller, more frequent prep cycles
Your fridge shouldn’t look like a doomsday bunker.
2. Portion EVERYTHING
December is the month where “just eyeball it” becomes “just lost $700.”
You need:
✔ Scales
✔ Ladles
✔ Scoops
✔ Portion cups
✔ Proper containers
✔ Clear photos
✔ Pre-marked trays
Portion discipline = profit protection.
3. Lock In Your “Weekend Specials Prep Plan”
This one matters TODAY.
You should know:
✔ What moves fastest
✔ What dies in the fridge
✔ What should be par-cooked
✔ What needs to be topped up between services
✔ What can be batched vs built-to-order
Plan it today → Profit tomorrow.
4. Use a Daily Waste Log (Non-Negotiable)
Nothing fancy.
A clipboard by the pass with:
Item
Qty
Why it was wasted
Staff initials
It reveals your biggest drainers in 48 hours.
5. Fix Your Coolroom Airflow (THE Silent Profit Killer)
I’ll say it again:
If air can’t circulate → your coolroom WILL hit unsafe temps → spoilage goes crazy.
Today:
✔ Unblock shelves
✔ Reduce stacking
✔ Separate hot + cold zones
✔ Keep containers shallow
✔ Check seals
✔ Add temp logs
Coolroom discipline is money discipline.
6. Tighten Ordering for the Next 10 Days
Restaurants always over-order in December because everyone is scared of running out.
Here’s your rule:
👉 Order based on data, not fear.
Look at:
✔ Last weekend’s trade
✔ Menu mix
✔ Prep usage
✔ Waste logs
✔ Weather
✔ Bookings
Smart ordering = protected profit.
7. Run “Waste Checks” Every 2–3 Hours
This is your secret weapon.
For 60 seconds:
Walk the kitchen →Look for anything drying out, uncovered, sweating, sitting hot, or dying slowly.
Save it → Label it → Repurpose it (safely).
You’ll stop $100+ in waste EVERY SINGLE SHIFT.
8. Fix Recipe Drift
December = chaos.
Chaos = shortcuts.
Shortcuts = drift.
Audit your top 10 highest-volume menu items today.Taste them. Weigh them. Compare them.
Drift is one of the biggest hidden profit killers.
9. Motivate Your Team to Care About Waste
Your team won’t protect what they don’t understand.
Run a 2-minute briefing:
“Waste = lost hours.
Waste = lost bonuses.
Waste = lost stability.”
Get buy-in → Get better results.
10. Track ALL Trays, Batches, and Prepped Items
The rule:
👉 “If it lives in the coolroom, it must be labelled.”
Date.
Time. S
taff initials.
Shelf life.
Simple.
Fast.
Saves hundreds.
💡 Want Help Protecting Your Profit This Month?
December waste is savage — but 100% fixable with the right systems.
Here’s how I’m supporting venues high-value, no discounts:
✨ FREE 1-hour Strategy Session
with every Food Safety PRO System(valued at $220)
Use it for waste control, prep discipline, systems — whatever will help you most.
✨ FREE Food Safety Essentials System
with every 3-Pack Consulting Bundle(valued at $149)
Perfect for venues wanting full operational support.
✨ FREE December Content Planner
with ANY consulting booking(Keep your socials alive while you run the venue)
🟦 Explore services:bambamculinaryconsultants.com/services-9
Tomorrow (Dec 7th): Part 13 — Handling Difficult Customers & Holiday Conflict Management
This one… is going to be VERY relatable.
Ben
-Bam Bam Culinary Consultants
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