Hi Team,

I hope this message finds you all well. I want to take a moment to thank each of you for your continued dedication and hard work. Our restaurant runs smoothly because of your commitment to excellence, and I appreciate everything you do. As we continue to look for ways to improve our operations, one area that needs our attention is food waste. Lately, we’ve been noticing higher levels of waste than usual—both in the kitchen and from uneaten plates. Reducing waste is not only good for the environment, but it also helps us manage food costs and stay financially healthy as a business.

To start, I’d like to ask all kitchen staff to be extra mindful during prep. Let’s make full use of ingredients before opening new ones. For example, use older produce first (as long as it’s still fresh), and double-check portions during prep to avoid overproduction. If we’re trimming vegetables or proteins, consider whether the scraps can be used in stocks or sauces. Over-ordering can also lead to spoilage, so please communicate regularly with the inventory manager if you notice items that aren’t moving quickly. Bartenders, this applies to you too—leftover fruit can often be repurposed for garnishes or syrups.
Servers and front-of-house staff play a big role as well. Please continue to ask guests if they’d like bread, sides, or condiments instead of bringing them automatically. Small changes like these can really add up. Also, keep an eye on plate waste—if you notice a particular dish coming back half-eaten consistently, flag it for the kitchen so we can consider adjusting portion sizes. Offering takeout containers when appropriate is another simple way to reduce waste and leave a good impression on guests.

Let’s all commit to making food waste reduction a part of our daily routine. I welcome any suggestions you may have or feedback on what you're seeing day to day. Feel free to talk to me directly or share ideas during our next team meeting. Together, we can make meaningful improvements that benefit the planet, our guests, and our bottom line. Thanks again for all that you do—I’m proud to work alongside such a thoughtful and talented team.

Best regards,
Jordan Mitchell
General Manager, The Willow Table