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Optimizing the ordering process

How can I adjust my ordering process to avoid food waste?

Reducing food waste begins with smarter purchasing. By optimizing your ordering process, you can reduce food loss and save up to 10% on costs. It all starts with taking a critical look at your current approach. Here are a few tips to help you get started:

1. Take a closer look at the ordering process

Every ordering process is unique, but are you making the most of it? There may be practices that have stayed the same for years because they couldn't be done differently at the time. However, things might have changed, and now there could be better options. By taking a fresh, critical look at the process, you might spot opportunities you hadn’t noticed before.

Here are some questions to guide you:

  • How much extra margin is added to the order list?
  • Who is responsible for placing orders, and is this the right person for the task?
  • How often are orders delivered?
  • Could the delivery frequency be adjusted?
  • How does the ordering and delivery process impact food waste?

Start a conversation with your team, supplier, and clients to explore areas for improvement.

2. What information do I have about next week’s guests?

Estimating how many guests to expect is often challenging, and sometimes even impossible. That's why it's crucial to review historical data and maintain close communication with the reservations team. If that's not an option, take a moment to consider what you do know about your guests.

Take the following in consideration: 

  • When are certain products/dishes sold the most?
  • Check your Orbisk data: are certain products consumed more at the beginning or end of the week? 
  • Improve communication with reservations: what are the mutual agreements? Can these be refined?

3. Plan and check! 

If you end up with fewer guests or products aren’t moving as quickly as expected, what’s your plan? Considering this question when placing orders gives you more flexibility. For everything you prepare or order, think about how you can use any leftovers. Also, ensure that dishes and products can be safely returned to the refrigerator.

Other practical things you can do:

  • Always check your current stock before creating the order list.
  • Don’t hesitate to order exactly what you need, without adding extra margins. If you're concerned about running out, start by trying it with one product. Review your Orbisk data and choose the item that consistently sells the most each week. Order less of it than usual.
  • Store ‘new’ products separately from existing stock or those already in the refrigerator.
  • Create a clear purchasing specification for your supplier.
  • Review your Orbisk data—do you consistently see certain surpluses on specific days? Analyze your ordering process and adjust quantities accordingly.


You can also check out our article on organizing your refrigerator and pantry for inspiration, or learn more about extending the shelf life of products.

We like to learn from practice and are, therefore, curious about your story. Do you have more tips or would you like to comment on the content of this article? Share your experience with us by sending an e-mail to support@orbisk.com or call us on +31 302270651.Banner ENG | Reduce Food Waste Make an impact