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廚房工作人員使用廚房秤來量化浪費和上菜的食物質量，分為上菜垃圾（有子類別）、盤子垃圾和其他食物垃圾。 食物浪費水平被量化為每份食物浪費 75 克，或食物質量的 23%。 然而，廚房之間的差異很大，垃圾水平從每份 33 克（13%）到每份 131 克（34%）不等。 浪費的食物包括 64% 的服務垃圾、33% 的盤子垃圾和 3% 的其他食物垃圾。
K-Cups 可能看起來很經濟，因為您一次可以煮一杯咖啡，但它們比咖啡豆貴得多。 一磅 K-Cup 咖啡大約 50 美元，星巴克每磅 12 美元，鄧肯每磅 9 美元。 投資一台研磨咖啡豆的機器，一次只製作一個杯子，然後大量購買咖啡豆以節省資金。 只要餐廳老闆沒有收到折扣…[Read more]
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