How can small restaurants control food waste?

Food waste in small restaurants ultimately comes out of the gross profit. I used to prep based on intuition—cutting too much when it was busy on weekends, and having leftovers when the weather was bad. Later, I started looking at only three numbers every day: previous day's sales, same-day reservations, and weather/events. I prep perishable ingredients in two batches. If scraps can be used for…