Start with basics *firstly set the par level of food items/ingredients & and do inventory on a regular basis. *secondly portions control by using measuring ladel, scoops and pre weighing/portions of food items. *Use the scrap item or food items for making base of any dish or mis-en-place for example trimmings etc. *Last but not least proper training and coaching to kitchen staff to utilize the food items while preparing any dish without quality compromise. Thanks