Kitchen Waste Reduction Agent

Waste logs record what gets thrown away, but they are rarely analyzed, so the same food is binned every week. Each week this agent reads waste logs, prep lists and sales and groups waste by item and reason, such as over-prep, spoilage or plate returns. It ranks causes by cost and targets the highest one first. Waste from one-off events or a power cut is excluded from the trend. It suggests one change per item at a time, such as smaller prep batches or a different order day. The chef approves every change. Two weeks later it compares waste for that item again. A change is kept only if waste dropped. If it did not drop enough, the agent looks for another cause and suggests a different change. Edge case: a menu change in the same period is noted so the comparison stays fair.