Chefs and Restaurants

Our Wasted Issue Helps You Take Stock of What to Save

Liz Grossman

If you were waiting for the gas to be turned on at your highly anticipated restaurant, would you open your doors anyway? And do you think you could envision the revenue-generating potential of an unused storage closet? Or have you ever thought about new uses for day-old bread or seafood scraps? The chefs featured in our Wasted issue had to answer these questions, and in each instance, they opted not to let time, space, or ingredients go to...