As food costs continue to rise and profit margins tighten, South Africa’s restaurant industry is urgently responding and innovating. With food expenses making up as much as 40% of a restaurant’s overhead, reducing waste is no longer just an environmental concern; it’s a business imperative. A quiet revolution is unfolding in kitchens across the country: restaurants are embracing sustainability not only to protect the planet but to stay viable in a competitive market.
Food waste remains a pressing issue, with millions of tonnes of edible food ending up in South African landfills annually, much of it from the hospitality sector. Yet amid this challenge, some of the country’s most respected restaurants are emerging as sustainability leaders, proving that innovation and responsibility can go hand in hand. From fine-dining establishments to bustling local cafés, chefs and owners are rethinking every step of the supply and service chain to reduce waste and make more with less.
Take inspiration from acclaimed local chefs who are not only curating award-winning menus but also designing kitchens that operate with near-zero waste. These pioneers are showing the rest of the industry that smart sourcing, tight inventory control, and creative use of ingredients can significantly reduce losses and even elevate the dining experience.
According to the Eat Out | Yoco Industry Report, food costs account for 30% to 40% of menu pricing. Every gram of uneaten food is not just waste, it’s lost revenue. Much of this stems from over-ordering, forecasting errors, and inefficient stock management. For restaurant operators navigating thin margins, tackling waste head-on is both a financial strategy and a moral responsibility.
Carl Wazen, Co-founder of Yoco, puts it plainly: “The shift towards sustainability isn’t just about doing good, it’s smart business. When restaurants use data to understand their customers’ preferences and purchasing patterns, they can reduce waste while delivering exactly what diners want. It’s a win-win situation that benefits the bottom line and the environment.”
Encouragingly, consumer behaviour is reinforcing this shift. The report found that nearly 60% of restaurant owners have noticed a growing preference among diners for locally sourced ingredients. In the Western Cape, that figure climbs to 65.85%, with customers actively seeking menus that highlight local and indigenous produce.
This demand is not seen as a burden, but as a spark for innovation. Restaurants are deepening relationships with nearby suppliers, slashing transport emissions, and celebrating the richness of South Africa’s agricultural diversity on their plates.
Modern restaurant operations are being transformed by technology. Tools like Yoco’s smart analytics give owners real-time insights into sales and inventory, helping them align supply more accurately with demand. By predicting diner behaviour more precisely, restaurants can avoid costly over-ordering and optimise every ingredient that enters the kitchen.
Steps towards a greener plate
For restaurateurs ready to take action, here are five practical ways to embed sustainability into your business:
Waste monitoring and demand forecasting
Use tech-enabled point of sale systems like those that are offered for free with your Yoco Khumo card machine range or the Yoco Counter, the all-in-one point of sale system, to track which items sell best and which go to waste. A data-backed approach is the first step in reducing loss and boosting margins.
Source smartly and locally
Strengthen ties with local farmers and suppliers. Locally sourced, seasonal ingredients not only cut down on emissions but also align your menu with what diners are already looking for: freshness and authenticity.
Empower your team
Train staff on portion control, efficient stock handling, and sustainable kitchen habits. Integrated restaurant operating systems like Table by Yoco streamline front-of-house and kitchen communication to reduce errors and waste.
Promote your practices
Diners value transparency. Share your sustainability efforts in your menus, online, and in-store, and build loyalty through your commitment to doing better.
Use data to your advantage
Tap into business intelligence to forecast demand, manage inventory, and avoid surplus. Yoco’s analytics tools give you the clarity needed to run lean and green.
Leading restaurants in South Africa are already ahead of the curve. Their efforts show that sustainability and excellence in dining are not mutually exclusive; in fact, they often go hand in hand.
“World Environment Day reminds us that every plate served can be part of the solution,” says Wazen. “Restaurants across South Africa are proving that sustainable dining is possible and profitable when you have the right tools, the right insights, and the right intent.”
The future of food service is not only delicious — it’s responsible, resilient, and ready.
ALSO SEE: CHEF JOHANNES RICHTER’S JOURNEY TOWARDS SUSTAINABILITY & AFRICAN INGREDIENTS
Chef Johannes Richter’s journey towards sustainability and African ingredients
Words: Corporate Image
Images: Pexels
