Lean production is built on simple tenets. First, it calls for elimination of waste throughout the production cycle. Second it calls for improvement of quality and safety, and in every step in the production cycle there are different ways in which waste can be incurred (Muller, 2012). In a food service establishment like a restaurant, waste happens in all the levels of the production cycle and there are different ways in which waste can be eliminated in a restaurant. Starting from the basic step of procurement and hiring, wastes can be incurred in case of excessive procurement or hiring more staff than required. Most restaurants procure a higher percentage of perishable food products, which purchasing more than what is required for the day or week will lead to waste.