In a professional kitchen, products are bought in large quantities, because people cannot say 100% exactly what will be ordered at the restaurant. Many ingredients are therefore often left over, but it is very probable to throw this away. Day labels are available to prevent disposal and waste. These are labels with the name of the day and where the product and the date can be written on. This way, everyone knows when the product is stored, what it is and then you can calculate yourself whether it is still usable or not on the day they want to use it.