In the US alone, restaurants waste 25bn pounds of food every year before it reaches the consumers plate and independent restaurants are a large driver of this. This is crucial for an industry that operates with very low profit margins of 3% to 6% on average. In this project we have partnered with Burnt (https://burnt.squarespace.com), whose mission is to help restaurants automate their back-of-house operational flow: recipe management, inventory forecasting, analysis and optimization of costs. In this project, we will use time series data from restaurants to forecast menu item sales based on different factors such as day of the week, weather, holidays etc., which will help to optimize ordering decisions for maximum efficiency.