Food waste is a pressing global concern, with significant environmental and economic consequences. Self-service restaurants (SSRs) contribute substantially to this problem. This paper explores the application of function decomposition methodology to analyse kitchen operations in SSRs. We investigate how this approach can inform the development of smart services to minimize food waste. Using a case study from a collaborating restaurant, Flavoria, the paper demonstrates how function decomposition reveals the logical flow of information, energy, and materials within the kitchen. The analysis considers both generic functions and Flavoria-specific functions unique to their workflow. This dual approach offers valuable insights for optimizing kitchen operations and designing smart services tailored to specific needs.