Recently, the issues of food loss and waste have garnered significant global attention. Various methods to reduce food waste have been proposed, one of which is inventory transshipment. However, existing studies on inventory transshipment have predominantly focused on its impact on profitability. This study aims to explore its implications within the restaurant industry, focusing on both profit and food waste reduction. We analyze a supply chain model comprising a single supplier, two restaurants, and multiple consumers, employing a game-theoretical framework to model the interactions between the two restaurants as a normal-form game. Our findings reveal that an increased frequency of transshipment correlates with higher profits and reduced food waste. Furthermore, when the correlation between restaurant demands is low, the incentive for transshipment is significantly heightened. Another critical factor influencing the frequency of transshipment is the transshipment price, defined as the fee paid by the recipient to the source restaurant for each unit of inventory transshipped. Our research indicates that transshipment is less likely to occur when the transshipment price is either excessively high or too low. Additionally, we conducted a comparative analysis between the decentralized system and a centralized system, in which decision-making is coordinated between the two restaurants. While the decentralized system yields lower profits compared with the centralized system, it demonstrates a greater potential for reducing food waste.