Spoilage
Product that didn't get used before its date. Flags over-ordering, incorrect par levels, or storage and rotation problems.
Stop guessing what you binned.
Two taps to log a waste event — spoilage, prep error, comp, or staff meal. Each one costs itself at the current price and comes off your live count. Weekly patterns tell you where the money went and what to change.
- 2–4% of food cost typically recovered once waste is reason-coded
- 2 taps to log a waste event at the pass — nothing more
- Weekly pattern reports — not a month-end variance surprise
- 4 codes to separate spoilage, prep error, comp, and staff meal
Thirty seconds at the pass. Not a form.
The waste log is built for kitchen speed. Pick the ingredient, pick the reason, confirm the quantity. Timestamp, cost, and stock deduction all happen in the background. Nothing to fill in at the end of shift.
Logs in two taps from the pass tablet
Log waste Today · Lunch service
- Ingredient Lamb backstrap 180g
- Reason Prep error
- Quantity 3 portions
- Cost at current price $28.50
- Stock after deduction 14 portions remaining
Every waste event has a category. Not just a number.
Grouping waste into a single figure tells you nothing useful. Reason codes separate the fixable from the expected — so the right conversation happens in the right place.
Prep error
Waste from the preparation process — bad cuts, over-portioning, broken-down product. Maps back to recipe yields and training gaps.
Comp
Product sent out as a manager's compliment or replacement dish. Ties to service decisions rather than kitchen performance.
Staff meal
Food used for team meals. Tracked separately so it shows up as an intentional cost, not unexplained variance.
Most venues are binning 3–5% of their food cost without knowing the reason.
That's not a kitchen problem or a supplier problem — it's a visibility problem. When waste is logged with a reason, patterns become obvious. The fix is almost always simpler than the loss.
See how it connects to stockWaste data connects back to the full inventory picture.
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Real-time stock tracking
Every waste event deducts from live counts in real time. No separate adjustment at end of shift.
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Recipe building
Prep error waste maps back to recipe yields, showing where theoretical and actual portions diverge.
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Admin platform
Weekly waste reports, par adjustment signals, and shift breakdowns in your back-of-house dashboard.
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Find out what your kitchen is actually losing.
Book a 30-minute walkthrough. We'll show you what waste tracking looks like in a live kitchen — from the log tap on the pass to the weekly report in the dashboard.