GUIDE深度 · Deep dive
Tracking and Reducing Restaurant Waste
Waste is not a feeling; log it by category, reason and cost: testing, returns, expiry, staff meals and free refills. Each week divide waste cost by sales and check whether it exceeds 1-2%, then fix the largest category.
What to log
Date, category, quantity, unit cost, reason and owner.
Separate testing and staff meals from food cost.
Reducing waste
Prep to sales; discount or use near-expiry items first.
Ask why a dish was returned before remaking it.
Fix the largest category first, one change per week.
FAQ
What waste rate should we target?
Commonly 1-2%; buffets and bakeries run higher but should be explainable.
Are staff meals waste?
They are a cost but not necessarily waste; track separately for decisions.