Agile | Aware | Analyzer | Multi-Outlet
Waste Tracking is where you log known waste events like spoilage, comps, drops, refires, or bread thrown out at the end of dinner service.
Why it's important
- Without tracking waste, these sources of known loss will be included in your variance (the difference between your ideal and actual food cost) which makes it difficult to isolate and identify sources of unknown loss, like theft, over-portioning, incorrect prep, or improper storage. A broken bottle of vodka could hide loss due to a bartender overpouring or pocketing cash if the waste isn't tracked.
- Waste tracking helps you reduce waste by finding patterns. Is there one prep cook consistently over-portioning steaks, or one server more prone to dropping trays?
How to do it
- Create Waste Type:
Create Types of waste you have by clicking the Types button:
- Click the + New button to add names of waste type:
- Create names and Save
- Entering Waste:
And enter your waste.
- Waste tracking manger:
Use the waste tracking journal to to see your aggregated waste records in one place. Click Tools > Waste Tracking Journal
The Big Picture
- Waste is considered an adjustment to the Ideal Food Cost. Variance is calculated as:
Actual Food Cost - (Ideal Food Cost - Waste) = Variance
- Your kitchen crew should track waste in real-time, but it can be entered into reciProfity in batches at the same intervals that you enter counts and prep builds.
- Attached is an example spreadsheet to print and use for waste tracking in your kitchen.