Not every bit of kitchen waste is a major failure. But the waste you do not see will inflate food cost, create reactive purchasing, and confuse the team about what is really happening.
Waste categories worth separating
- natural or unavoidable,
- poor portioning,
- bad storage,
- overproduction,
- prep mistakes,
- expiration.
Why waste matters so much
Waste affects three things at the same time:
- margin,
- inventory,
- purchasing plans.
What to log so waste stops being abstract
- ingredient,
- quantity,
- cause,
- station or owner,
- time of shift,
- whether it was avoidable.
When waste is not logged this way, the conversation ends in opinions instead of causes.