Waste control · 4 min de lectura
Restaurant waste log: what to record each week
An English routine for separating spoilage, over-portioning, returns, and preparation errors before they hide inside food cost.
Record the cause, not only the amount
A useful waste log includes date, ingredient, quantity, unit, estimated cost, and cause. Spoilage, over-portioning, returns, and preparation errors require different actions.
Review the largest repeatable cause
Sort the log by cost and frequency. Start with the cause that can explain the largest movement and that the team can change without guessing.
- Compare high-volume items first.
- Keep units stable across the log.
- Separate normal yield loss from avoidable waste.
Test one operating change
Adjust one portion tool, storage rule, label, or prep quantity. Set a review date and compare the next period before changing several practices at once.