Waste
What you threw, priced before it leaves the bin.
Log spoilage, trim, mistakes and comps with a reason and a cost from the recipe. Rank what is burning money. Stock and reports stop pretending waste is a rounding error.
Included in · Main & Chef’s Table
On a busy night
How Kitchen actually uses it.
01
It hits the bin, it hits the log
A steak comes back. A crate arrives warm. Someone types it before the night invents a story.
02
The cost is not guessed
The card already knows the grams and the last price. Waste is money, on a timestamp.
03
The count has a witness
Stocktake is short. The log either explains it or it does not. That is a different conversation.
01
A reason, a cost, a name
Overcooked, spoiled, staff meal, comp. The item comes from the carta or the store. The cost comes from the card. The log is a list, not a shrug.
02
The ranking is uncomfortable
The same three plates will be at the top by Thursday. That is the point. You fix a prep, a portion or a supplier, not “waste” as a mood.
03
Counts finally add up
Stocktake gaps that match the waste log are explained. Gaps that do not are the ones you chase.
What's inside
Everything you get with Waste.
- Log by dish or by ingredient
- Reasons you can actually filter
- Cost from the live recipe card
- Weekly ranking by value
- Feeds stock and the owner’s reports
- Explains part of every count gap
“We were throwing a million a month in trim we called “normal”. The log made it a line I could cut.”
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