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B11. Waste & Loss🔗

In short🔗

This screen measures your restaurant's waste: how much it costs you, at what rate, and for what reasons. Three indicators and a chart give you the big picture, and a table details each recorded loss. You can also record a new loss directly from this page.

Who / when🔗

For the manager who tracks costs and wants to cut waste: check it regularly to identify loss causes, and use it whenever a breakage or expiry occurs.

How to get there🔗

Kitchen & Recipes → Waste

Prerequisites🔗

🔑 View stock (Manage stock to record a loss)

Screen tour🔗

Waste and loss

At the top, three key indicators:

  • Waste value (30 days): the total amount lost over the last month, in DH.
  • Waste rate: the share of stock lost, as a percentage.
  • Breakdown by cause: a pie chart that splits losses by reason.

The table then lists each loss with the following columns, in order:

  • Date: date and time of the loss.
  • Ingredient: the ingredient involved.
  • Quantity: the quantity lost.
  • Total (DH): the value of the loss.
  • Reason: the motive (expiry, breakage, error, etc.).

Step-by-step🔗

Record a loss🔗

  1. Open the loss-recording dialog.
  2. Fill in the fields:
    • Ingredient: the ingredient lost.
    • Quantity: the number of units.
    • Reason: the reason for the loss.
    • Photo: a photo proof.
  3. Confirm. The loss appears in the table and the indicators update.

Messages & edge cases🔗

  • The waste rate relates the lost value to your activity: a rising rate should flag a problem with storage, portioning, or supply.
  • The by-cause pie chart is the fastest tool for targeting the priority action (for example, too many expiries = review ordered quantities).

Tips🔗

  • A loss recorded here generates a matching stock movement, viewable in B7. Stock Movements.
  • For detailed historical tracking, the Waste report on the Reports screen complements this view.

See also🔗