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Waste log

What it's for​

The Waste Log records stock that didn't get sold — spoilage, spills, prep trim, staff meals. Logging it keeps your on-hand counts accurate, puts a rupee value on what you're losing, and shows where to cut it.

Where to find it​

In the Inventory hub, choose the Waste Log tab (route /inventory/waste). Its own tabs organise entries into Batch Log, Morning Sweep, Waste Log, and Variance Report.

WebLogging waste: ingredient, quantity, reason, and a live cost estimate.
Logging waste: ingredient, quantity, reason, and a live cost estimate.

Log some waste​

  1. Choose Log Waste.
  2. Fill in the entry:
    • Ingredient — search and pick it (its in-stock amount shows).
    • Quantity and Unit.
    • Category — why it was wasted: Operational Prep, Cooking Yield, Expired / Spoilage, Spillage, Quality Rejection, Staff Meal, Tasting, or Unexplained.
    • optionally a Shift, the Date & Time, and Notes.
  3. As you fill it in, an Estimated waste cost shows what the waste is worth.
  4. Choose Log Waste to save. If the entry is large enough to need a manager's sign-off, the button reads Submit for Approval instead.

Logging waste reduces the ingredient's on-hand stock, so your counts stay true.

Worked example​

A tray of paneer spoiled overnight. Choose Log Waste, search Paneer, enter 2 kg, set Category to Expired / Spoilage, note "left out of chiller", and check the Estimated waste cost. Choose Log Waste — stock drops by 2 kg and the loss is on the record.

Tips & things to watch​

  • ✅ Log waste as it happens. A quick habit here is what makes your food-cost numbers real.
  • ✅ Use the right category — the split between prep, spoilage, and spillage is where you find savings.
  • ⚠️ Large entries may need approval. If you see Submit for Approval, the waste is recorded once a manager signs off.