Restaurant waste management
Growth shops log waste with reason codes — expired, prep trim, plate waste, overproduction, and more. Waste cost rolls into reports and Insights so owners see patterns, not guesswork.
Waste logging and wastage Insights are on Growth and Scale.
How it works
- 1. Capture at source — Storekeeper or manager logs waste when it happens — not at month-end from memory.
- 2. Categorize — Pick a reason so reports show prep vs plate vs expiry separately.
- 3. Review in Insights — Owner refreshes Insights to see wastage cost and top ingredients.
- 4. Act in the kitchen — Adjust prep, ordering, or portioning — software does not auto-fix operations.
Why waste logging matters
Food cost looks fine on the menu spreadsheet until waste never gets recorded. myRestrox makes waste a storekeeper action with reasons, optional photo, and manager PIN when policy requires it.
- Reason codes: expired, burnt, dropped, prep waste, plate waste, overproduction, etc.
- Tied to ingredients — waste reduces stock and records cost
- Rolls up in waste reports and Insights wastage block
- Insights summarizes top wasted ingredients for the period
How Insights uses waste data
Insights observes waste entries and sales together. It can highlight recurring waste on specific ingredients — then recommends operational checks (FIFO, portioning, ordering), not automated discipline.
Honest limits
- Insights does not detect theft — it flags unexplained variance in neutral language.
- No automatic waste prediction without logged data.
Questions
- Does waste affect food cost in Insights?
- Yes. Food cost insight uses sales and waste cost from your logged entries for the period.