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Excel · 27 KB
Restaurant Waste Log Workbook
A three-tab Excel waste log. Log every toss with its quantity and unit cost and the sheet prices it, then the Weekly Summary totals the period, shows waste as a percentage of food purchases, and breaks it down by station and by reason.
- Format
- Excel workbook
- Size
- 27 KB
- Price
- Free, no sign-up
- Section
- Food Cost & Inventory
What's in it
- A Start Here tab with the five-step method and the reason codes
- A Waste Entries tab with 400 rows: date, station, shift, item, quantity, unit, unit cost, reason and who logged it
- Value per line calculated from quantity times unit cost
- A Weekly Summary that totals the period and shows waste as a percentage of food purchases
- Breakdowns by station and by reason, so the top three causes are visible
How to use it
- Put a sheet at every station and log the toss when it happens, not at close
- Enter current unit costs so the dollar column means something
- Enter food purchases for the period to get waste as a percentage of what you bought
- Leave the week-start date blank to total every date logged
- Fix the top three reasons: spoilage usually means pars are too high
The guide that explains it
How to Track Waste With a Waste Log — A waste log turns invisible losses into a number you can act on. Here's how to set one up, what to record, and how to turn two weeks of data into lower food cost.