Waste & returns

• Write-off categories

  Split by: expiry, kitchen error, waiter error, guest return, equipment failure, staff meals. Without the split the cause stays invisible.

• Write-off act

  Every write-off needs a document: what, quantity, reason, confirmed by (chef/manager). Photos of spoiled goods — mandatory for expensive items.

• Guest returns

  A dish back = write-off + reason ('salty', 'cold', 'waited too long'). Returns >1% of checks signal a kitchen or menu problem.

• Staff meals

  Track separately, not as 'write-off': per-shift/day limit logged in the system. Unlimited staff meals become a hidden loss channel.

• Packaging & supplier returns

  Returnable crates/containers — a separate settlement account. Forgotten packaging is a gift to the supplier.

• Waste by weight

  Weigh kitchen waste for a week — trim norms run 15–25% of raw goods by cuisine. A sudden jump means sloppy prep or take-home theft.

• Into food cost

  Real FC = (purchases − stock) − returns − staff meals. Reconcile theoretical vs actual FC weekly.

Uncategorized write-offs are a budget leak: 2% of revenue is normal for a café, 5%+ means theft or recipe-card problems. Key metric: write-offs/revenue weekly, not monthly.