Log waste by category
- Spoilage — expired or degraded product.
- Prep loss — excessive trim, errors.
- Over-production — cooked but unsold.
- Plate returns — sent back or comped.
Reduce each type
- Forecast prep to demand to cut over-production.
- Tighten FIFO rotation to reduce spoilage.
- Train and standardise prep to reduce trim loss.
- Fix recurring plate returns at the recipe or execution level.
Waste = pure margin
Every ringgit of waste removed is a ringgit of pure profit — it was already purchased and paid for.