Food Waste & Stock Loss Calculator
Food waste calculator for hospitality. Log waste by reason, see waste as a % of sales and purchases, and project annual cost and potential savings.
| Item | Qty | Cost | Reason | Date | |
|---|---|---|---|---|---|
Waste by reason
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What to work out next
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Waste rarely feels expensive per shift, but a couple of hundred pounds a week becomes thousands a year. Log entries by reason to see where the money is really going and what a lower target would save.
Formula: Waste % = (Waste value ÷ Purchases) × 100. Projected annual cost = Period waste × periods per year.
Frequently asked questions
What waste % should I aim for?+
1–3% of food purchases for well-run kitchens. Above 5% is a red flag.
Should staff meals count as waste?+
Track them separately — they're a labour benefit, not spoilage — but include them in overall food cost.
How do I use the reason breakdown?+
The biggest bar is usually your biggest opportunity. Spoilage points to ordering; overproduction points to prep planning.