Hospitality & Restaurant · Operations
Waste logs
A running record of food and other product thrown away in a kitchen or bar, showing what was wasted, how much, and why.
What it usually contains
- Date, shift, and station or department
- Item name, quantity, and unit of measure
- Reason codes such as spoilage, overcooking, spillage, expired, or customer return
- Estimated cost value of the discarded items
- Initials of the employee recording and the manager verifying
What the assistant uses it for
Use it to find out which items are being wasted most often and what it costs, and to spot patterns tied to a shift, prep practice, or over-ordering. It also supports food cost variance checks and inventory reconciliation.
How it is versioned
A document of this type has exactly one current version at a time. Upload a revision and it becomes the version that counts — the one before it is kept and dated, but is no longer what your assistant answers from. Nothing is ever deleted, so you can always show what this document said on a given date.
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