Work out wastage percentage instantly with clear inputs, formula shown and shareable results.
Wastage as a percentage of purchases is the headline figure, but the split matters more. Spoilage points to over-ordering or poor rotation, preparation waste to portioning and butchery skill, and unexplained waste to recording gaps or losses.
Wastage percentage
Wastage % = Wasted value / Total food purchases x 100
Unexplained waste
Unexplained = Total waste - Spoilage - Preparation waste
Under 4% of purchases for a well-run kitchen, though fresh-heavy and high-volume prep menus run higher by nature.
Smaller, more frequent deliveries, strict stock rotation, and cross-utilising ingredients across several dishes so slow lines still move.