Losses and food waste analysis figures
Food waste

Losses and food waste analysis figures

Controlling in Koust makes it possible to measure the differences between raw material purchases and sales. Indeed it allows the analysis of food losses and wastage figures.
The link between a product sold in a restaurant and the raw raw material is the data sheet.
To take into account the stock, the differences are measured over a period framed by 2 inventories. The difference between these 2 inventories is added to the difference between purchases and sales.

These discrepancies are sometimes known. For example, a broken wine bottle can be identified. This is known as a known loss.

Loss identification

In Koust known losses can be recorded in "Loss".

Ingredient Recipe Quantity Unit Unit Cost Total Cause
Butter
200 g 0,00 € 0,60 € Other
Bread
20
0,70 € 14,08 € End of service
Spider
3 kg 2,00 € 6,00 € out-of-date CSD

Chocolate fondant 10 Port. 0,84 € 8,43 € End of service

A date, a label and then a list of ingredients or recipes with the "lost" quantity are recorded. Indeed, a cause can be added to justify this loss.

Order Error
End of service
Offered to the customer
out-of-date CSD
Broken
Staff meals
Manual output
Other

Measuring results

In the reports (Premium package) "Loss Analysis" compiles the results in graphical form by :

  • Category, 
  • Causes,
  • Date.

The total amount of Losses and the amount of purchases over the period also gives the percentage of loss in relation to the amount of purchases.

A summary of income / and revenue losses over the period

Ingredient / Recipe Category Type Quantity Unit Awards Total
Scampi plate Entry Recipe 3 Share(s) 0,74 € 2,23 €
Celery Remoulade Entry Recipe 3 12 Kg 0,11 € 0,34 €
Chocolate fondant Dessert Recipe 42 0,10 € 4,22 €
White butter sauce Sub-recipe Recipe 3 30 Serving(s) 0,05 € 0,14 €
Salmon Tartar Entry Recipe 10 1 Serving(s) 0,26 € 2,61 €

Reduce Food Waste figures

The category graph will allow you to focus on the raw material categories to be monitored, 

For example:

Butcher's shop: if too many C.D.D.'s are exceeded -> order less

If too much loss at the end of the day

The graph of causes will help identify why these products are classified as losses.

For example:

too much breakage or too much preparation thrown away at the end of the shift

The date graph will make it possible to measure the evolution of efforts on losses over time. 

Photo credit: Manphoto created by pressfoto - en.freepik.com

Koust

Koust is a management software dedicated to CHR professions.
Koust allows you to optimize the profitability of your establishment.
The idea is simple: better control over quantities and costs by having more control over procurement and production.

Free Trial

Request a demo