Waste costs you money every month. Spoiled vegetables, expired meat, thrown away bread - it all adds up. A simple overview by category shows you where you're losing the most and where you can take action.
Why an overview of waste is important
Many hospitality businesses throw away hundreds of euros every week without realizing it. A bit of cheese here, some lettuce there - it seems like nothing, but it adds up.
💡 Example:
Restaurant with 100 covers per day:
- Vegetable waste: €15 per week
- Meat waste: €25 per week
- Dairy waste: €8 per week
- Bread waste: €12 per week
Total per year: €3,120
By tracking waste by category, you'll see patterns. Maybe lettuce goes bad every Tuesday because you buy too much for the quiet start of the week.
Categories for your overview
Stick to these main categories for a clear overview:
- Meat and fish: Often the most expensive category, short shelf life
- Vegetables and fruit: High volume, varying quality
- Dairy: Fixed expiration date, easy to overlook
- Bread and bakery: Fresh daily, often over-ordered
- Dry goods: Rice, pasta, canned goods - little waste but still worth monitoring
⚠️ Note:
Only count what's actually spoiled. Leftovers you can use in soup or staff meals aren't waste.
How to record waste practically
Make it easy for yourself. A complicated system won't stick.
Daily: Note what you throw away and why. "2 kg potatoes - turned green" or "500g ground beef - expired".
Weekly: Add up by category and note the total value. Use your purchase prices.
💡 Example weekly overview:
Week 12 - Waste by category:
- Meat/fish: €28.50 (steak expired, salmon discolored)
- Vegetables: €15.20 (lettuce wilted, tomatoes rotten)
- Dairy: €8.90 (cream expired)
- Bread: €12.00 (too many rolls ordered)
Total week: €64.60
What to do with the numbers
Collecting numbers is fun, but taking action saves money.
Look for patterns: Does meat go bad every Monday? Then you're probably ordering too much for the weekend.
Check your purchasing: If vegetables often go bad, order smaller quantities more frequently.
Train your team: Show them what waste costs. €64 per week is €3,328 per year - that's enough to pay someone for an extra week of work.
⚠️ Note:
Waste of 2-3% of your purchases is normal. Under 2% is excellent, over 5% requires action.
Digital or on paper
Start with what works for you. A notebook in the kitchen works fine. Write down every day what you throw away and why.
For more overview, you can use an app like KitchenNmbrs. Then you'll automatically see trends and can easily look back at previous weeks.
The most important thing is that you track it. Consistently. A little bit every day is better than trying to remember everything once a month.
How do you create a waste overview? (step by step)
Choose your categories
Determine 4-5 main categories that fit your kitchen. For example: meat/fish, vegetables, dairy, bread, dry goods. Keep it simple - too many categories makes it complicated.
Record daily what you throw away
Note every day what you throw away by category with the reason. For example: '1 kg steak - expired' or '2 heads of lettuce - wilted'. Use your purchase prices to calculate the value.
Create a weekly overview
Add up the waste by category each week and calculate the total. Compare with your total purchases to see your waste percentage. Anything over 5% of your purchases requires action.
✨ Pro tip
Check your waste overview right before your weekly shopping. Then you'll immediately see where you can order less and save money.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
Was this article helpful?
Frequently asked questions
Should I also count leftovers as waste?
No, only what's actually thrown away. Leftovers you use in soup, staff meals, or as an amuse are not waste but reuse.
How often should I review my waste overview?
Add up weekly and analyze monthly. Daily recording is enough - analyzing too often takes time without extra insight.
What's a normal waste percentage?
2-3% of your total purchases is normal. Under 2% is excellent, over 5% requires action. Fresh products always have more waste than shelf-stable goods.
Should I track waste per dish?
Start with categories. Per dish becomes too complicated and takes too much time. Focus on the big picture first before you start tracking details.
How do I prevent my team from hiding waste?
Make clear that waste is normal and you won't get angry. Focus on learning and improving, not punishing. Share the numbers and show what it costs.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
HACCP-compliant in minutes, not hours
KitchenNmbrs has a complete HACCP module: temperature logging, cleaning schedules, receiving controls, and corrective actions. Everything digital, everything traceable. Try it free for 14 days.
Start free trial →