· 7 min read
Waste Tracking: Spoilage, Comps, and Training in One View
“Shrink” is not one problem—it is spoilage, over-portioning, comps, and training plates. When you tag waste with reasons, patterns surface and fixes become obvious.
Keep reason codes short
Spoilage, prep error, line remakes, guest comp, staff meal, training. If you need more than six, roll up monthly and split categories then.
Connect to POS comps
Manager comps should mirror kitchen waste logs. Large gaps between comp dollars and logged waste often mean unrecorded spills or unapproved discounts.
Review with the team
Share weekly totals without blame. Ask “what changed?” before “who messed up?”