Kitchen and catering · KC-05

Kitchen Wastage Sheet

A free printable wastage record — item, quantity, reason, cost, whether it was preventable and what would have prevented it.

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One page. Choose your paper size — both versions are laid out identically, so neither one gets shrunk to fit.

Print it and write on it

A4 44 kB US Letter 44 kB

Fill it in type and save

A4 134 kB US Letter 134 kB

The fillable versions have real form fields — open them in any PDF reader, type into them and save. Printing help.

What this sheet is for

Record what gets thrown away and why, which is usually the fastest way to find where a kitchen's margin is going.

Who it is for

Cafés, restaurants, pubs, bakeries, caterers and food retailers.

How to use it

Keep the sheet by the bin and fill it in there.
Record the reason honestly — over-production is the most common and the least written.
Put a cost against each line, even a rough one.
Mark whether it was preventable, and what would have prevented it.
Total it weekly and read the biggest cause out loud to the team.

What is on the sheet

One page, top to bottom:

Printed under the title: What was thrown away, why, and what it cost — the number most kitchens never actually look at.

Record it at the bin, not at the desk. Waste recorded for a fortnight tells you more about a kitchen's margin than a month of stock counts. Record it as it goes in the bin, by the bin.

Write-on lines: Kitchen or site · Week beginning · Recorded by

Table, 12 rows: Date · Item · Quantity · Unit · Reason · Cost · Preventable · What would prevent it · Initials

Write-on lines: Total cost this week · Biggest single cause · Reviewed on