Kitchen Wastage Sheet
Record what gets thrown away and why, which is usually the fastest way to find where a kitchen's margin is going.
KC-05 1 page
Restaurants and bars · RB-09
Glassware and Crockery Breakage Log
Breakage log for a restaurant or bar — every broken glass, plate and cup with where and how it went, and a month-end count for the reorder.
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One page. Choose your paper size — both versions are laid out identically, so neither one gets shrunk to fit.
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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
Turn breakages from a vague cost into a count by item, place and cause, so the reorder is right and the dishwasher rack or the station doing the damage is found.
Who it is for
Bar and restaurant managers, kitchen porters, head waiters and anyone who orders the glassware and crockery.
How to use it
- Log each breakage as it is cleared: item, how many, where and how it broke.
- Write who broke or found it and tick when it is cleared and disposed of.
- Note whether food, ice or an open drink was affected and what was thrown away.
- Tick reorder where stock is now short, and total the month in the bottom row.
What is on the sheet
One page, top to bottom:
Printed under the title: Every glass, plate and cup that breaks, logged with the dustpan in hand: where and how it went, whether food or ice was affected, and a month-end count so the reorder is built from numbers rather than a guess. Glass broken near food or drink is dealt with under your own food safety system; the column here records that it was.
Write-on lines: Venue · Month · Area (bar / floor / kitchen) · Reorder from
Breakages — include the ones found already broken with nobody near them
Table, 12 rows: Date · Item · Qty · Where · How · Broken / found by · Cleared · Food or ice affected? · Reorder
Month end
Write-on lines: Items broken (total) · Worst item · Worst spot · Ordered (date / qty)
Questions
Do we need to record breakages nobody caused?
Yes. A glass found chipped in the rack or a plate cracked in the dishwasher is still stock gone, and a run of them from one place is the pattern this sheet exists to show.
What happens when glass breaks near food or ice?
That is handled under your own food safety system, which says what is thrown away and how the area is cleared. The column here records that it was done and what went in the bin.
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