Food Waste Cost & Inventory Planner
Track kitchen food waste cost, portions, and spoilage. Enter values for instant results with step-by-step formulas.
Worked Examples
Example 1: Produce Spoilage
Problem:10 lbs of Tomatoes ($2.50/lb) thrown away due to rot.
Solution:10 * 2.50 = $25.00 loss.
Result:Annualized: $1,300/year.
Frequently Asked Questions
What is a 'good' waste percentage?
Zero is impossible. 1-2% is world-class. Average is 4-10%.
How do I calculate cost per lb for mixed items?
Estimate an average cost or use the cost of the most expensive ingredient in the mix.
Does 'Prep Waste' count?
Yes, but it's often 'unavoidable' (e.g., egg shells, onion skins). Track 'avoidable' prep waste (meat trim) separately.
How does this help inventory?
High spoilage means you are over-ordering. Reduce your par levels for those items.