For the measurement to help the shift, each variance gets the same control treatment: separate its cause —trimming, cooking, expiry, error, or discard—, compare the recipe's theoretical usage with the period's actual usage, and record cause, value, and owner before adjusting.
- Separate the cause: trimming, cooking, expiry, error, or discard
- Compare theoretical recipe usage against actual usage
- Record cause, value, and owner before adjusting
How it works
Wobistro preserves the source, identifies the exception, prepares an action within permissions, and records the responsible person's decision. Every result returns to the history so the next shift starts with context.
Frequently asked questions
How is waste calculated in a restaurant?
Subtract actual usage from theoretical usage for the period and divide that variance by the theoretical usage. If the recipe says 10 kg of chicken yield 80 portions and only 72 came out, the waste equals those 8 lost portions, then classified by cause.
Does waste always mean theft or error?
No. Every kitchen has normal trimming and cooking loss; the problem starts when it exceeds the recipe standard without explanation. That is why recording cause, value, and owner matters: it separates the unavoidable from the preventable without turning measurement into a witch hunt.
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