Wastage
Record wastage in seconds, valued at live cost - then see exactly where your margin is leaking.
Wastage is pure margin in the bin - and most of it goes unrecorded.
Trim, spoilage, mistakes and over-prep all cost real money, but recording them feels like extra work mid-service, so it doesn't happen. What isn't measured can't be fixed, and the same avoidable waste repeats week after week, quietly eating the margin you worked to build. You can't manage what you never write down.
Waste, unrecorded
- Wastage recorded rarely, if ever
- No idea what it's actually costing
- The same waste repeats every week
- Margin disappears with no trail
Wastage in Chefy
- Log waste in seconds, as it happens
- Every entry valued at live cost
- See what's wasted most, and where
- Cut repeat waste for good
Log waste in seconds, where it happens
Capturing wastage takes seconds, so it actually gets done. Record it on the floor by product and reason, on whatever device is handy, and every entry is valued at live cost automatically - no separate spreadsheet, no end-of-week guesswork.
- Quick entry by product and reason
- Works on the floor, on any device
- Valued at live cost automatically
See where margin is leaking
Once it's recorded, wastage adds up into a picture you can act on - by product, reason and period, in dollars, not just counts. The repeat offenders become obvious, and so does the fix.
- Wastage by product, reason and period
- The cost of waste, not just the count
- Spot the repeat offenders
Turn waste into a number you manage
With the trend in front of you, target the biggest leaks first and watch them shrink. Wastage stops being an invisible cost and becomes a line you actively drive down.
- Trends over time, not one-off counts
- Target the biggest leaks first
- Drive a real number down
Turn invisible waste into recovered margin
10–15%
Less waste
Typical reduction once it's recorded
Seconds
To record
Quick entry, on the floor
At cost
Valued automatically
The real margin impact, every time
Who it's for
Recording waste only works if it's effortless - so it's built for the people on the line.
Head chefs and bartenders
You know there's waste, but not what it's costing or where.
See wastage by product and reason, in dollars, and cut the worst.
Kitchen or bar team
Recording waste mid-service feels like extra work, so it's skipped.
Log it in seconds on the floor - quick enough to actually do.
Owners & operators
Waste is margin walking out the back door, untracked.
A real, costed number you can drive down month on month.
Multi-venue groups
You can't compare waste across sites if nobody records it.
Consistent, costed wastage to compare venue against venue.
Everything wastage does
Effortless to record, impossible to ignore - waste as a number you manage.
Quick entry
Log waste by product and reason in seconds.
Valued at live cost
Every entry costed automatically.
By reason & period
See what's wasted, why and when.
Cost, not just count
The real margin impact of every bin.
Trends & repeat offenders
Spot the leaks worth fixing first.
Per-venue
Compare waste across every site.
Wastage FAQ
How quick is it to record waste?
Seconds. Pick a product and reason on the floor, on any device - quick enough that it actually gets done mid-service.
Is wastage costed automatically?
Yes. Every entry is valued at live product cost, so you see the real margin impact, not just a count.
Can I see what's wasted most?
Yes. Wastage breaks down by product, reason and period in dollars, so the repeat offenders are obvious.
See what waste is costing you
Book a 30-minute demo and we'll show you how recording wastage protects your margin.