Record wastage
Log what gets thrown out, with a reason, so Chefy can account for the gap between what you bought and what went into dishes.
Wastage is the gap between what you paid for and what ended up on a plate. Recording it as it happens is what lets Chefy close the loop between purchases, stock counts and sales, and show you where the money is going. The full reconciliation is still being built, but the habit is worth starting now: the logs you record today feed it the day it lands.
Record a wastage log
- Open Wastage and click Record Wastage.
- Find each item you are throwing out, the same way you would when building an order: search, or filter by type (Supplier Product, Output for a recipe batch, Menu Item for a finished dish).
- Enter the quantity wasted, in the product's own units, and pick a reason: Spoilage, Damaged, Spillage, Overproduction, Temp. Failure, Contamination, Expired or Other. Add a note if it needs explaining.
- Add as many items as you need to the one log, then save it.
Chefy costs every line from the product or recipe it came from, so the Wastage page shows total cost, number of logs and number of items, and can be filtered by reason or type to see where the losses are coming from.
Record it on Chefy Go
For staff on the floor, Chefy Go has a simplified wastage screen that works like the bump screen: tap the item, tap how much, done. It records the same log with none of the desktop detail.