To accurately track and reduce food waste by documenting all discarded product, whether due to spoilage, preparation error, or contamination. This process ensures accountability, supports accurate food cost reporting, and helps identify recurring issues that impact profitability and consistency.
Core Principle
“If it’s thrown away, it’s written down.”
Every item of food that is discarded must be logged, no matter how minor. Accurate documentation helps identify trends, reduce costs, and maintain food safety standards.
This SOP applies to all Back-of-House (BOH) staff including line cooks, prep cooks, dish staff, and managers. It covers all product loss — raw or prepared — that occurs during prep, service, or cleanup.
Waste Log Sheet Location
The Waste Log Sheet is kept on a clipboard near the prep area or designated waste station.
A new sheet is started each week (Monday–Sunday) and stored in the Kitchen Operations Binder after completion.
Digital copies (photo or scan) should be uploaded weekly to:
Teams > Kitchen > Operations > Waste Logs > [YYYYMMDD]_WasteLog.pdf
When to Record Waste
Record waste immediately after an item is discarded for any of the following reasons:
| Reason | Examples |
|---|---|
| Spoilage / Expired | Chicken past date, wilted produce, moldy bread, bad dairy |
| Prep Mistake | Burned items, over-portioned batch, wrong sauce used |
| Cooking Error | Overcooked, dropped plate, wrong temperature |
| Contamination / Safety | Cross-contamination, improper holding temp, hair, allergen exposure |
| Returned by Guest | Sent back due to error or dissatisfaction (note cause) |
Each entry on the waste log must include the following:
| Field | Description |
|---|---|
| Date / Time | When the waste occurred |
| Employee Initials | Who was responsible or discovered the issue |
| Item / Description | Name of the item wasted (e.g., Chicken breast, Soup batch) |
| Quantity / Unit | Number of portions, weight, or container count |
| Reason for Waste | Spoiled, prep error, guest return, etc. |