A structured record of every item discarded — spoilage, dropped, expired, mistake. The wastage log is what separates a guess at COGS from a real one; the act of logging itself usually drops waste 10–20% in the first month.
What is Wastage log used for in F&B operations?
In multi-outlet restaurant and F&B operations, wastage log is an essential component — directly affecting service speed, order accuracy and margin. See the related terms below to understand where it fits in the broader stack.
How does LOOP support Wastage log?
LOOP supports wastage log natively in its POS + KDS + inventory platform for Vietnamese F&B chains — no plugin or third-party integration required. It's one reason multi-outlet operators pick LOOP as their primary operations system.
Related terms
COGS (Cost of Goods Sold) — The direct cost of the ingredients and packaging that went into the items a restaurant sold in a period. Healthy F&B COGS is typically 28–35% of revenue depending on cuisine. Tracking it daily — not monthly — is what catches waste, theft and bad recipes early.
Inventory variance — The difference between what your system says you should have in stock (theoretical) and what you actually counted (physical). Variance is the single best leading indicator of waste, theft, miscounted receiving or wrong recipes.