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Waste Tracking
Prep Waste Tracker
Monitor yield and trim waste during food preparation. Calculate usable yield percentages.
- Track raw weight vs usable weight
- Calculate yield percentage
- Record trim type and reason
- Cost per kg of usable product
A4 Format • Print ReadyFree Download
How to Use This Worksheet
1
Click the print button to open the print-friendly version. Print on A4 paper for best results.
2
Post in Kitchen
Place in a visible, accessible location where staff can easily record information.
3
Review Regularly
Review completed worksheets to identify patterns, issues, and opportunities for improvement.
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Plate Waste Audit
Measure post-consumer waste by menu item to identify portion issues and unpopular dishes.
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