How to manage the wastage of trimming or shrinkage
Last Updated: May 13, 2024
How to Handle Wastage from Trimming
Let's say you buy Brisket for $12 per kg and you have to trim 10% off before you can use it. Record this in the Wastage % section in Stock Maintenance:
Now in the Recipe Card, if you use 900g of that item, it's costing you the full $12 that you paid for the 1kg because that's what's left over after the trimming that you wasted:
If you needed to use a full 1kg in a Recipe, the cost would increase because you're only able to use 90% of the 1kg you're buying in:
How to Manage Wastage from Shrinkage
In the Recipe Card navigate to the Ingredients tab and enter the raw ingredient amount required for the Recipe in the Portion section:
In the Costing tab of the Recipe Card, enter the final cooked Yield amount in the Portion Size field:
This Recipe now fully accounts for 100g lost from trimming and the 100g lost yield from cooking for the original $12 per Kg purchased!
To calculate your exact Wastage % and more check out the interactive Food Costing Calculators.