What the audit measures
- Kitchen waste by category: spoilage, trimming, overproduction and other
- Guest waste: plate waste and buffet waste
- Guests served each day, for waste per guest
- Once a month: food cost, purchase mix, where the waste goes, and optional energy, water and training figures
How the week works
- 01Set up your location, its areas and its services.
- 02Each day, staff weigh the waste, enter it by category and count the guests.
- 03A manager reviews the entries and approves the audit.
- 04Download the report as PDF or Excel and compare it with your next audit.
What you get
- Waste per guest, by category and by service
- Food cost figures for the month next to the week’s waste
- An estimate of the carbon footprint of the food you buy (see the method)
- A comparison between audits, so you can see whether a change worked
- BEN, the AI assistant, to ask questions about your own figures
Why one week, and why again
A week covers every service a kitchen runs, from a quiet weekday lunch to a full Saturday dinner. Running the same audit again after you change a menu, a portion or an order shows whether waste per guest actually moved.
One restaurant or a group
A business can hold several locations, each with its own audits, and a report can cover one location or all of them. Hotels with several outlets: see BonAppify for hotels.