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Wastage, closing count & food cost

See where your money goes before it is gone

Add wastage with a reason, count the shelf at closing time and let AppZet show the food cost of each dish against what you sold.

  • Wastage with a reason, a note and the cost
  • Closing count: shortages become wastage
  • Food cost percentage for every dish
  • Voided bills left out of the numbers
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Wastage, closing count & food cost
Wastage with a reasonSpoiled, spilled or dropped, expired, staff meal or counting mistake. Each entry saves who, when, why and what it cost.
Closing countType what is on the shelf. A shortage is saved as wastage with a reason, extra stock is added back.
Food cost reportSales against the ingredient cost from your recipes, dish by dish, with a green, orange or red food cost percentage.
Wastage reportEvery entry for any dates, filtered by reason, with PDF, Excel and CSV download.
Wastage with a reason

Spoiled, spilled or dropped, expired, staff meal or counting mistake. Each entry saves who, when, why and what it cost.

Closing count

Type what is on the shelf. A shortage is saved as wastage with a reason, extra stock is added back.

Food cost report

Sales against the ingredient cost from your recipes, dish by dish, with a green, orange or red food cost percentage.

Wastage report

Every entry for any dates, filtered by reason, with PDF, Excel and CSV download.

The basics

What is food cost percentage?

Food cost percentage is what the ingredients of a dish cost, divided by what you sold it for. A dish that costs Rs 96 to make and sells for Rs 280 has a food cost of about 34 percent.

In AppZet the food cost also counts your wastage, so a restaurant that throws away a lot sees it in the number. Dishes without a recipe are listed apart, so a cost is never guessed.

How it works

  1. 1 Add recipes

    Link ingredients and quantities to each dish so its cost can be worked out.

  2. 2 Record wastage

    Open Inventory, Wastage, pick the item, the quantity and the reason.

  3. 3 Count at closing

    Open Inventory, Closing count and type what you counted.

  4. 4 Read the food cost

    Open the Food cost report for the week or the month.

Common questions

What are the wastage reasons?

Spoiled, spilled or dropped, expired, staff meal and counting mistake.

Does a voided bill count in food cost?

No. Voided bills are left out of the sales and cost numbers.

Works well with

Ready stock & expiryCakes, packs and bottles with their own count, and expiry dates that use the oldest stock first. Stock alerts, dashboard & reportsLow stock and expiry alerts, one Inventory dashboard and six reports with PDF, Excel and CSV. ReportsSales, purchases, dues, expenses, tax and profit, as PDF or print.

See wastage, closing count & food cost on your own menu

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