The waste percentage is your loss on ingredients, e.g. the peel of oranges and the loaf on carrots, because they are calculated in your price when you buy them. You can set a default waste percentage per ingredient, or a global default in the library settings. Follow the steps below to set your waste:

1)    Set the waste percentage per ingredient:

  • Go to the ingredient you’d like to set the waste percentage for.
  • Click on the ‘pricing & package info’ tab. You will see the waste percentage in the left corner. This is either the preset waste percentage for this ingredient or the default waste percentage which is set in your library settings.

  • Click on ‘edit’ and click on the ‘pricing & package info’ tab.
  • Enter the default waste percentage for this ingredient.
  • Click on ‘save’.

Extra note: This percentage will be used in recipes to calculate the exact waste. It can be changed on a recipe basis. To do so, click on the recipe where this ingredient is used and click on ‘edit’. Scroll down to the ingredients field and adjust the waste percentage for this recipe.

  

2)    Set a default waste percentage in the library settings:

  • Go to the ‘library settings’ of your library.
  • In the section ‘food cost defaults’, you’ll see the default waste percentage. Whenever a recipe does not specify its waste percentage this percentage will be used by default. This is an optional setting, so it can be left empty.

 What about subrecipes (semi-finished products)?

Waste is calculated automatically for subrecipes, you do not have to specify the waste in the parent recipe, most often you will want to set the waste in the parent recipe to 0%.

  • Example: You have a semi-finished product "Home Made Mayonnaise" which has its own base ingredients (such as eggs, etc.) with their own waste percentage. Home Made Mayonnaise is used in a parent recipe called "Fries with Mayonnaise". The parent recipe uses 50 g Home Made Mayonnaise. The waste for the 50 g Home Made Mayonnaise is calculated automatically and is also taken into account in the waste cost on the financials. Just like any other ingredient mayonnaise itself could have (but often does not) a waste % when used. For example it could be that you use a spoon to add the mayonnaise but part of it sticks to the spoon and is wasted. This waste can be added on the parent recipe as the waste % for "Home Made Mayonnaise". It does not overwrite the waste of the "Home Made Mayonnaise" (which remains the same) but it is another kind of waste at the parent recipe.