The problem
In most restaurants, waste represents between 5% and 15% of raw material costs, yet few establishments measure it precisely. Product that expires in the stockroom, poorly calibrated portions, pass errors or unmanaged returns become invisible losses that erode margins month after month. Without systematic recording, it is impossible to know where to act or how much money can be recovered.
How we solve it
Kitchen Stocker records every type of waste in a categorised way: expiry, production, pass error, deterioration or cold-chain break. By cross-referencing theoretical inventory with actual counts, the system automatically calculates the financial value of losses and shows you the products and categories with the greatest impact. With this data you can prioritise where to act and measure the result of each improvement implemented.
What you get with Kitchen Stocker
Full visibility into where product is being lost
Classify each waste entry by type and category to know whether the problem lies in storage, cooking, portioning or expiry management.
Financial quantification of losses
Know the real cost of waste in euros every week and every month, and track the trend to measure the impact of your improvement actions.
Expiry alerts to reduce product thrown away
Receive notifications when products in the stockroom are approaching their expiry date, allowing you to use them in time or adjust future purchases.
Less waste, better margin without raising prices
Reducing waste by 3% in a restaurant with €30,000 in monthly purchases means recovering more than €10,000 per year directly in margin.
Modules that make it possible
This solution combines the following Kitchen Stocker features
Frequently asked questions
How is waste logged in Kitchen Stocker?
Waste can be logged directly from the app at the moment it occurs, by selecting the product, quantity and reason. It is also calculated automatically when comparing theoretical inventory with the actual count.
Can I differentiate between normal production waste and avoidable losses?
Yes. Kitchen Stocker lets you categorise each waste entry by type, distinguishing between technical production waste (expected) and losses from expiry, deterioration or management errors (avoidable).
How often should I do inventory counts to properly control waste?
We recommend weekly counts for the highest-turnover, highest-value products, and monthly for the rest. Kitchen Stocker streamlines the process so a full count can be done in under an hour.
Can production waste (such as cooking reduction) be recorded in recipes?
Yes. In each recipe you can indicate the technical waste percentage for each ingredient (from cleaning, cooking or evaporation), so the calculated food cost already incorporates it and reflects the real cost of the dish.