Menu-price revenue was not necessarily available. This tool values waste at entered purchase cost.
Try this with your own numbersFormula and worked example
Weekly waste cost = purchases × discarded share + disposal
| Input | Example |
|---|---|
| Weekly ingredient purchases | 2,500 |
| Discarded share at cost | 8 % |
| Disposal cost | 20 |
| Calculated result | 220 per week |
Choose reliable inputs
Track purchased quantities, usable yield, labour and waste before deciding on a selling price. For this meal preparation calculation, use recipe sheets, supplier invoices and stock counts and a consistent definition of one meal order.
- Ingredients: include the portion belonging to this meal order or reporting period, and record where the value came from.
- Kitchen labour: include the portion belonging to this meal order or reporting period, and record where the value came from.
- Packaging: include the portion belonging to this meal order or reporting period, and record where the value came from.
Use the same currency for every money input. Do not mix weekly costs with monthly revenue, or count the same expense in both an itemised cost and allocated overhead.
Should wasted ingredients be valued at menu price?
Menu-price revenue was not necessarily available. This tool values waste at entered purchase cost.
What if this input changes?
If weekly ingredient purchases rises by 10%, this example changes by 20 per week. This shows the effect of one change; it does not predict what will happen.
Open the calculator, save your baseline, then change the input supported by the least reliable estimate in your records. Compare both scenarios before committing to a price or capacity promise.