Practical writing on waste, margin, and the daily habits that keep independent sites profitable.
Waste does not happen at menu level. It happens before the croissant is baked and before the flat white is poured. Track ingredients and finished items separately — with supplier cost, not selling price.
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Around 60 million tonnes of food is wasted across the EU each year. Restaurants and cafés are now explicitly in scope — with national implementation due by June 2027.
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Your POS shows sales. Your accountant shows spend. Neither shows what vanished in between — and that gap is larger than most owners realise.
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Stock variance shows something changed. A waste log shows what you threw away, remade, or gave away — and that is the number that protects margin.
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Overfilled pitchers, remakes, and expiry waste add up before lunch. Here is a floor-friendly way to capture milk loss without breaking service rhythm.
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When each location tracks waste differently, group margin looks fine while individual sites bleed. Here is how to standardise without micromanaging.
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A last-minute export the night before an inspection is not a system. Here is the record shape auditors expect — and how to build it before anyone asks.
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