Waste, Transfer and Credit Log: Printable PDF
A waste, transfer and credit log records every item that leaves stock without being sold: waste, transfers to another outlet and supplier credits. Writing them down is the first step to understanding your food cost variance.
What is inside
- Week, site and who checked the sheet
- Columns for date, type (W for waste, T for transfer, C for credit), item, unit, quantity, unit cost, value, reason and who recorded it
- A list of reasons: spoilage, over-production, prep error, dropped, guest return, staff meal and other
It suits any kitchen that wants to know where food is going. The Excel version calculates values and totals for you.
Download
Use it with a tool
Use it with: Theoretical vs Actual Food Cost Calculator uses your real usage to show the gap the log helps to explain.
Frequently asked questions
What should I record as waste?
Anything thrown away or lost: spoilage, over-production, dropped food, prep errors and returns. Staff meals are better recorded under their own reason than ignored.
Who should fill in the log?
Whoever handles the item. Make it a habit at the moment of the event, not at the end of the day.
How to use this form
- Print one sheet per week and keep it near the bins.
- Record each item as it happens: date, type, item, unit and quantity.
- Write the unit cost and work out the value.
- Pick the reason from the list.
- Sign each line, and have the chef review the sheet weekly.
- Look for repeated reasons and fix the cause.
