Waste Drill-down

The Waste Drill-down page displays the waste categories or waste items (raw and completed waste) that contain the inventory item, along with the units wasted for the report period.

The Waste Drill-down page is reached through:

The links in the Waste Units column of the quantity report version of the Theoretical Inventory Usage page.
The links in the Waste / Waste Units column of the quantity report version of the Variance Report with Waste page.

The waste drill-down report does not include fixed/reoccuring waste. Fixed/reoccuring waste is included in the Theoretical Usage Drilldown report.

The report displayed is dependent on the Waste Report Method selected by your organization.

Click here to learn how to change the waste entry method in Inventory Reporting.

Waste Categories

The following information is displayed for the inventory Item Name, Area*, Store and Period displayed at the top of the page:

Waste Category: The waste category that contains the inventory item wasted.
Menu Item: The menu item that's mapped to the waste category (if any).
Recipe: The recipe that's mapped to the waste category (if any).
Waste: The quantity of the waste category wasted.
Inventory: The term in brackets is the unit of measurement in which the waste is measured. This column is broken down to:
- Per: The quantity of the inventory item used per unit of the waste category (taken from the current recipe, if there's one mapped, else it is assumed as 1).
- Total: The total quantity of the inventory item wasted.
  
  Total = Waste x Per
Report Method: The total (waste x per) recalculated in the unit of measurement that's selected as the Reporting Method for the supplier product An inventory item in a package size available from a particular supplier.. The unit of measurement is displayed in the header below Report Method.
Total waste using current recipes: The total quantity of the inventory item wasted for the period as per the current set up of the waste category, in both units of measurement (inventory and report method). This is essentially the sum of each (the Inventory Total and Report Method) columns.
Total Waste at time of Count*: The total quantity of the inventory item wasted for the period as per the set up of the waste category at the time the closing count was performed.
Variance*: The difference between total waste using current recipes and total waste at time of count.

Variance = Total waste using current recipes - Total waste at time of count

Waste Categories that have changed since the closing count was performed have next to the waste category. Click on to open the Update Waste Category window and then click on the Audit button to view the details of the changes made.
Menu Items that were created or changed during the period of the report display next to the menu item. Click on to open the Display Recipe window and then click on the Audit tab to view the details of the changes made.
Recipes that have changed since the closing count was performed display next to the recipe name. Click on to open the Menu Item Update window and then click on the Audit button for the inventory item to view the details of the changes made.

Summary

The summary table displays all figures in both units of measurement (inventory and report method).

Waste Category: The total quantity of the inventory item wasted through waste categories during the period, calculated as per what the recipes were at the time the closing count was performed.
Total Waste: The total quantity of the inventory item wasted during the period, calculated as per what the recipes were at the time the closing count was performed.

Report links:

Clicking on the name of a waste category will open the Update Waste Category window.
Clicking on the name of a menu item will open the Menu Item Update page.
Clicking on the name of a recipe will open the Display Recipe page.

Raw and Completed Waste

The following information is displayed for the inventory Item Name, Area*, Store and Period displayed at the top of the page:

Raw Waste

Inventory Item: The inventory item that was wasted.
Inventory Total: Provides the total quantity that was wasted in the form of inventory during the period. The term in brackets is the unit of measurement in which the waste is measured.
Report Method: The inventory total recalculated in the unit of measurement that's selected as the Reporting Method for the supplier product An inventory item in a package size available from a particular supplier.. The unit of measurement is displayed in the header below Report Method.

Completed Waste

Menu Item: The menu item that contain the inventory item.
Waste: The quantity of the menu item that was wasted during the period.
Inventory: The term in brackets is the unit of measurement in which the waste is measured. This column is broken down to:
- Per: The quantity of the inventory item used per unit of the menu item (taken from the current recipe, if there's one mapped, else it is the Sales Multiplier of the menu item).
- Total: The total quantity of the inventory item that was wasted through the menu item.
  
  Total = Waste x Per
Report Method: The total (waste x per) recalculated in the unit of measurement that's selected as the Reporting Method for the supplier product An inventory item in a package size available from a particular supplier.. The unit of measurement is displayed in the header below Report Method.
Total Waste using current recipes: The total quantity of the inventory item used in all menu items wasted during the period as per current recipes in both units of measurement (inventory and report method). This is essentially the sum of each (the Inventory Total and Report Method) column.
Total Waste at time of Count*: The total quantity of the inventory item wasted through menu items, calculated as per what the recipes were at the time the closing count was performed.
Variance*: The difference between total waste using current recipes and total waste at time of count.

Variance = Total waste using current recipes - Total waste at time of count

Menu items that have changed since the closing count was performed display change icon next to the recipe name. Click on to open the Menu Item Update window and then click on the Audit tab to view the details of the changes made.

Summary

The summary table displays all figures in both units of measurement (inventory and report method).

Raw Waste*: The total quantity of the inventory item wasted in raw form.
Completed Waste*: The total quantity of the inventory item wasted through menu items, calculated as per what the recipes were at the time the closing count was performed.
Total Waste: The total quantity of the inventory item wasted during the period.

Total Waste = Raw Waste (if any) + Completed Waste (if any)

Report links:

Clicking on the name of an inventory item will open the Inventory Item Information page.
Clicking on the name of a menu item will open the Menu Item Update page.

Associated Settings:

Inventory Reporting controls the waste entry method.
Inventory Categories controls the categories for inventory items.
Inventory Sub-Categories controls the sub-categories for inventory items.
Inventory Item Master List controls the complete list of inventory items in the organization.
Inventory Item by Location controls the inventory items for the store selected.
Inventory Items controls the set-up of individual inventory items.

*optional section or field that may or may not be visible depending on the settings selected, whether the supplier is integrated or not, etc.