Templates
Restaurant food waste log template

Restaurant food waste log template

The restaurant food waste log template helps restaurants, including outdoor dining businesses, monitor and manage food waste effectively. The transition from the traditional desk and paper-based systems to a streamlined digital solution promotes efficient waste management.

Use this template with Lumiform

The Lumiform application helps frontline teams uphold internal standards effortlessly.
  • Customize this template or build your own
  • Fill out templates via mobile app
  • Assign and track corrective actions
  • Get reports and analyse your data
Prices start from ░░░ per month
Book a demo
Learn more
or Download template as PDF
Restaurant food waste log template

The restaurant food waste log template helps restaurants, including outdoor dining businesses, monitor and manage food waste effectively. The transition from the traditional desk and paper-based systems to a streamlined digital solution promotes efficient waste management.

Use this template with Lumiform

The Lumiform application helps frontline teams uphold internal standards effortlessly.
  • Customize this template or build your own
  • Fill out templates via mobile app
  • Assign and track corrective actions
  • Get reports and analyse your data
Prices start from ░░░ per month
Book a demo
Learn more
or Download template as PDF

Take control of your restaurant’s food waste with this comprehensive tracking template. Beyond simply recording what’s discarded, this tool helps you identify the root causes—whether it’s overproduction, spoilage, or preparation errors. You’ll document each instance of food waste with date, food type, quantity, reason, and monetary value.

When your log reveals that vegetable trimmings consistently make up a large portion of your waste, you can implement new prep techniques or creative repurposing strategies. This template provides the data you need to make informed decisions that protect both your profit margins and the planet.

Related categories

Preview of the template
Page 1
Food Waste Log
Date and Time of Waste
Location
Type of Waste
Quantity
Reason for Waste
Disposal Method
Actions Taken
Cost Implications
Documentation
Additional report
Attach file
Responsible Party

Frequently asked questions

What’s the best way to estimate the monetary value of wasted food?

Calculate the monetary value by multiplying the weight or portion count by your purchase price for that ingredient. For prepared items, include both ingredient costs and labor. Don’t forget to account for processing—a pound of trimmed vegetables represents more than a pound of purchased product due to trim waste.

How can I get my kitchen staff to consistently use the food waste log?

Make the log easily accessible in multiple kitchen stations, train staff on its importance for both sustainability and profitability, and consider designating waste champions for each shift. Start with simple entries and gradually add more detail as the process becomes routine.

How can I use my food waste log data to reduce costs?

Use your log data to adjust ordering quantities, identify training opportunities for staff handling high-waste items, modify prep lists for slower days, redesign menus to repurpose potential waste items, and adjust portion sizes for frequently uneaten items. Each insight directly translates to cost savings.

This template, developed by Lumiform employees, serves as a starting point for businesses using the Lumiform platform and is intended as a hypothetical example only. It does not replace professional advice. Companies should consult qualified professionals to assess the suitability and legality of using this template in their specific workplace or jurisdiction. Lumiform is not liable for any errors or omissions in this template or for any actions taken based on its content.