What is a healthy wastage % for an Australian café or restaurant?
Most AU venues aim to keep wastage under 5% of revenue. Anything north of that is usually a sign that prep volumes, portion sizes or supplier order quantities need tightening.
Wastage Tracker
Log a week of wastage and see total $, % of revenue and a category breakdown.
Frequently asked questions
How do I use this with the Menu Price Generator?
Once you've measured your wastage % over a week or two, plug that figure into the Menu Price Generator's wastage input so suggested prices reflect real-world yield loss.