⚡ In short – how it helps
Every kitchen has expired, spoiled or damaged stock. Without a proper write-off, stock drifts, your accountant can't book the loss, and inspections get awkward.
Waste record and stock-take sheet
| # | Item | Quantity | Unit | Net unit price | Net value | Reason | Disposal method |
|---|---|---|---|---|---|---|---|
| 1 | |||||||
| 2 | |||||||
| 3 | |||||||
| 4 |
Preview – the full template has 18 rows plus header and signature fields.
What problem does it solve?
Waste tracked on scraps or from memory: stock doesn't match, you can't see how much money is binned, and losses can't be booked as costs.
How does it help?
One consistent record the team fills in every time. Summed monthly, you instantly see which ingredients leak money.
What should it contain?
- Business name, address, date, number
- Per item: name, quantity, unit
- Net unit price and value
- Reason (expired, spoiled, damaged, returned)
- Disposal method
- At least two signatures (doer + witness)
💡 Tip: in the OneMin restaurant system this isn't done on paper – stock, waste and POS data are kept in one place automatically.
How to use it
- 1Pick the waste record or the stock-take sheet.
- 2Print it (or save as PDF), or download it for Excel.
- 3Fill it in, sign it and pass it to your accountant.
Frequently asked questions
Is a waste record mandatory?
Written-off stock must be documented for bookkeeping, otherwise it can't be booked and may look like a shortage. Ask your accountant about exact requirements.
How often should I take stock?
A full monthly count plus weekly checks of expensive ingredients works well for most restaurants.
OneMin does this for you automatically.
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