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Food Waste Calculator
CalculatorsWaste eats your profit silently — measure exactly how much, and what you'd save
Waste leaks silently: spoilage, over-prepping, order errors, expiry. Standard as a share of purchases: excellent ≤ 4% · acceptable 4–8% · high above 8%.
Your waste vs the healthy range8%
Target: 4 · High: 8
Waste of sales
3.2%
Annual waste
38,400 SAR
Cut it to target (4%) — annual saving
19,200 SAR
Your waste is 8% — acceptable, but there's an opening: cutting it to 4% saves 19,200 SAR a year. Start with a weekly count and tighter prep sizes.
The link carries your numbers — anyone opening it sees the same calculation
What does this number mean?
Waste is the most dangerous expense because it's invisible: spoilage, over-prepping, order errors, expiry. Standard as a share of purchases: excellent under 4%, acceptable 4–8%, high above 8%. The gap between 8% and 4% for a restaurant buying hundreds of thousands a year is a whole profit thrown out. First fix: a weekly count and tying purchasing to actual sales rate.