Semi-finished items in a restaurant: sauces, marinated meat and dough — tracking them and their waste
In most kitchens a large part of the food is prepared in advance in quantity. The problem is that stock is deducted either at purchase or at sale, so you never see how much of the prepared food was wasted. The fix is to treat prepared food as stock with its own batches.
Four steps of a batch cycle
The idea is simple and applies to anything you prepare in advance:
- Log the batch: what you prepared, how much, and which raw materials went in.
- Deduct raw materials from stock at prep time, not at sale.
- Sell from the prepared stock through the day.
- Close the batch at day end: what remains is recorded as waste at production cost.
In RAWA
That is exactly the job of “prep batches” in RAWA: they deduct raw materials at prep time, sell from the prepared stock, and closing the batch records the leftover as waste at production cost and posts it in accounting. So you see in numbers what the real waste of shawarma, marinated meat and sauces costs you.
Try RAWA free for 7 days with no card: rawaerp.com/register. Questions: [email protected].
Try RAWA in your restaurant
A 100% Arabic-first cloud restaurant system — an offline-capable POS, kitchen display, QR menu, inventory & recipes, and accounting with e-invoicing (JoFotara) on every plan.
Start a free 7-day trial — no cardCommon questions
Why is deducting stock at sale not enough?
Because you prepare in advance; what is not sold was already taken from raw stock and you never see how much was wasted.
What cost is recorded for waste?
The production cost of the leftover, and it is posted in accounting.
Does it apply to sauces and dough?
Yes, to anything you prepare in advance.
Does it work with recipes?
Yes, recipes and inventory complement each other.