Main kitchen
On track- Baseline / month
- 500 kg
- Reduction target
- 20%
- Current / month
- 420 kg
- Target / month
- 400 kg
EXAMPLE OPERATIONAL ACTION
Trial smaller preparation batches
Owner: Kitchen lead
Review weekly against comparable covers.
ANALYTICS, TARGETS & ACTIONS
Make the pattern visible.
Make the next step clear.
Turn daily records into commercial kitchen food waste analytics. See where waste is concentrated, set food waste reduction targets and review whether operational changes are helping.
- 01
Measure
- 02
Identify patterns
- 03
Set a target
- 04
Take action
- 05
Track progress
The following charts and action cards illustrate a management workflow. Demonstration data - not customer results.
01 / ESTABLISH THE PICTURE
Start with the baseline. Follow the trend.
Compare consistent periods and review the completeness of recording. A change in activity can matter as much as a change in total waste.
Total waste versus baseline
Demonstration data - not customer results.
Illustrative monthly waste moved from a 1,000 kg baseline to 865 kg: a 13.5% reduction. The 800 kg target remains ahead.
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View data table
| Category | Value (kg) | baseline (kg) |
|---|---|---|
| Monthly total | 865 | 1000 |
Monthly trend and target
Demonstration data - not customer results.
The example trend falls from 1,000 kg to 865 kg across six months. The target stays at 800 kg.
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View data table
| Category | Value (kg) | target (kg) |
|---|---|---|
| Jan | 1000 | 800 |
| Feb | 970 | 800 |
| Mar | 940 | 800 |
| Apr | 905 | 800 |
| May | 890 | 800 |
| Jun | 865 | 800 |
02 / IDENTIFY PATTERNS
Find the right question to ask.
Use kitchens, services, waste types and items to locate a pattern worth investigating. Ask the team what sits behind the numbers before choosing an action.
Waste by kitchen
Demonstration data - not customer results.
Main kitchen accounts for 420 of 865 kg. Breakfast kitchen records 290 kg and pastry 155 kg.
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View data table
| Category | Value (kg) |
|---|---|
| Main | 420 |
| Breakfast | 290 |
| Pastry | 155 |
Waste by service
Demonstration data - not customer results.
Dinner records the most waste at 360 kg, followed by breakfast at 290 kg and lunch at 215 kg.
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View data table
| Category | Value (kg) |
|---|---|
| Breakfast | 290 |
| Lunch | 215 |
| Dinner | 360 |
Waste by waste type
Demonstration data - not customer results.
Preparation accounts for 350 kg, plate waste 305 kg and spoilage 210 kg. Each category suggests a different operational question.
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View data table
| Category | Value (kg) |
|---|---|
| Preparation | 350 |
| Plate waste | 305 |
| Spoilage | 210 |
Top wasted items / Pareto view
Demonstration data - not customer results.
Rice and bread together represent about 56.6% of this example's 865 kg. The line shows cumulative share, ending at 100%.
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View data table
| Category | Value (kg) | Cumulative % |
|---|---|---|
| Rice | 280 | 32.4 |
| Bread | 210 | 56.6 |
| Vegetables | 175 | 76.9 |
| Fruit | 120 | 90.8 |
| Other | 80 | 100 |
Waste per cover
Demonstration data - not customer results.
Example waste per cover moves from 0.25 to 0.20 kg. Covers provide context when guest activity changes; consistent recording still matters.
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View data table
| Category | Value (kg/cover) |
|---|---|
| Jan | 0.25 |
| Feb | 0.24 |
| Mar | 0.235 |
| Apr | 0.22 |
| May | 0.21 |
| Jun | 0.2 |
Monthly target progress
Demonstration data - not customer results.
Reduction against baseline reaches 13.5%, toward an assumed 20% target. Track the gap and review actions at agreed intervals.
Chart keyboard controls: Tab to the chart, then use arrow keys. Full values are also available below.
View data table
| Category | Value (%) | target (%) |
|---|---|---|
| Jan | 0 | 20 |
| Feb | 3 | 20 |
| Mar | 6 | 20 |
| Apr | 9.5 | 20 |
| May | 11 | 20 |
| Jun | 13.5 | 20 |
03 / TARGET, ACT, REVIEW
Progress needs an owner and a next step.
Agree a baseline and reduction target, choose a practical change, and assign a review date. Management uses the records to assess progress; VueWise does not make autonomous recommendations here.
Demonstration data. These are not customer results.
Breakfast service
Needs attention- Baseline / month
- 300 kg
- Reduction target
- 20%
- Current / month
- 290 kg
- Target / month
- 240 kg
EXAMPLE OPERATIONAL ACTION
Review buffet replenishment timing
Owner: Service lead
Check late-service waste at the next review.
Pastry kitchen
Target achieved- Baseline / month
- 200 kg
- Reduction target
- 20%
- Current / month
- 155 kg
- Target / month
- 160 kg
EXAMPLE OPERATIONAL ACTION
Keep the revised production routine
Owner: Pastry lead
Continue recording to check the change holds.
Status illustrates a period-end comparison: within 5% above the target is “On track”; higher is “Needs attention”; at or below the target is “Target achieved”. These are example review rules, not automatic product recommendations.