This end-of-night food waste checklist helps restaurant teams record unsold or discarded menu items at close. Capture details such as date, preparer, location, and specific items like nuggets, strips, filets, bacon, and soup to understand what is being wasted and why. Use it to note portions, reasons for discard, and any corrective actions to reduce waste, improve ordering and prep levels, and support sustainability goals. The template is a practical starting point for establishing nightly waste logs, staff accountability, and continuous improvement in kitchen operations.
With SafetyCulture you can
Digitize team workflows
Turn your workflows into digital templates or checklists so your team can conduct inspections efficiently and access them from any device.
Reduce manual errors
Help your team complete tasks more accurately with digital templates that minimize errors from manual processes.
Create and share inspection reports
Generate inspection reports and share them with your team and stakeholders to keep everyone informed.
About author
This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.