Spoilage
Spoilage is inventory lost to age, temperature failure or physical damage. It is a subset of waste with a specific set of causes — over-ordering, rotation failure, and storage problems — and each has a different fix.
| Cause | Tell | Fix |
|---|---|---|
| Over-ordering | Spoilage concentrated in one or two fast-perishing items | Lower par levels; order more often in smaller quantities |
| Rotation failure | Old product behind new; dates inconsistent | Enforce FIFO; date everything on receipt, not on open |
| Storage | Spoilage spread across a whole cooler or shelf | Check temperatures at the shelf, not the display; audit door seals and airflow |
Spoilage rate
Spoilage % = Value of product spoiled ÷ Purchases of that category × 100
Compute it per category. A blended number tells you spoilage exists; a per-category number tells you which cooler to look in.
Worked example · Produce spoilage over four weeks
- Produce purchases
- $6,840
- Produce logged as spoiled
- $412
- Spoilage rate
- 6.0%
- Same figure for dry goods
- 0.2%
- Where to look
- the produce walk-in
Six percent on produce against a typical 2–3% points at over-ordering or rotation, not at a general 'waste problem'. Lower the pars on the two fastest-perishing items first and re-measure.
Run the numbers
Par level calculator
The guide that works it through
Why Is My Food Cost So High? A Diagnostic
Seven causes of a high restaurant food cost, in the order they're usually the answer — with the check that confirms or eliminates each one in under an hour.
Related terms
Waste percentage
The share of purchased food that is thrown away rather than sold — spoilage, overproduction, errors and returns.
Shrinkage
Inventory that disappears without a corresponding sale — waste, spoilage, error and theft combined.
FIFO (first in, first out)
Using oldest stock first — the rotation discipline that prevents most spoilage.
Par level
The quantity of an item you want on hand at the start of each order cycle — enough to cover demand plus a safety buffer.
Trim loss
The weight removed during preparation — the difference between what you bought and what you can cook.