Spoilage
By Marji · Updated · Sources and editorial policy
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
- $418
- Spoilage rate
- 6.1%
- Same figure for dry goods
- 0.2%
- Where to look
- the produce walk-in
Six percent on produce against 0.2% on dry goods points at the produce walk-in — 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
How to Track Food Waste in a Restaurant: The Waste Log, the Cost and What to Change
Run a two-week kitchen waste log, cost each discard at what you paid, read it by reason, and see which NYC organics rules apply, including the 2026 law that can reach every restaurant.
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.