Calculate the waste percentage, true net price and extra cost of each product after trimming and cooking, and compare it with industry benchmarks.
Weighted average waste
22.9%
3.50 kg gross → 2.70 kg usable
With Zindra, these calculations happen automatically using your restaurant’s real data. Nothing to type in by hand.
Round off your analysis with these related tools.
Work out ingredient cost as a percentage of each dish’s menu price.
Get the cost per portion, waste included, and a suggested menu price.
Calculate minimum stock, reorder point and the right inventory levels.