28 Menu Item Waste

Menu Item Waste describes menu items that are not sold to customers due to reasons such as spillage, spoilage and quality standards. Menu Item Waste also includes menu items that are donated (for example, to soup kitchens, employee parties, or used for photo shoots). There are three main characteristics of a menu item waste check:

• Does not post to sales

• Deplete inventory

• Service Total and Print functions close a waste check

When menu item waste occurs, authorized workstation operators can begin a menu item waste check and then enter menu items to waste or donate. Managers can generate waste reports by revenue center, menu item, employee, and waste reason. Depending on the reasons for waste, managers can take action to reduce inventory loss. You can differentiate waste checks from other checks in the Employee Journal Report and the Check Journal Report by the Waste Check banner on the check header.

The following table lists the functional differences between menu item waste checks and guest checks.

Table 28-1 Differences Between Waste Checks and Guest Checks

Function	Menu Item Waste Checks	Guest Checks
Kitchen Display Systems (KDS) or screen lookups display the check	No	Yes
Reopen a closed check	No	Yes
Apply discounts	No	Yes
Apply taxes	No	Yes
Apply service charges	No	Yes
Apply guest count	No	Yes
Return item	No	Yes
Edit seat	No	Yes
Split check	No	Yes
Gift card or credit card operations	No	Yes
Send and Stay	No	Yes
Hold and Fire	No	Yes
Transaction void	No	Yes
Transaction return	No	Yes
Menu item availability	No	Yes

Complete the following tasks to configure the Menu Item Waste feature:

• Configure employee privileges to begin waste checks and run waste check reports

• Define reasons for menu items declared as waste

• Configure waste receipt headers and trailers

• (Optional) Hide price details on waste checks

• Add a Declare Waste button to the touchscreen page