Waste & Expiry Control for caterers.
Waste & Expiry Control for caterers shares one Bhookly system with the kitchen, the stock room and the day close. A sale rung once updates stock, the customer directory and the reports, with nothing keyed twice.
What Waste & Expiry Control does for your caterer.
- Waste becomes a number with a reason and a name
- Staff record what was binned, how much, why, and from which batch, with an optional photo. A manager approves it by PIN, and the entry is valued at what that batch actually cost.
- Voids stop hiding food cost
- Voiding an item that was already sent to the kitchen asks one question: "Not made" or "Made, thrown away". A made dish writes its ingredients off as waste, so the food cost shows up where it belongs.
- Expiry is tracked delivery by delivery
- Each delivery has its own date and the earliest is always used first. Alerts show the money at risk before stock expires, and a batch that does expire is written off at its real cost.
- A count that speaks in money
- Enter what is on the shelf and Bhookly shows the gap in units and in money, for example "about Rs 900 missing", then sets stock to the count. Theft and leakage stop being a feeling.
- Losses separated by cause
- Stock reports split what is being lost into waste, stock missing at count, and dishes thrown away. You know whether the problem is the bin, the storeroom or the pass.
- The owner hears when waste is above normal
- The dashboard raises an alert when food thrown away runs above the restaurant's own normal, and when stock is close to expiry. Nobody has to remember to check.
Built for how caterers actually run.
- Full Waste & Expiry Control overview
See what was thrown away, why, and what it cost. Bhookly logs every binned item with a reason, tracks expiry by delivery, and puts a money figure on each loss.
- Bhookly for caterers
Catering software from booking to final invoice.
- Bookings kept in a notebook and a WhatsApp thread, with no single version of the order.
- Deposits that land in the till and throw off the day's cash-up.
- Quantities worked out in someone's head, then a last-minute run to the market.
- The guest count changes two days before, and the kitchen cooks from the old number.
- Chafing dishes and serving trays that go to a venue and never come back.
- No idea whether last weekend's wedding made money.
More of what caterers run on
Catering Management for caterers
Take a catering booking, record the deposit, send it to the kitchen as a cooking plan in one tap, and close the event knowing what it really cost.
Kitchen Production Planning for caterers
Plan what the kitchen will cook, see every ingredient it needs, and move stock from store to kitchen by recorded request, with a name, a quantity and a time.
Recipe Costing for caterers
Recipe costing software for restaurants: see price, cost, profit and margin on every dish, with the food cost per plate worked out line by line.
Things people usually ask us.
Still have a question? Message us and we reply the same day.
How do restaurants track food waste?
Restaurants track food waste by logging every item thrown away with its quantity, reason and cost. Bhookly's throw-away log records what was binned, how much, why, and from which batch, with an optional photo and a manager PIN, and values it at what that batch cost.
Can I see how much money my restaurant loses to waste?
Yes. Bhookly values each thrown-away item at the cost of its batch, and its stock reports total the losses by cause: waste, stock missing at count, and dishes thrown away.
Does a voided order count as food waste?
Only if the food was cooked. When a sent item is voided, Bhookly asks "Not made" or "Made, thrown away", and a made dish writes its ingredients off as waste.
Does the system track expiry dates?
Yes. In Bhookly each delivery has its own expiry date and the earliest is always used first. Alerts show the money at risk before stock expires, and an expired batch is written off at its real cost.
How do I find out if stock is going missing?
Count the item. Bhookly compares your count with what the system expected and shows the gap in units and in money, for example "about Rs 900 missing", then sets stock to the count.
Can staff throw food away without a manager knowing?
Not on the record. In Bhookly a waste entry and a stock write-off need a manager's PIN, and the stock history lists every movement with who did it.
Will I be told when waste is higher than usual?
Yes. Bhookly raises an automatic alert for the owner when food thrown away is above the restaurant's own normal, and when stock is about to expire.
What happens to leftovers after a catering event?
They are sorted and recorded. Bhookly's after-event wrap-up splits leftovers into keep, send back to store, or throw away, so what was wasted is counted in the event's cost.
Run waste & expiry control on Bhookly.
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