Food Waste Calculator

Discover exactly how much money your restaurant is throwing away every year

$

Your total annual revenue

%

Industry average: 28-35%

4% (Low waste)7% (Average)10% (High waste)

Industry range: 4-10% • Median: 7%

Where Does Food Waste Come From?

Preparation Waste

45%

Trimming, peeling, over-prepping items that don't sell, poor yield calculations, kitchen mistakes

Customer Plate Waste

34%

Large portions, food customers don't finish, menu items that don't appeal (17% of meals left unfinished)

Spoilage & Expiration

21%

Poor FIFO rotation, inadequate storage temperatures, buying too much inventory, expired products

💡 The MenuSparks Solution

Most of these waste sources can be dramatically reduced by creating strategic specials from your existing inventory. Instead of letting ingredients spoil or over-ordering, we help you turn excess stock into profitable menu items before it becomes waste.

Sources: WRAP Study, National Restaurant Association, Academic Research 2024-2025