Wastage and staff lunches

A real importance to coffee shops is the control of wastage. Wastage should be minimized as much as possible. Wastage is costing you money and needs to be controlled for obvious reasons.

The best way to control wastage is to order the correct amount of products (mainly for non-frozen items such as fruit and sandwiches). Only defrost the right amount of products.

You will need to find the right balance between wastage and the correct amount of display of products.

How to start a coffee shop.co.uk has set up an Excel sheet to control your wastage and/or staff lunch costs.

Click on the picture below to download the free wastage/staff lunch sheet from how to start a coffee shop.co.uk