Wastage / Disposal
The Wastage / Disposal Report provides a comprehensive view of inventory losses across branches, products, and staff activities.
This report helps businesses:
Monitor inventory waste costs
Identify high-risk products
Detect operational inefficiencies
Improve inventory control and accountability
This report is typically used by:
Operations Managers
Inventory Managers
Finance / Audit Teams
Branch Managers
Report Overview
The Wastage / Disposal Report is divided into five main sections:
Report Filters
Summary KPI Cards
Waste Trend Analysis
Waste Distribution Charts
Operational Risk Tables
Detailed Wastage Records
Each section provides insights to help identify where waste occurs and why.
1. Report Filters (How to Search the Report)
Before generating the report, select the filters on the right panel.
Date Range: Choose the time period you want to analyze. Example:
March 1 – March 31
Branch: Select one or multiple branches. Example:
Cafe – Zobel Roxas
Marina Foods Inc
Category: Filter by product category if needed. Example:
Beverages
Ingredients
Product: Search a specific product to analyze its waste. Example:
Pistachio
Thermal Paper
Wastage Type: Filter by reason for wastage. Examples:
Internal Usage
Spoilage
Expired
Production Defect
Staff: Filter by the employee who recorded the wastage.
Search: Click Search to load the report.
2. KPI Summary Cards & Daily Waste Trend
Total Waste Cost: Total value of all wasted items in the selected period.
Total Waste Quantity: Total quantity of all wasted products.
Average Cost Per Day: Average amount of waste cost per day.
Average Cost Per Branch: Average waste cost generated by each branch.
Daily Waste Cost Trend
This chart shows how waste changes day by day.
Important notes:
Only days with recorded waste appear in the graph
Peaks indicate high waste activity
Helps managers identify problem days
Example insights:
Sudden spike may indicate spoilage
Frequent small spikes may indicate operational inefficiency
3. Waste by Type & Waste by Branch
These charts show where waste comes from.
Waste by Type: Breakdown of waste reasons.
Examples:
Internal Usage
Spoilage
Expired
Supplier Issue
The table beside the chart shows:
Internal Usage
₱314,249
Spoilage
₱8,347
Waste by Branch
Shows which branches generate the most waste.
Example:
Ninety Five Food House
₱161,900
Cafe Incorporated
₱92,324
Generational Donuts
₱57,495
Managers can use this to:
Identify branches needing operational improvements
Detect inventory handling issues
4. High Risk Products & User Accountability
These tables help identify operational risk.
Columns:
Item Name
Product name
Total Quantity
Quantity wasted
Total Cost
Total value lost
Frequency
Number of times wasted
Risk Level
Risk classification
Risk level examples:
1–5
Low
6–15
Medium
16+
High
Managers should review high-risk products regularly.
User Accountability Table
Tracks waste entries recorded by staff.
Columns:
Staff Name
Employee who logged waste
Total Entries
Number of waste records
Total Waste Cost
Total value recorded
Average Per Entry
Average waste cost per record
This helps identify:
training issues
data entry problems
operational inefficiencies
5. Wastage Breakdown Table (Detailed Records)
This table contains the full record of all waste transactions.
Columns include:
ID
Waste record ID
Branch
Branch where waste occurred
Reference #
Transaction reference
Item Name
Product wasted
UOM
Unit of measurement
Quantity
Quantity wasted
Item Cost
Cost per item
Total Cost
Total value lost
Wastage Type
Reason for wastage
Date
Date recorded
Staff
Person who recorded the waste
Export Feature
You can export the table to Excel for:
auditing
accounting
inventory reconciliation
Best Practices
To use the report effectively:
Review the report weekly
Monitor High Risk Products
Investigate large spikes in daily waste
Compare branch performance
Common Questions (FAQ)
1. Why are some days missing in the trend chart?
The chart only shows days with recorded waste to highlight meaningful activity.
2. Why is Internal Usage usually the highest?
Many businesses log:
staff consumption
production samples
operational materials
under Internal Usage.
3. How can I reduce waste?
Use the report to:
monitor high-risk products
train staff on inventory handling
adjust ordering quantities
4. Why is one branch generating more waste?
Possible reasons include:
higher sales volume
improper storage
inaccurate inventory handling
Managers should review operational procedures.
5. Why does the User Accountability table show high totals for some staff?
Staff responsible for:
inventory management
kitchen operations
stock adjustments
may naturally record more waste entries.
This does not necessarily mean wrongdoing.
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