Free diagnosis · 1 minute
Less waste.
More control. More profit.
Find out how much your kitchen may be losing every month for lack of shelf-life control, discard tracking and traceability. No sign-up needed to see the estimate.
At a real EtiquetaChef customer, measured loss was 6.36% of everything the kitchen produced — ranging from 5.2% to 7.21% depending on the month.
Your diagnosis
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Where these losses usually hide
- Expired in the fridge — the ingredient spoiled because nobody saw the date. At the customer we measured, it is the largest share of the loss.
- Discarded in-house production — items prepared beyond demand. With a per-product ranking, "we waste a lot" becomes "we make X too many of this per week".
- What nobody counted — with no label and no history, the loss shows up nowhere and disappears inside the food cost.
What this number is — and what it is not. It is an estimate based on the food cost you entered, over a range of 6% to 9% — where the loss we measured at a real customer (6.36%) meets what industry references publish (4% to 10% of purchases, per Leanpath/EPA). It is not a measurement of your kitchen, and there is no way to measure it before you label. It sizes the order of magnitude — and it is exactly this number that stops being a guess once the kitchen starts measuring.
The basis of the calculationLoss measured at a real customer
A café with in-house production, an EtiquetaChef customer. Loss as expired plus discarded items over everything produced, month by month — measured by the labels themselves, not estimated. Over the whole period: 6.36%.
Note the variation: the worst month loses 39% more than the best, in the same kitchen with the same team. If you do not measure, you do not know which month you are in — which is why the math starts with measuring.