Wastage in a restaurant

1- A dinner restaurant sells on average 30 portions of sirloin steak a day. The weight intended for a
portion of sirloin steak is 300 g. On average 3 sirloin steak portions a day are spoilt when handling
the raw material or preparing the portions. Calculate the amount and price of wastage per day,
month (30 days) and year (360 days). The purchase price of the tenderloin is R62/kg.

2- A restaurant provides a lunch service every day. The sales price of one lunch is R78/kg and the
price of the ingredients required for one lunch portion is R23/kg. Each portion averages 250g. On
average, 4 lunch portions are spoilt daily. Calculate the price of the material wastage of spoilt lunch
portions per day, month (30 days) and year (360 days). Calculate the sales revenue lost due to spoilt
lunch portions per day, month (30 days) and year (360 days). Calculate how much waste the spoilt
portions generate.

3- A restaurant provides a sauce made of tined preserved tomato. The preserved tomato was
purchased in 745 gram tins, costing R12 each. How much money would the restaurant save each
year if it changed over to buying the preserved tomato in 6.8 kg tins costing R90 each? The
consumption was approximately 1500 kg per year. How many empty tomato tins go to waste from
the restaurant in each case per year?

4- One of the dessert options served at a restaurant was fruit salad made from fresh fruit such as
apples and bananas for the fruit salad.
How many kilos of apples are required for six kilos of fruit salad, if the proportion of apples in the
salad is 20%, 15% of the apples is wasted in the peeling, and the average weight of the apples is
160 g? The purchase price of bananas is R15/kg and the weight loss factor is 27.5%. Calculate the
actual price of bananas per kilogram.

5- A restaurant used disposable, single-serving packages of cream, which have a capacity of 0.75 cl
and a unit price of R2.5. Would it be more profitable for the restaurant to buy the cream in larger
packages, for example in one-liter cartons costing R20 each? The daily consumption of cream is
approximately 4 liters, of which 1 liter goes to waste because not everybody takes correct care of the
cold storage of the cream. Calculate the cost of each alternative per month (30 days). Calculate the
saving amount per month, if care is taken in consideration with proper storage.

6- A food restaurant had different fish dishes as its food theme of the week.
When cleaning a salmon weighing 2.6 kg, 800 g of bones, fins and stomach parts are removed.
What is the weight loss percentage?

7- 2 kg of Pacific Cod costs R64 and after cleaning there are 1.2 kg of Pacific Cod fillets. Calculate
the price per kilogram, i.e., the actual price of Pacific Cod fillets.

8- Determine the actual price of Rump per kilogram, when an 8.5 kg batch of Rump gives 3.8 kg of
Rump steaks and the wholesale purchase price of Rump is R62/kg. If the portion size is 250 g, how
much does one portion of Rump steak cost?

9- A restaurant purchased 3.5 kg of whole lamb, at the price of R55/kg. After cleaning, there
remained 1 kg for minced meat, 0.3 kg of membranes and 0.9 kg of bones. The remainder was
made into lamb cubes for Espetadas. Calculate the actual price per kilogram and the usable weight
percentage of lamb cubes and the percentages of the other parts. Was it profitable for the restaurant
to make minced meat from a whole lamb in-house, when minced lamb meat purchased separately
would have cost R39/kg?

Answers to the Wastage in a restaurant exercise

1- The amount and price of the wastage of the dinner restaurants sirloin steaks per day:

Per day: 3 x 300 g = 900 g = 0.900 kg is spoilt R62/kg x 0.900 kg = R55.8

Per month (30 days): 30 x 0.900 kg = 27 kg is spoilt 30 x R55.8 = R1674

Per year (360 days): 360 x 0.900 kg = 324 kg is spoilt 360 x R55.8 = R2008

2- The price of the material wastage of lunch portions spoilt in the restaurants lunch service

Per day: 4 x R23 = R92

Per month (30 days): 30 x R23 = R690

Per year (360 days): 360 x R23 = R8280

The amount of revenue lost due to spoilt lunches remaining unsold

Per day: 4 x (R78 R23) = R220

Per month (30 days): 30 x 4 x (R78 R23) = R6600

Per year (360 days): 360 x 4 x (R78 R23) = R79200

The amount of waste generated by spoilt lunch portions

Per day: 4 x 250 g = 1 kg

Per month: 30 x 4 x 250 g = 30 kg

Per year: 360 x 4 x 250 g = 360 kg

3- The amount of money saved by the restaurant if it changed over to buying preserved tomato
in larger tins:

The price per kilogram of preserved tomato in a 6.8 kg tin: R90 / 6.8 kg = R13.24/kg.

At this price, 1500 kg would cost: R13.24/kg * 1500 kg = R19860

The price per kilogram of preserved tomato in a 745 g tin: R12 / 0.745 kg = R16.11/kg
At this price, 1500 kg would cost: 1500 kg * R16.11/kg = R24165

Price difference: R24165 R19860 = R4305

This is the sum the restaurant would save, if it bought preserved tomato in larger tins.

The number of empty preserved fruit tins ending up as waste in the restaurant in each case per year:

Larger tins: 1500 kg / 6.8 kg = 220.6

221 tins go to waste

Smaller tins: 1500 kg / 0.745 kg = 2013.4

2014 tins go to waste

4- The amount of apples required for six kilos of fruit salad (if the proportion of apples in the
salad is 20 %, 15 % of the apples is wasted in the peeling, and the average weight of the
apples is 160 g):

The proportion of apples in the salad:

0.20 x 6 kg = 1.2 kg

15 % of the apples is wasted, the percentage remaining for use in the salad is:
(100 15) = 85%

The amount remaining of one apple for the salad:

0.85 x 0.160 kg = 0.136 kg
1.2 kg / 0.136 kg = about 9 so 9 apples are required

The amount of waste generated:

From one apple: 160 g 136 g = 24 g
From 9 apples: 9 x 24 g = 216 g

The purchase price of bananas is R15/kg and the weight loss is factor is 27.5%. The actual price of
bananas (1 kg of bananas):

Usable weight:
27.5% / 100 = 0.275
1 kg - 0.275 = 0.752 kg
Actual price: R15/kg / 0.752 kg = R20.69

5- Comparing the disposable, single-serving packages of cream used in the restaurant, with
cream purchased in one-litre cartons:

The cost of each alternative per month (30 days):

4 l of cream purchased in one-litre cartons costs: 4 x R20/lt = R80

The amount used per month is:

30 x 4 l = 120 lt

This cost:
120 lt x R20/lt = R2400

Purchased in single-serving packages, the same amount of cream costs:

(4 l = 400 cl) so (400 cl / 0.75 cl) x R0.25 = R133.33

Per month: 30 x R399.99 = R3999.99

So there is an immediately monthly saving using one-liter cartons of:

R3999.99 R2400 = R1599.99 and that is great

But because 1 lt is lost every day due to lack of care with proper cold storage:

R80 / 3 lt = R26.66
This is the real price that is paid for a one-liter carton. So:
30 x 4lt = 120lt x R26.66 = R3199.20

R133.33 / 3 = R44.44
This is the real price that is paid for liter in single-serving packages. So:
30 x 4lt = 120lt x R44.44 = R5332.80

The amount of savings with proper storage care:

Using one-liter carton with care with correct cold storage:

R3199.20 R2440 = R759.20 per month savings.

Using single-serving packages with care with proper cold storage:

R5332.80 3999.99 = R1332.81 per month savings.

That will bring our monthly savings using one-liter cartons to:
R5332.80 R2400 = R2932.80
That shows what can be monthly achieved, with good management over only one product.

6- The weight loss percentage of the salmon served at the restaurant during the theme food
week is:

100 x 0.8 kg / 2.6 kg = 30.7 %,

About 31 %

7- The actual price per kilogram of fillets from Pacific Cod:

R64 / 1.2 kg = R53.33/kg

8- The actual price of Rump Steaks per kg:

The purchase price of the Rump:

8.5 kg x R62 = R527
 3.8 kg remained for steaks, so their actual price is:
R527 / 3.8 kg = R138.68/kg

3.8 kilos of Rump gives: 3.8 kg / 0.250 kg = 15.2 so 15 steaks

One portion of Rump costs R138.68/kg / 15 = R9.25

9- The prices of the lamb cubes and minced lamb meat served at the restaurant:

The actual price of lamb cubes:

The amount of meat remaining from the lamb for cubes and minced meat:
3.5 kg (0.3 kg + 0.9 kg) = 2.3 kg 1kg = 1.3kg lamb cubes (1.3kg / 3.5kg) x 100 = 37.14%
(0.3kg / 3.5kg) x 100 = 8.57% of membranes
(0.9kg / 3.5kg) x 100 = 25.71% of bones
(1kg / 3.5kg) x 100 = 28.57% of mince

The price of the whole lamb:

3.5 kg x R55/kg = R192.50

Actual price:
R192.50 / 2.3 kg = R83.70/kg

As the price per kilogram of the minced meat is also R83.70/kg, it would have been more profitable
for the restaurant to have purchased the minced lamb meat separately at R39/kg.