A stock and wastage system for a nasi kandar group.
How a nasi kandar group with five restaurants started seeing its wastage every night, instead of guessing at month-end.
Variance
JelutongAir Itam+3| Item | Used | Sold | Wasted | Not explained | Cost |
|---|---|---|---|---|---|
| Chicken · birds | 158 | 150 | 4 | 4 | RM 88 |
| Mutton · kg | 56.5 | 48 | 2 | 6.5 | RM 273 |
| Tenggiri · kg | 38 | 36.5 | 1 | 0.5 | RM 18 |
| Squid · kg | 18.5 | 16 | 1.5 | 1 | RM 30 |
| Eggs · trays | 29 | 28 | – | 1 | RM 13 |
| Rice · 10 kg bags | 28 | 27 | 0.5 | 0.5 | RM 24 |
| This week | RM 446 |
Used = start of week + received − counted tonight. Sold comes from the POS and your recipes.
56.5 kg used, 48 kg sold
- Start of week
- 15 kg
- Received
- 60 kg · 3 deliveries
- Counted tonight
- 18.5 kg · Hafizah
Last night
5 restaurants · all counted by 11:55 pm
On screen: Stock counted and wastage costed every night.A real project. The business isn’t named, and names and figures on the screens are changed.
- Business
- Nasi kandar group, Penang
- Team
- About 120 staff
- Outlets
- 5 restaurants, open until 11 pm
- First version
- 4–5 weeks
- Project size
- Business system, from RM 15k
Food cost, guessed at month-end.
Five restaurants open until 11 pm, leftover curry tipped into the bin at closing, and stock counted on paper once a month.
Stock was counted on paper at the end of the month, if at all.
Curry and fried food left at closing went in the bin. Nobody wrote down how much.
Food cost was too high, and nobody could say which outlet or which item.
Counted at closing, explained by morning.
Five minutes at closing, on the supervisor’s phone. The system does the adding up.
Stock counted on a phone every night.
At closing, the supervisor counts in the order items sit in the chiller and store room, which takes minutes.
Closing count
Hafizah · 7 of 8 items counted
Wastage logged with a photo, and costed for you.
The supervisor adds a reason, and the cost and raw ingredients are worked out from your recipes.
Log wastage
Thu 8 Oct · Hafizah
What was used, against what was sold.
After POS sales and logged waste, what’s left is the stock nobody can explain, in ringgit, per outlet.
Variance · all outlets
This weekLast week| Outlet | Wasted | Unexplained | Biggest gap |
|---|---|---|---|
| Jelutong | RM 472 | RM 446 | Mutton · 6.5 kg |
| Air Itam | RM 388 | RM 96 | Chicken · 3 birds |
| Relau | RM 415 | RM 128 | Squid · 1.5 kg |
| Gelugor | RM 301 | RM 74 | Eggs · 2 trays |
| Balik Pulau | RM 266 | RM 59 | Rice · 1 bag |
| This week | RM 1,842 | RM 803 |
Counts on time: 19 of 20 nights. Gelugor missed Tuesday, so its gap covers two nights. Wastage cost goes into AutoCount at month-end.
Tomorrow’s orders, worked out from tonight’s count.
Each supplier’s order brings stock back to its usual level, and the supervisor checks it and sends it on WhatsApp.
Orders for Friday
From tonight’s count · 5 suppliers
Each part is a feature with its own fixed price, agreed before we start. See how this project was priced or get a fixed quote for yours →
Who counts, and who checks.
Five supervisors count at closing. By 7:30 am, the owner knows where the stock went.
- Outlet supervisors
Count stock and log wastage at closing, then send tomorrow’s orders.
- KDHead cook · Kumar
Sees which dishes are cooked too much, and on which days.
- KIAccounts · Khairul
Checks the month’s wastage cost in AutoCount before closing the books.
- MIOwner · Ibrahim
Reads last night’s wastage for every outlet at 7:30 am.
- No more guessing at food cost at month-end.
- No more ordering from memory.
- Every gap in stock has an item, an outlet and a ringgit amount.
Counts first. The gaps once the POS was read.
In two phases: counts and wastage first, then the numbers that need the POS.
Counted every night
The gaps, and the orders
Want to see your wastage every night?
Questions about this system.
How much does it cost?
This project was a business system, from RM 15k. Nightly counts and wastage on their own are a focused project, from RM 5k, and you can add the POS variance and reorders later.
How long does the nightly count take?
It depends on how many items you count. You can count your 10 to 20 most costly items every night, and the rest once a week.
How does it know what each dish uses?
From your recipes. We set them up with your head cook, such as how much mutton goes into a kilo of kari kambing. You can change them at any time.
Can suppliers still get orders on WhatsApp?
Yes. Each supplier gets a clear order on WhatsApp, the way they are used to. They do not need to use anything new.
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