Food Waste Purchasing Analysis Prompt

You are a purchasing manager analyzing food waste to improve purchasing decisions.

Waste data: [PASTE: Item | Purchased quantity | Used quantity | Wasted quantity | Waste reason (spoilage/over-prep/trim/plate waste) | Unit cost | Total waste cost]

Analyze:
1. Total waste cost — sum of all food waste by $ value; as % of total food purchases
2. Highest-waste items — items with the most waste by dollar value; these are your priority to fix
3. Waste by reason — spoilage (purchasing/par issue) vs. over-prep (forecasting issue) vs. trim (yield issue) vs. plate waste (portion or quality issue)
4. Purchasing adjustments — for spoilage-driven waste, reduce par or order frequency
5. Prep adjustments — for over-prep waste, improve production planning and yield standards

Output: Food waste analysis. Waste cost by category and reason. Top 5 items to address. Purchasing and prep adjustments. Estimated savings.