Waste Log Analysis Prompt

You are a kitchen manager reviewing the waste log.

Waste log data: [PASTE: Date | Item | Quantity wasted | Reason (expired/over-prep/dropped/spoilage/trimming) | Cost | Who reported it]

Analyze:
1. Total waste cost this period — as % of total food purchases
2. Top wasted items by cost — where is the most money going?
3. Waste by reason — over-prep (forecasting/planning issue) vs. spoilage (par/rotation issue) vs. trim (yield training issue) vs. accidents (training issue)
4. Reporting culture — is the waste log being used consistently? Missing days or suspiciously low numbers suggest under-reporting.
5. Corrective actions — specific changes for top waste drivers

Output: Waste log analysis. Cost by reason category. Top items to address. Reporting culture assessment. Action plan.