LaSha OSMost bakeries know they waste material. Few know how much, or where. The usual answer — asking kitchen staff to log everything they use — rarely survives a busy week. This guide describes a lighter method that relies on your recipes instead of daily data entry.
Start from standard recipes
Write down a standard recipe for each product you make, by weight. If a cake comes in several sizes, write one base recipe and scale it by the size’s weight. This standard becomes the yardstick: it says how much material a kitchen should have used for what it produced.
Track what each kitchen receives
Issue ingredients to each kitchen from one store, and record every issue. You now have two numbers for every ingredient and every kitchen: what went in, and what the recipes say was needed for the output.
Count once a week
- Pick a fixed day — for example, Monday to Monday.
- For each kitchen, list what should be left: opening stock + issued − recipe usage.
- Ask the kitchen to write the physical count next to it.
- The gap, in quantity and in rupees, is your variance.
Act on the biggest gaps first
A variance is a question, not an accusation. A recipe may be out of date, a size may be wrongly weighed, or spoiled stock may not have been recorded. Look at the two or three largest gaps each week, fix the cause, and watch the next week’s numbers.
How LaSha helps
LaSha records issues through internal transfers, deducts material by recipe when a kitchen marks production Ready, and generates the weekly “should be left” sheet per kitchen with a column for the physical count.