Access: Administration Module >> Locations or Products
Prerequisite: Production Module enabled
1/ Understanding the waste rate in Inpulse
The waste rate allows you to anticipate production-related losses
(unsold items, breakage, handling errors, short shelf life, overproduction, etc.).
It is used to:
adjust production quantities
ensure product availability
avoid stockouts caused by underproduction
💡 The waste rate is taken into account only in production, never in the revenue target.
2/ Choosing how to define the waste rate
For each restaurant, the waste rate can be defined in two ways:
By restaurant (same rate for all products)
By product (specific rate depending on the product)
This choice is made in the location record, in the Production section.
3/ Defining a waste rate by restaurant
This option is recommended if:
waste is generally similar across all products
you want a simple and quick setup
How to proceed
Changing the waste rate type can only be done by your Inpulse Account Manager.
If you would like to set up a waste rate by restaurant, please inform your Account Manager and specify the desired percentage for one or more restaurants.
💡 Each restaurant can have a different rate.
4/ Defining a waste rate by product
This option is recommended if:
some products generate more waste than others
you want more precise production control
How to proceed
Changing the waste rate type can only be done by your Inpulse Account Manager.
Once enabled, the waste rate per product can be entered:
when creating or editing a product
from the restaurant’s production assortment in
Administration >> Locations
Updating a single product
Open the product record or the restaurant assortment in Administration >> Locations
Enter the product waste rate
Save
Updating multiple products at once
From Administration >> Locations >> Production assortment:
Select multiple products
Click Edit waste rate
💡 The Configure assortment from another restaurant action also duplicates existing waste rates.
⚠️ Removing a product from the assortment automatically removes its waste rate.
5/ Impact of the waste rate on forecasts
The waste rate applies only to the product mix, not to revenue.
In practice:
the daily revenue target remains unchanged
production quantities are increased to anticipate waste
6/ How forecasts are calculated
Forecasts now follow this logic:
1/ Calculation of the restaurant’s revenue target
→ without taking the waste rate into account
2/ Calculation of the product mix
→ integrating:
production constraints
time slots
the waste rate(s)
👉 The result corresponds to the production forecast.
💡 Whether the waste rate is defined by restaurant or by product, the calculation method remains the same.
By restaurant
→ all products share the same waste rateBy product
→ only products with a defined waste rate are adjusted
⚠️ Key takeaways
The waste rate helps secure production
It never impacts the revenue target
It only affects quantities to be produced
The setup can be global (by restaurant) or detailed (by product)