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How do we account for fresh produce that spoils or gets thrown away?

As a recorded write-off, not as a mystery shortage. Booking spoilage against the product means your stock figures stay true and you can see how much of your margin is going in the bin each month.

Shops that skip this end up with a stock take that shows a large unexplained loss and no way to tell spoilage from theft from mis-keyed sales. Those three need completely different responses, so they need to be separated at the point they happen.

The number worth watching is wastage as a share of purchases per category. A produce line running at a few percent is normal; the same line at fifteen percent is either an ordering problem or a storage problem, and the report tells you which product to look at.

One thing to confirm with us rather than assume: **whether expiry-date tracking and near-expiry alerts fit your setup**. Wastage recording and stock counts are straightforward; date-based alerting depends on how your products are set up, so ask before you plan a process around it.

This sits in inventory management. Licensing is covered on pricing, and the rest of the questions are in Answers.

Answered by the MISAll technical team · last reviewed 2026-08-13

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