Write off damaged, expired, or spoiled stock — from the warehouse floor or the kitchen line — as a permanent, traceable record of what left, why, and on whose watch.
Real help from real food people
Chef Diego runs a real food plant. If this page didn't get you there, tell us — a person reads every message.
A pallet tips in the cold room and four cases of salmon hit the floor. They're gone — but your on-hand still counts them, so tomorrow's pick sends someone hunting for stock that isn't there, and the month-end numbers quietly drift. stays a mystery only until you write down the part you can name. Open Waste records and you log what left, why, and who was on it — and Bettr takes it off your on-hand for you. Line+
Warehouse waste is received or finished stock you're pulling off the shelf — a crushed case, a lot that expired, a bag that split. The list opens on All, with Warehouse and Kitchen tabs carrying a running count on each, and New starts a record.
Open a new waste record
In the top navigation, open Inventory and select Waste records, then select New. The form opens on the Warehouse type — the toggle at the top switches between Warehouse and Kitchen.
Find the lot you're writing off
Under Lot, search by lot number, product code, or product name, or select Scan QR to read a label out on the floor. Pick the that's coming out.
Choose the location and cases
Pick the Location the stock is leaving — a lot split across two spots lists each one — then enter Cases to write off. Bettr shows how many cases that location holds and won't let you write off more than are there.
Set the date, reason, and who's responsible
Set Waste date and time, choose a Reason from the menu, and, if it matters, name a Responsible employee and add Notes. Leave the employee blank and the record reads No one in particular.
Confirm the write-off
Select Record waste. Bettr asks you to confirm — the write-off is
immediate and permanent — then files the record with its own number, like
WR-000001.
A write-off can't be undone
Recording warehouse or kitchen-WIP waste takes the stock off your on-hand the moment you confirm, and there's no reversing it. If you write off the wrong lot or too many cases, the fix is a fresh record or a count that puts the stock back — never an edit of the one you filed.
Switch the type to Kitchen when what you're scrapping is on the line, not on the warehouse shelf. The kitchen form has two modes, and the difference decides whether stock moves:
The Production navigation carries its own Waste records link; it opens this same list already on the Kitchen tab, so the kitchen team lands where their records live.
Every record carries one reason, and it's the badge you scan for when you read the list back:
The reason is a label on the record, not a switch on your stock — it tells spoilage apart from a repack later, but the write-off itself works the same either way.
Open any record and its Record information panel tells you whether stock actually moved:
Nothing here is a silent edit. Every write-off is a recorded event you can trace back to the lot, the location, and the person who filed it — which is exactly what an auditor asks to see.
You can revisit a record to correct its details, but not its quantity. Open the record, select Edit, and Bettr lets you change the date, reason, responsible employee, and notes — and warns you plainly that the stock was already written off when this record was created. The lot and the cases are fixed. Editing fixes a mistyped reason or a missing name; it never restores stock.
Waste records log the losses you can name
A pallet fall, an expired lot, a scorched batch — those you write off here, with a reason. The gaps you can't explain, the mystery shrink, surface when you count a location and get corrected there. Between the two, your on-hand stays honest.