How do I check a deli’s prepared-food shrinkage and day-end leftovers?

Start with the daily rhythm. Ask who decides how much salad, soup, roasted meat or sandwich filling is prepared each morning, and on what basis. Watch for over-production on slow days and sell-outs on busy ones. A deli that guesses badly in either direction is losing money, whether through waste or through missed sales. Ask to see several ordinary and several busy days side by side.

Then look at the end of the day. Is leftover food discarded, discounted, repurposed into another dish, donated or held for the next day? Held food raises questions about safety and labelling, so ask how it is dated, stored and checked. Ask to see waste logs, and compare them with purchase invoices and sales for the same stretch.

Finally, ask how food safety is managed overall. Request any written food safety plan, temperature and cleaning records, and any inspection reports, and ask what it does about recalls. Have your lawyer and local health authority confirm what a deli must keep, and ask your accountant to look for patterns in waste cost over time, with a qualified professional confirming anything you rely on.

Key takeaways

• Match food made or bought against food sold, and ask about unexplained gaps.
• Ask what happens to each kind of leftover, and how held food is dated.
• Review the safety plan, temperature logs, inspection reports and waste records together.