What this is
Restaurant Waste & Consumption posts waste events. Tracked ingredients leave stock.
When to use Daily Prep instead
If the leftover is from this morning’s prep batch (fish buns, croissants), close Daily Prep with Waste / Staff consumption / Carry forward. Use this screen for ad-hoc waste outside that close.
Finished products
Spilled milk or dumped batter: waste the ingredient.
A Recipe-on-Sale bun that never existed as finished stock: do not waste a finished qty you never produced. Waste the ingredients, or close them on Daily Prep.
Batch-Stocked items you actually baked and then threw away: waste the finished qty (or close Daily Prep) so you do not also deduct the recipe a second time.