How is the wastage rate calculated in rotary cutting?

The wastage rate in rotary cutting is calculated by comparing the weight of the doner
before cooking with the amount of meat that can actually be used after slicing. First,
the raw weight is recorded. Once the doner is cooked and sliced, the usable meat is
weighed again. Any meat that dries out, burns, or cannot be served is counted as
wastage.
The calculation is straightforward:

Wastage Rate = (Raw Weight − Usable Cooked Weight) ÷ Raw Weight × 100

This percentage matters because it shows how efficiently the doner cooks and how
much of it turns into sellable portions. A lower wastage rate indicates better product
quality, more consistent slicing, and easier cost control for the restaurant. Tracking
this rate regularly also helps compare suppliers and choose the most reliable option.