Hospitality

How to Write Off Broken Crockery and Glassware from the Restaurant Operating Supplies Inventory

Expensing the cost of broken or chipped plates, glasses, and cutlery through regular operating supplies write-offs.

Account NameTypeDebit ($)Credit ($)
Operating Supplies: BreakageExpense (+)40.00-
Operating Supplies (Inventory)Asset (-)-40.00

💡 Accountant's Note

Crockery is handled as an operating supply. Regular inventory counts of 'par stock' determine the monthly breakage expense.

Practitioner & Systems Framework

💻 ERP Architecture

Crockery, glassware, cutlery, and other restaurant service ware are classified as Operating Supplies and Uniforms (OS&U) in USALI. They are capitalized when purchased and expensed through breakage write-offs based on monthly inventory counts (par stock methodology). The par stock level is the target quantity of each item needed for full service — shortfalls between the par and the physical count represent the breakage expense for the period. Track breakage separately by outlet (restaurant, bar, banquets) to identify abnormal breakage patterns.

⚠️ Audit Flags

Auditors compare the breakage expense as a percentage of F&B revenue against industry benchmarks. Unusually high breakage may indicate pilferage rather than accidental breakage. Par stock levels must be realistic and reviewed periodically — an inflated par level automatically generates a large breakage expense without any actual breakage. Physical count procedures must be witnessed by a supervisor.

📄 Required Documentation

Par stock schedule per item and outlet, monthly physical count sheets (signed by supervisor), breakage expense calculation (par minus count × unit cost), Operating Supplies inventory update, breakage rate as % of F&B revenue analysis, and unusual breakage investigation records.

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Expert Analysis by Qusai Ahmad

General Accountant Supervisor & IFRS Specialist

Specialized in SAP GUI automation and Middle Eastern tax compliance. Building digital tools for the next generation of finance leaders.

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