Need ability to split leftovers between Return to Inventory and Waste/Discard

I know it would need to have some sophisticated system logic, but could the developers figure out a way to split the disposition of leftovers between "Return to Inventory" and "Discard"? It is not uncommon for kitchens to have both at the end of the meal service.

For example, say they cooked 200 servings of lasagna which is in pans that serve 25. At the end of service they have 2 full pans left (50 servings) and a partial pan with 3 servings in it which they plan to discard since it wouldn't reheat to the best quality. So in the production record they would put they prepared 200 servings, and served 147 students and that leaves 53 servings leftover. 50 servings need to be returned to inventory and 3 servings are waste and need to be deducted from inventory. Currently we need to do the math and show we only prepared 150 servings and then can do the 3 servings as discard but that is not accurate. Splitting the disposition of leftovers would be helpful please.