REPORT MANUAL

CHAPTER 3 - INVENTORY MANAGEMENT

Food Cost Report

 

The Food Cost Report gives you the cost of your items sold based on usage for the period. Sales figures on this report include Waste, No Show, and Coupons.

 

1. Category (Refer to the inventory item details report).
2. Sales (Total net food sales).
3. Sub Category (Refer to the inventory item details report).
4. Ideal (Ideal cost for each sub category based on the usage information calculated by the system). 
5. Ideal % (=Ideal divided by sales X 100; Cost of the sub category as a percentage of total sales).
6. Actual (Actual cost for each sub category based on the amounts that you entered in your physical inventory).
7. Actual % (= Actual divided by sales X 100; Cost of each sub category as a percentage of total sales).
8. Discrepancy Value (= Actual - Ideal).
9. Discrepancy % (Discrepancy value divided by sales X 100; Percentage of the discrepancy).
10. Spoil (Value of the sub category spoiled).
11. Spoil % (= Spoil divided by sales X 100; Percentage of the spoiled category).
12. Total Category Results.