Food cost by recipe against actual, from the shop's own stock
The customer asks: Show what the food should have cost by the recipes against what it really cost after waste and the stock count, as a percentage of sales
- Verdict: Ready, with limits (2)
- Door: Desk action · area: Reports and data › Reports and BI
- Recipe: Restaurant back office: recipes off stock, allergens and food cost
- Sample: S45 — Restaurant back office (recipes off stock, allergens, food cost, sales by day part)
- Checked: 2026-10-23 · bench
What you build
A food cost record (a store and a period) with a Work out food cost button: your service reads the shop's stock ledger for that store and period and writes, per ingredient, what the recipes used, what was sold as it is, what other issues took (waste, staff meals) and what the count found missing, with the cost by recipe, the actual cost and both as a percentage of the period's sales.
Limits
- The actual cost is only as true as the stock count at the period's end: count first.
- Receipts and transfers between stores are not use and are left out.
Tell the customer
One press gives the period's food cost by recipe and in fact, and the ingredients where the two differ.
What next
- Tell the customer the 2 limits above, and write them into the proposal.
- Follow the recipe: Restaurant back office: recipes off stock, allergens and food cost.
- Copy the sample: S45 — Restaurant back office (recipes off stock, allergens, food cost, sales by day part), and change it.
- Build and test it on your sandbox (request one if you have none; what is on it).
- Run the checks: your own tests, the kit's checks and the money kit's release gate (testing and release).
- Release through the customer's own release gate (14. Testing and release); an app other shops install goes through the App library.
Related needs
- Sell a dish at the till and have its ingredients (the bun, the patty, the coffee beans, the milk) come off the kitchen's stock by its recipe, without counting each one by hand — Ready, with limits (4)
- See what sold, who sold it and when in the day (breakfast, lunch, dinner) across stores — Ready, with limits (2)
- Show a dish's allergens to the cashier on the sale and print them on the receipt, and make sure the dish lists every allergen its ingredients carry — Ready, with limits (5)
- Head-office reports and our BI tool fed with sales and stock — Ready, with limits (3)
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