Food cost reports

The Reports page is the payoff for good counts, current prices, and mapped sales: what your inventory is worth, what you’re running low on, and what your food cost really is. Reports are for managers and admins.

The reports hub

Three headline numbers, each linking to its full report:

• Inventory value is what’s on your shelves right now, in dollars.
• Items below par is how many items need ordering.
• Month-to-date theoretical food cost is what your sales so far this month should have cost you.

Inventory valuation

Values every item using its latest submitted count and current cost. Items with no cost set are listed separately and called out. They’re never quietly counted as $0, so the total you see is one you can trust.

Below par

Every item whose on-hand is under its par, with on-hand, par, and how short you are. This is your ordering worklist, and it feeds the suggested quantities in purchase orders.

Theoretical vs. actual food cost

This is the report everything else feeds. Two numbers, side by side:

• Theoretical is every POS sale in the period, costed through its mapped recipe (modifiers included). What the period should have cost.
• Actual is what you really used, worked out from your inventory counts and purchases over the same period.

The gap between them is where money leaks: waste, over-portioning, spills, comps, theft, or a recipe that doesn’t match what’s actually being made. The report is honest about its blind spots. If some sales are unmapped, revenue is missing, or the period’s count dates don’t line up exactly, it says so right on the page instead of showing a false-precision number.

Usage variance

Theoretical-vs-actual gives you one gap for the whole kitchen. The usage variance report breaks that gap down per item: for each one, how much your sales should have used versus how much physically left the shelf, with the biggest dollar bleeds first. It’s where you go once the top-line number looks off and you want to know which items are driving it.

Menu profitability

Your real POS sales for the period, grouped by menu item, with each size-and-modifier combination expandable underneath. See what each item earns versus what it costs to make. It’s how you find the bestseller that’s quietly making you nothing.

The same page plots a menu-engineering chart that sorts every item into four groups by popularity and profit: Stars (sell well, earn well), Plowhorses (popular but thin margin), Puzzles (high margin, low sales), and Dogs (neither). It’s a quick read on what to promote, reprice, or retire.

Purchase history

Every line from your closed purchase orders in the period, filterable by vendor and item, with a CSV download for your bookkeeper.

Price history

Price trends live on their own page. See Price history and charts for biggest movers, outliers, and a per-item view of what you pay over time.