Understand theoretical vs actual food cost

Open Stock › Theoretical vs actual food cost. At the top you see the difference in euros, below it target and actual for the last 30 days.

Theoretical and actual

• Theoretical: the portions sold on your till receipts times the recipe, valued at purchase cost.
• Actual: opening stock plus goods received minus closing stock, also at purchase cost.

Where the variance comes from

• Waste and breakage: what is booked as spoilage in Stock.
• Stocktake difference: what was missing or extra when counting.
• Voids and discounts: from your till's voids and discounts, valued proportionally.
• Purchase price drift: how much more or less buying cost in the period than the average purchase cost.
• Portion drift (remainder): what is left after everything measured. It cannot be measured, only bounded.

On the right you see the list per article with theoretical and actual, largest differences first.

What the figure rests on

• “Only … % of linked revenue has a recipe”: then the variance says more about missing recipes than about shrinkage.
• Without a stocktake, the actual figure is carried forward, not counted.
• “… articles are consumed but appear in no recipe”: a recipe or an ingredient is missing there.

What it needs

• the Menu module with recipes
• till receipts with line items that are matched to dishes, see Match till lines to dishes
• goods receipts with prices and regular stocktakes

If it says “Nothing to compute for this period”, at least one of these is missing.