Product identities, stock counts, purchasing questions and the records that connect them.
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A supplier invoice shows what you bought. It does not, by itself, show the cost associated with a period’s sales. Bring the opening stock, purchases and closing count together before interpreting your restaurant’s COGS.
A smaller dish can be a useful choice when its purpose, portion and price are clear. Plan the recipe and service around that choice, then test how it works for guests and the kitchen before expanding the menu.
From the first product record to the next reorder, build a stock routine your team can understand, repeat and check.
Turn one clearly defined batch of stock into a useful buying conversation. Here’s the formula, a worked example and a calculator you can try.
Build a clear record of identity, ownership, location and condition—especially when an item leaves the display case for a fitting, repair or transfer.
A clear explanation of barcodes, SKUs and product identifiers—plus the checks that make a label useful at the counter.
A practical routine for preparing your shelves, counting consistently and investigating differences.
Questions to settle before you connect online selling with your in-store operation.
From a simple waste log to connected equipment, the useful tool is the one that helps the team find a cause and act on it. Start with a measurable problem, then compare the options.
Start with a consistent inventory count and a clearly defined sales period. Then use food cost percentage to find the questions worth asking about purchasing, portions and waste.
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