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Other Reports › Stock: Consumption

What the sales of the range used from the store room, by the recipes, by ingredient or by dish. Bills posted, Net sales, Menu cost and Stock cost, the bills with skipped components, each dish's margin at stock cost, and the CSV files.

Who uses it:OwnerManagerWhere:Back office
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Consumption says what your sales should have used from the store room: each bill, the moment it was paid, took off what its dishes' recipes say, at the shelf's average cost. Read it by ingredient to see how much rice, chicken or coconut milk went out, or by dish to see what each dish costs you to make.

It is theoretical: it is what the recipes say, not what the kitchen did. Only a shelf count is the real figure, and the Counts tab shows the difference.

Before you start

Open Consumption

  1. In the back office's menu, click REPORTS, then Other Reports, then Stock.
  2. Click the Consumption tab. It opens By ingredient, on Today and All outlets.

The report, part by part

Consumption by ingredient over the last 7 days.
  1. The title and its line: Theoretical: the recipes' figure, at the shelf's running average cost.
  2. Group by: By ingredient (where it opens) or By dish.
  3. Bills posted: how many paid bills took stock off. Under it, how many of them skipped a part of a recipe, or every component posted. A bill paid, opened again and paid again counts once; one opened again and left open counts nothing.
  4. Net sales: what those bills sold, after discounts, before tax, and before any refund.
  5. Menu cost: each dish's cost price as it was rung up, before refunds. It is the figure Item Sales shows.
  6. Stock cost: what the recipes took off the store room, at the shelf's average cost when each bill was paid.
  7. The grey note: the report's own words on what these figures are, and are not.
  8. Bills with skipped components: shown when a bill could not take off a part of a recipe, for example an ingredient with no unit conversion. Each line names the bill, its day, and what was skipped. Such a bill still went through, but its stock cost is short until the recipe or the item is put right.
  9. The heading: how many ingredients. Export CSV gives consumption-by-ingredient.csv.
  10. Consumed: how much of the item went out for sales, in its unit.
  11. As itself: how much went out sold as itself, such as a can of drink sold off the menu.
  12. Via recipe: how much went out inside the dishes' recipes.
  13. Bills: how many bills used it.
  14. Stock cost: what it cost, at the shelf's average.
  15. On hand now: what the shelf holds now, every outlet on screen added up.

By dish: what each dish costs to make

Choose By dish in Group by. Each dish sold is a row.

By dish: the money each dish made, its two costs, and its margin at stock cost.
  1. Dish: its name. Click it to open its stock card.
  2. Category: the dish's category.
  3. Qty: how many were sold.
  4. Net sales: what they made, after discounts, before tax and refunds.
  5. Menu cost: their cost price as rung up.
  6. Stock cost: what their recipes took off the store room.
  7. Margin at stock cost: Net sales less Stock cost.
  8. Margin: the same as a share of the net sales, or — when nothing was sold for money.

Export CSV gives consumption-by-dish.csv, with Code, Dish, Category, Qty, Net sales, Menu cost, Stock cost and Margin at stock cost.

Put right a bill with skipped components

  1. Read the line under bills with skipped components: it names the dish and what was missing.
  2. Fix the cause: add the unit conversion on the ingredient, or point the recipe at an item of this outlet.
  3. The next bills take their stock off in full. A bill already paid keeps its short figure.

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