Food Costing Report

1. Open the Back Office.
2. Click the Reports icon.
3. Click Food Costing.
   
4. When the Food Costing Report window appears, configure your report settings:
   • Select Departments to Update from the list box OR click the Select/De-Select All Dept's button to select or de-select all Departments. This option only selects Departments to be displayed when entering inventory counts. It does not filter report results.
     • Click the Enter Inventory Counts button to edit inventory counts. See Editing Inventory Counts for more information on editing inventory counts.
   • The Don't Include Ingredients with a Zero Count option will exclude ingredients that have a current inventory count of zero.
   • The Don't Update Ingredients with a Zero Count prevents inventory counts from displaying negative values in Ingredient Maintenance when Yes is selected in the Do you wish to adjust inventory levels to the Actual Counts prompt.
5. When you have finished configuring your report settings, click the Run Report button. The Food Costing Report Preview window will appear.
   

Users can edit inventory counts to reflect current volume in stock by clicking the Enter Inventory Count button in the Food Costing Report configurations window.

1. Select a Department from the drop down. Departments are populated based on the user's selection in the Departments to Update list box of the Food Costing Report window.
2. Ingredients used for items within the selected department will be displayed. Users should enter inventory counts from this screen by clicking in the appropriate value field (Cases, Packages, or Units) and modifying the value shown.
3. When you have finished configuring Inventory Counts, click the OK button.
   

Food Costing Summary

Displays the cost per unit, cost per case, number of units, actual and ideal costs, and the variance between the actual and ideal costs.

Dept/Ingredient: Displays ingredients sorted by department.

Cost / U of M: The cost per case. Calculated by multiplying the Cost / Unit value by the Units / U of M value (number of units multiplied by cost per unit).

Units / U of M: The number or amount of units (units, grams, ounces, or pounds) per case.

Cost / Unit: The cost per one unit of measurement (units, grams, ounces, or pounds).

Ideal Units: The number of units on hand as recorded in Ingredient Maintenance.

Ideal Cost: The total dollar amount of units on hand as recorded in Ingredient Maintenance. Calculated by multiplying the Ideal Units value by the Cost / Unit value (ideal units multiplied by cost per unit).

Actual Units: The number of units on hand as entered using the Editing Inventory Counts dialog.

Actual Cost: The total dollar amount of units on hand as entered using the Editing Inventory Counts dialog. Calculated by multiplying the Actual Units value by the Cost / Unit value (actual units multiplied by cost per unit).

Variance: The cost difference between Actual Cost and Ideal Cost (Actual Cost - Ideal Cost).

 

Totals: Displays totals by department including ideal cost, actual cost, and variance.

Grand Totals: Displays totals for all departments including ideal cost, actual cost, and variance.

Once you have closed the Food Costing Report Print Preview window, the confirm adjustment dialog will appear. If you wish to commit the inventory counts you entered in the Editing Inventory Counts section to Ingredient Maintenance, select the Yes button. The inventory counts you entered using the Editing Inventory Counts dialog will override any inventory counts currently saved in Ingredient Maintenance. If you wish to keep the counts currently saved in Ingredient Maintenance, click the No button.

Users can configure Auto Report Settings by clicking File > Auto Report in the report preview window. For more information, see Auto Reports.