The following article is about restaurant inventory management. To manage your restaurant's inventory well, these are a couple of terms and processes you ought to know and definitely keep a check on COGS is that the cost to make the food that you'll sell to guests. To calculate COGS, you would like to record inventory levels at the start and end of a given period, and take into consideration any additional inventory purchases. Variance is the difference between the theoretical usage and therefore the recorded usage. For instance, you sold 1000 rupees worth of food, but your inventory says that 1200 rupees worth has been spent. This is often the share of the sale price of your food that creates up the value of the ingredients used. The perfect food cost percentage suggested is between 28%-35%. It's vital for restaurants to take care of this percentage considering the constant fluctuations from the availability side of the ingredients.
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