F&B Point of Sale guide

Kitchen Inventory and Recipe Food Costing

Kitchen inventory with recipes, yield loss and a permanent stock ledger, deducting stock on every KOT so food cost reflects what was used.

Your food cost finally reflects what the kitchen actually used. Behind the kitchen, the store works as a ledger: units convert, ingredients have a location and last purchase price, recipes have lines and yield loss, and each fired KOT draws its recipe from stock exactly once.

What you track

Units and their conversions, such as a case of twelve or a kilo split into 250 g portions.
Store locations, like dry store, walk-in and bar.
Ingredients with their latest cost and quantity on hand at each location.
Recipes for every dish, including yield loss, valued at the latest purchase cost.
A stock ledger that is only ever added to, recording each movement with its reason and the person responsible.

Receiving goods

Supplier deliveries enter the store against the purchase order. The supplier's bill is then checked in your accounts against the delivery and the agreed terms before you owe it.

Why it matters for your books

Cost of food is based on usage, not purchases. Monthly consumption is your cost of sales, unused stock remains stock, and a heavy delivery month no longer makes the kitchen look wasteful.

Two reports to run your kitchen

Recipe cost compared with menu price, for every dish.
Consumption compared with what was sold, showing where food is disappearing outside the bills.

Other F&B Point of Sale guides

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