FOOD COST & INVENTORY
Weekly Food Cost & Inventory Close
Close the week with your own inventory values, purchases, adjustments, and food sales. See food used and actual food cost percentage without preset targets.
1
Weekly Close Details
Identify the week and add any notes that should stay with this close.
2
Food Sales
Enter the net food sales amount your business uses as the denominator for weekly food-cost review.
$
Enter a food sales amount greater than zero.
Use the same net food-sales figure your business normally uses for food-cost reporting. Keep the treatment of discounts, comps, tax, and non-food sales consistent with your own accounting or POS process; this tool does not choose those rules for you.
3
Inventory & Purchase Categories
Food Used = Beginning Inventory + Purchases + Other Adjustments − Ending Inventory.
What belongs in Other Adjustments? Use this only for value changes not already reflected in Purchases or the inventory counts—for example transfers in/out, vendor returns or credits, or a documented correction. Do not enter normal waste here; normal waste is already reflected when ending inventory is lower.
Weekly Food Cost & Inventory Close
A category-level weekly close with total food used and actual food cost percentage.
Category Close
View category table
| Category | Beginning Inventory | Purchases | Other Adjustments | Ending Inventory | Food Used | Share of Food Used |
|---|
Food cost formula: Beginning Inventory + Purchases + Other Adjustments − Ending Inventory. Actual Food Cost % = Total Food Used ÷ Food Sales × 100. No target percentage is assumed.