Food and Beverage Cost Control and Management Workflow

Début du flux de travail/processus.

Fetch current stock quantities and unit costs for all food and beverage items from the Inventory Data Model.

Fetch total sales revenue and quantity sold per item from the Sales/POS Data Model for a specific period.

Calculate the cost of ingredients used based on sales volume multiplied by the unit cost.

Get the value of the physical count performed during the end-of-period stocktake.

Calculate the ratio of Cost of Goods Sold (COGS) to Total Sales (COGS / Total Sales * 100).

Calculate the difference between Theoretical Cost and Actual Cost to identify waste, theft, or error.

Aggregate all waste entries (spillage, spoilage, expired) to determine total loss value.

Create a task for the Kitchen Manager to investigate any variance exceeding the 2% threshold.

Update the 'Unit Cost' field in the Inventory Data Model based on the latest supplier invoices.

Create a new entry in the Waste Data Model when a staff member reports spoiled or dropped items.

Generate a comprehensive PDF/Dashboard report summarizing food cost trends, variances, and waste totals.

Send an automated email to the Operations Director if the Food Cost Percentage exceeds the budget.

Create a recurring task for the Sous Chef to perform a physical count of high-value items (e.g., proteins, alcohol).

Delete items from the Inventory Data Model that are no longer part of the active menu.

Send an SMS to the Purchasing Manager when a critical ingredient falls below the minimum reorder point.

Fin du flux de travail/processus.