Restaurant POS Live

The kitchen store

Units, locations, ingredients, recipes with yield loss, an append-only stock ledger, and consumption on every KOT — so the food that was used is a cost the day carries.

The store behind the kitchen is a ledger. Every unit has its conversions; every ingredient has a location and a last purchase price; every recipe has its lines and its yield loss; and every KOT that fires consumes the recipe from the store, once.

What is kept

Units and conversions — a case of twelve, a kilo of two hundred and fifty grams portions.
Storage locations — the dry store, the walk-in, the bar.
Ingredients, with the last cost and what is on hand per location.
Recipes per dish, with yield loss, costed at the last purchase price.
The stock ledger: every movement, append-only, with a reason and a name.

What arrives

Goods received from a supplier go into the store against the order, and the supplier's bill is matched in the books against what arrived and what was agreed before it is owed.

Into the books

The cost of food is what was used, not what was bought. The month's consumption is the cost of sales; what sits on the shelf is stock; and a bad month for deliveries no longer looks like a bad month for the kitchen.

The two reports an owner manages the kitchen by

Recipe cost against menu price, dish by dish; and consumption against what the restaurant sold — the variance that says where food is going that the bills do not.

More on Restaurant POS

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