Restaurant food costs are also known as Cost of Goods Sold (CoGS). This is the total cost of ingredients, labor, and other expenses associated with preparing, serving, and selling menu items.
In R365, users can view the following reports that show CoGS:
Review the description of each report below.
Actual vs. Theoretical Analysis
This report compares the theoretical cost of certain inventory items or categories against actual data, in terms of both quantities and dollar amounts. It provides a deeper dive into the quantity and cost of each menu item to find solutions to limit the biggest item variances.
COGS Allotment
This report breaks down a location's CoGS by operational reports category for the date in a specified calendar period. It allows users to analyze the details of one period's CoGS in comparison to that location's budget allotment but only when a budget is set for the operational reports category.
CoGS Analysis by Location
This report runs the amounts of specified CoGS types for designated locations over a selected period of time. This complements the CoGS Allotment report because it provides further analysis into the CoGS types and cost percentage of each item against its type budget amount.
CoGS Analysis by Vendor
This report runs the amounts of specified CoGS types for designated vendors over a selected period of time. This report compliments the COGS Allotment report because it provides further analysis into the COGS Types and the cost of each item by specific vendor.
Item Cost Analysis by Location
This report shows total purchases over the date range of the report that are broken out by CoGS category per location. This report only analyzes purchases and does not factor in inventory.
Item Price Change Analysis
This report shows the purchase price as of the start date of the report versus the average purchase price over the date range of the report. It will alert users to the changes in product pricing from multiple vendors on one report and how those changes impact the CoGS.
Location Vital Signs
This report runs the sales, CoGS, and labor against the budgets set for each category and displays the information in a bar graph.
Operations Scorecard
This report is another version of the Flash Report and shows the Gross Sales by week for specific locations.
Sales and Prime Cost
This report breaks down sales by sales categories and provides specific details into guest counts and variances in budgets. It allows users to see how their restaurant location's prime cost factors in to overall sales for a specific time.
Theoretical On Hand
This report shows users how much a product is on hand as of the selected date. While it shows item cost, the specific goal of this report is to calculate the changes in inventory based on sales, purchases, transfers, waste, and donations to give an accurate depiction of how much or how many of a counted item should be at the selected location.
Weekly Review - Location
This report shows a detailed look into one single location's weekly sales. It helps managers keep a pulse on the current week and review the previous week so that they can make business decisions throughout the week.