With
this in place though, enter inventory. Be able to print
inventory forms, order guides, and extended inventory
calculation reports. When entering inventory add recipe usage
info. Good cost control dictates the use of standard
recipes.
If there is a standard recipe in the kitchen and bar, automate by
entering. Costs are calculated real time. As prices are
updated in the inventory, the recipe costs are updated. If
the POS has a field for the menu costs, it can be entered on the
there. If not, the product mix can be entered in the
program.
Either way theoretical costs of goods are computed. Managing to a
variance of theoretical costs is more accurate than trying to manage to
a fixed budgetted percentage such as 33%.
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