Theoretical Cost of Waste Report
Overview:
The Theoretical Cost of Waste Report is only available if you enter waste counts for Sales Items. It reports waste counts and costs for each Sales Item and then calculates its waste cost as a percentage of its sales dollars and as a percent of the sales dollars for its Sales Category. An example is shown below:
In the above example, "Waste % of Item Sales" divides the Waste Cost Amount by the Sales Amount. "Waste % of Category Sales" divides the Waste Cost Amount by the Sales Amount for the Food Sales - Pastry Sales Category. Each Sales Category included in the report is totaled and summarized as shown in the example below:
Navigation:
The Theoretical Cost of Waste Report can be accessed via the Sidebar by navigating to the Waste menu option and selecting Theoretical Cost of Waste Report. It can also be accessed from the Main Menu by navigating to Recipe & Sales>Reports>Waste>Theoretical Cost of Waste.
Things to know!
- This report will only be accessible and visible to users who are given access to this report function.
- This report can be run for a selected Sales Category or Department.
- e Theoretical Cost of Sales report can run in detail (all Sales Items) or in Summary (by Sales Category and Sales Department only).
- The Theoretical Cost of Sales report can be run for any Site, desired date range, Department, Category, or all Sales Items.
Report Parameters:
When you select the Theoretical Cost of Waste report, a Report Parameters screen like the one below will display:
Site Group: If you have set up Site Groups for reporting, then use the drop-down to select a Site Group.
Site: This filter only displays if you are logged into your company (versus a specific Site). The drop-down enables a search and selection of your desired Site.
Begin Date: From the drop-down calendar, select a starting date range.
End Date: From the drop-down calendar, select an ending date range.
Price Type: You can use the drop-down to select the average, retail, or model price for menu items on this report.
Recipe Department: If you want to run the report for a specific Recipe Department (an example might be the Food Department), you can use the drop-down to select your desired Department.
Recipe Category: If you want to run the report for a specific Category (an example might be Draft Beer), you can use the drop-down to select your desired Category.
Recipe Item Group: If you have set up Recipe Groups then you can use the drop-down to select to run this report for your desired Recipe Group.
Theoretical Cost Method: Use the drop-down to indicate if you want to utilize the Effective Cost or Weighted Average cost for the report. Please click this link for an article about the Costing Methods - FAQs.
Recipe Cost Type: This field will only display if you have enabled Recipe Labor Costs on the Recipes tab in your Company Settings. The drop-down provides the option to run the report for food and beverage costs only, labor costs only, or both (Prime Costs).
Run Report: Once you have selected your report parameters, click the Run Report button to list the report.
Report Options: For a description of the toolbar provided at the top of the report, please see "Report Options" for help: Report Options link.