Stocktake and ingredient consumption variances
Tools to complete your food stocktaking and identify ingredient variancies.
Free trialImprove your profitability with MenuInfo.
- All ingredients are automatically entered onto your count sheet with the correct ingredient cost prices.
- Stock count sheets are created and sorted by storage temperature, supplier and name – thereby making stock counts significantly easier to complete.
- Closing stock is automatically carried over to your opening stock. Simply enter the value of stock deliveries £.
- With an import of your Epos sales data, recipe sales and cash sales are automatically uploaded, and a Target GP calculated.
- Automatic calculations evaluate the actual GP% achieved, both £ and % variance to the target GP%.
- Use your stocktaking sheets as order sheets and/or Par level sheets and wastage records.
Consumption Variances
- Stock variances can be drilled down to ingredient level to assess individual ingredient losses and surpluses.
- The data is captured from your Stock count and Epos data import and input of Ingredient delivery information in £ values
- Ingredient variance data will highlight Over/Under portioning, wastage and “stock shrinkage”.
- Understanding where your losses are is the first step towards reducing them and protecting your profits.
MenuInfo – Manage and grow your food profitability
Testimonials
I could not believe how many hours MenuInfo saved me. What previously had taken several days was completed in two hours! I am no techie, but it was so simple to use, as I selected ingredients the costs, allergens and calories were all automatically calculated for me – no need for a calculator!
Ty Armstrong - The Wellington ArmsI always hated the work involved in menu costings and with new VAT rates and food cost prices it almost became a full-time job. No longer, with MenuInfo. It is so easy and takes minutes to update price changes and our customers love the allergens and calories data.
Katie Jones - Katie's CaféStocktaking – nobody likes doing a foodstock, I don’t. MenuInfo weekly tracker allowed me to track my results without a foodstock – which was amazing. A full foodstock was completed in half the usual time and the variance report gave me full details on where we were losing stock items. My new best friend.
Yanis Piela - Bowater HotelI have thrown out all our paper print offs of cookbooks and Allergen information. MenuInfo brings it all together for my kitchen team and the customers love the allergen information and new calories data accessed via their smartphone which takes all the pressure off my front of house team.
Ian Peel - The Black HorseBecause all my supplier information was preloaded, my cook was producing recipes within minutes and actually enjoying it! I dread to think how long it would have taken me to put all this info in without the setup service and it is so easy to update. Couldn't be easier. Highly recommended
Sofia - Allegrio Restaurant