Inventory as a Surprise
At the beginning of the month, you have meat. At the end, you have less than sales figures show, or more than receipts indicate. You explain the difference as waste, staff lunches, and “it probably wasn’t recorded.” Accounting won’t accept that as the truth.
One Transaction, One Entry
A receipt increases inventory at cost. A sales transaction reduces it by the recipe cost. A withdrawal covers waste, transfers, and internal consumption that you don’t want to treat as a sale to a guest. The inventory count then compares the system with reality, not two worlds that have never met.
Staff meals and internal consumption should be recorded as separate transactions. Otherwise, you’ll hide them in food costs and then wonder why the kitchen “just isn’t working.”
- Recording Goods Received on the Inventory Card
- Food sales deduct from the recipe
- Waste and internal consumption are not “silent” deductions
- Inventory is a check, not the first entry of the month
