Kitchen Inventory

Kitchen — Back of House

Separate kitchen stock, fed by requisitions from the Store and depleted by recipe consumption at the POS.

£12,400 kitchen stock 5 items below par 4 requisitions due −£20 variance today 28.4% food cost

Cost centre: Kitchen Stock flow: VENDOR STORE (purchase order) KITCHEN (requisition / issue) PLATE (recipe consumption)

Today at a glance

Covers today312 8% vs yesterday

F&B sales today£8,420 12% vs yesterday

Actual food cost28.6%theoretical 28.4% · target ≤ 30%

Items 86'd (out of stock on menu)3Salmon · Brie · Prawns

Kitchen stock movement — this month (May)

Opening + Received − Consumed = Closing

Opening balance

£12,300

b/f from April

Received (from store)

£44,000

requisitions issued in

−

Consumed (recipes)

£43,900

food cost / COGS

Closing — stock on hand

£12,400

matches dashboard total

Received comes only from the store (no vendor buys here) — it's part of the store's £61,300 issued this month. Consumed is recipe usage, i.e. your food cost. The small gap between received and consumed (£100) is the change in the kitchen buffer. Valued at weighted-average cost.

Consumption & replenishment

Live · synced 14:32

Every sale depletes the linked recipe ingredients from kitchen stock (event ③). When a kitchen item drops below its par level, a requisition is raised to the Store to top it back up (event ②) — the Store, not a vendor, fulfils it.

Menu items sold today → kitchen ingredients consumed

Menu item	Station	Qty	Sales	Ingredients consumed (via recipe)	Food cost
Margherita Pizza	Hot Kitchen	24	£216	Flour 3.6kg · Mozzarella 4.8kg · Tomato 6.0kg	£62
House Burger	Grill	40	£360	Beef 6.0kg · Buns 40 · Cheddar 2.0kg	£142
Grilled Salmon	Hot Kitchen	18	£342	Salmon 3.2kg · Lemon 18 · Butter 0.9kg	£128
Caesar Salad	Cold	31	£217	Lettuce 6.2kg · Parmesan 1.5kg · Croutons 2.1kg	£49
Cappuccino	Bar	96	£288	Coffee 1.9kg · Milk 28.8L	£41
Draft Lager	Bar	120	£540	Lager keg 60L	£180

Ingredients auto-deducted from kitchen stock as each sale is rung up at POS. The Store is unaffected until a requisition is issued.

Requisitions to Store

4 due

Kitchen → Store pull. No vendor, no spend — an internal transfer that moves stock out of the Store and into the Kitchen.

Brie 86'd

need 2 kg · on hand 0 kg · store has 6 kg

Beef mince

need 10 kg · par 9 kg · on hand 3 kg

Lettuce

need 6 kg · par 9 kg · on hand 2.8 kg

Salmon fillet

need 5 kg · par 5 kg · on hand 1.8 kg

Mozzarella Issued

5 kg issued by Store · 13:40

Done

Fresh milk Issued

30 L issued by Store · 09:15

Done

Open requisition log

Live kitchen stock

Live

Kitchen stock against par level. Depletes with every sale; refilled only when the Store issues a requisition.

Mozzarella7.2 kg on hand

par 12.0 kg · 4.8 kg used by sales

Beef mince3.0 kg on hand

par 9.0 kg · 6.0 kg used · below par

Lettuce2.8 kg on hand

par 9.0 kg · 6.2 kg used · below par

Salmon fillet1.8 kg on hand

par 5.0 kg · 3.2 kg used · below par

Fresh milk21.2 L on hand

par 50.0 L · 28.8 L used by sales

View all kitchen movement

Issued vs consumed by ingredient (today)

Gap between what the Store issued to the kitchen and what recipes actually consumed — the unaccounted difference is waste, over-portioning or loss.

Issue vs consumption variance

−£20 today

Only possible with separate kitchen stock: issued − consumed = variance. A persistent negative gap points to a kitchen-level leak.

Beef mince

issued 7.0 kg · consumed 6.0 kg

−1.0 kg over-portion

Lettuce

issued 7.0 kg · consumed 6.2 kg

−0.8 kg trim waste

Salmon fillet

issued 3.5 kg · consumed 3.2 kg

−0.3 kg prep loss

Mozzarella

issued 5.0 kg · consumed 4.8 kg

−0.2 kg within tol.

Fresh milk

issued 30.0 L · consumed 28.8 L

−1.2 L froth/spill

Open variance report

Live POS feed → kitchen stations

Live

2× House Burger · 1× Lager

Table 12 → Grill / Bar