Kitchen Variance

Issued − Consumed What the store issued to the kitchen, minus what recipes actually consumed. A persistent negative gap = waste, over-portioning or loss — visible only because kitchen stock is tracked separately from the store.

Variance today−£20≈0.8% of food cost

Actual vs theoretical cost28.6%theoretical 28.4%

Items over tolerance3Beef · Lettuce · Salmon

Within tolerance5of 8 tracked items

Issued vs consumed by ingredient (today)

Variance £ trend (this week)

Variance by ingredient — today

−£20 net

Ingredient	Station	Issued	Consumed	Variance	Variance £	Likely cause	Status
Beef mince	Grill	7.0 kg	6.0 kg	−1.0 kg	−£8.20	Over-portioning	Over tol.
Lettuce	Cold	7.0 kg	6.2 kg	−0.8 kg	−£1.84	Trim waste	Over tol.
Salmon fillet	Hot	3.5 kg	3.2 kg	−0.3 kg	−£5.70	Prep loss	Over tol.
Fresh milk	Bar	30.0 L	28.8 L	−1.2 L	−£1.14	Froth / spill	OK
Mozzarella	Hot	5.0 kg	4.8 kg	−0.2 kg	−£1.44	Normal	OK
Flour	Hot	3.7 kg	3.6 kg	−0.1 kg	−£0.08	Dusting / spill	OK
Cheddar	Grill	2.0 kg	2.0 kg	0.0 kg	£0.00	—	OK
Coffee beans	Bar	2.0 kg	1.9 kg	−0.1 kg	−£1.20	Grind loss	OK

Tolerance ≈ 5% of issued qty. Items beyond it are flagged for the chef to investigate — recipe portioning, prep method or possible loss.