What are the most important reports to generate with a food inventory management system?

2 Inventory Turnover Report

An inventory turnover report shows you how often you sell and replace your inventory. It measures how efficiently you use your inventory and how fresh your food is. A higher inventory turnover rate means that you sell your inventory faster and avoid spoilage, theft, or overstocking. An inventory turnover report can help you plan your purchasing, stocking, and ordering schedules to match your demand and avoid waste. It can also help you compare your performance with industry standards and benchmarks.

3 Variance Report

A variance report shows you the difference between your actual and expected inventory levels. It tracks how much inventory you lose or gain due to factors such as waste, theft, spoilage, or human error. A lower variance means that your inventory is more accurate and consistent. A variance report can help you identify and correct the sources of inventory discrepancy, such as improper storage, handling, or recording. It can also help you improve your inventory control procedures and train your staff to follow them.

4 Menu Engineering Report

A menu engineering report shows you how profitable and popular each item on your menu is. It categorizes your menu items into four groups: stars, plowhorses, puzzles, and dogs. Stars are high-profit and high-popularity items that you should promote and highlight. Plowhorses are low-profit and high-popularity items that you should consider increasing the price or reducing the cost. Puzzles are high-profit and low-popularity items that you should try to improve the appeal or visibility. Dogs are low-profit and low-popularity items that you should eliminate or replace. A menu engineering report can help you design and optimize your menu to increase your sales and profit.

6 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?