Inventory and Restaurant Accounting

These pages connect ingredient movements, production, daily sales, channels, recipes, and tips to financial evidence.

Inventory Valuation

Open Purchasing & Inventory → Inventory Valuation. Filter by ingredient, source type, layer type, and creation range. Columns show branch, ingredient, source/event/id, layer type, quantity, unit cost, total cost, remaining stock, currency/rate, and journal. The detail page freezes source snapshot and metadata.

Layer types include purchases, stock movements, order stock, inventory counts, supplier returns, stock transfers, adjustments, and historical repairs. This page is read-only evidence; correct the source workflow.

Inventory Postings

Inventory Postings shows source/event, attempts/error, processed time, ingredient/movement, status, expected/actual/variance quantity, unit cost/variance amount, currency/rate, and journal. Filter by source/event, ingredient, status, and counted date. Retry only after correcting mappings, period, inventory, or source evidence.

Costing Policies

Policies choose Moving Average, FIFO, or Standard Cost for a branch and optional ingredient. Enter method, effective dates, and standard cost where applicable. Workflow is Draft → Pending Approval → Approved, with Rejected/Superseded alternatives. Approval freezes conversion evidence: prior/new method, quantity, average cost, total cost, currency, and capture time. Create future versions rather than rewriting used policy.

Landed Costs

Landed cost capitalizes freight, duty, insurance, and related costs into received inventory.

Create a draft with branch, reference, allocation date/basis, currency, inventory and clearing accounts; add cost components and receipt valuation layers with allocation basis values. Total allocated shares must reconcile exactly to total cost.

Submit → Approve → Post Journal. Posting increases inventory value and clears the cost account; posted history can only be Reversed with reason. Reports show component, receipt layer, basis, share, amount, and status.

Inventory Provisions

A provision records a reversible write-down when recoverable inventory value is below carrying value. Enter assessment date, provision allowance/expense accounts, and ingredient lines with frozen quantity, carrying value, and recoverable value. Load 90-day Suggestions proposes slow-moving stock and a 50% recoverable value; review every line.

Submit → Approve → Post. Posting debits provision expense and credits allowance, affecting inventory valuation presentation. Reverse only when exact restoration is safe; later stock movements can block reversal.

Sales Summary Policies and Batches

Open Restaurant Accounting → Sales Summary Policies. Enter branch, name, mode (Detailed Posting or Daily Summary), grouping fields, effective dates, and Active. Grouping options are revenue center, shift, terminal, cashier, channel, order type, tax, and payment method.

In Sales Summaries, choose Generate Daily Sales Summary, branch, business date, and notes. Preview shows eligible source invoices, grouping count, and totals. Generate creates Draft batches. Detail shows gross/net sales, tax, source invoices, grouping evidence, and journal.

Validate rechecks source fingerprints. Post creates one balanced daily journal and locks evidence. Void requires a reason and creates an auditable reversal. Statuses: Draft → Validated → Posted → Void.

Food Cost and Recipe Variances

Open Food Cost, choose branch/business date, and Refresh Food Cost. Snapshots compare net product sales, theoretical recipe cost, actual posted COGS, gross margin, and theoretical/actual food-cost percentages.

Open Variances to review product/ingredient, theoretical/actual quantity and cost variance. Classifications include Favorable, Unfavorable, On Target, Missing Recipe, Missing Cost, Waste, Spoilage, Staff Meal, and Complimentary. Missing recipe/cost means the percentage may be incomplete; correct master data and refresh.

Menu Profitability

Refresh for a branch/date. Results show menu item, channel, quantity, gross revenue, discounts, net sales, food/packaging/payment/delivery costs, contribution margin and percentage, popularity/margin indexes, and quadrant:

• Star: popular and high margin.
• Plowhorse: popular but lower margin.
• Puzzle: higher margin but less popular.
• Dog: lower popularity and margin.

Open details for source orders, cost basis, unavailable costs, and journal evidence. A snapshot analyzes frozen evidence; refresh after correcting operational cost data.

Production Batches

Create a batch with branch, business date, reference, expected output, and lines identifying consumed input ingredients and produced outputs with quantity/unit. Before posting, enter measured actual output.

Post Production Batch creates stock movements and accounting journal; output unit cost and yield variance come from input cost and actual yield. Detail shows material flow, efficiency, line totals, movements, and journal lines. Void requires a reason and reverses both movements and journal while retaining history. Statuses are Draft, Posted, Void.

Channel Settlements and Tips

Channel Settlements appears when Delivery is enabled and provides read-only settlement evidence: provider, COD, fees, net amount, and reconciliation difference. Use Open Settlement Workspace to continue in Delivery.

Tips & Service Charges appears when HR is enabled and shows pool type, amount, allocations, and status. Use Open Gratuity Workspace for allocation/payroll actions. Accounting reports reconcile both areas to mapped control accounts.

Review Locations

Use Inventory Valuation, COGS Summary, Food Cost, Stock Variance, Inventory Costing Audit, Landed-cost Analysis, Inventory Provision, Daily Sales Journal, and control reconciliation reports. See Reports.