Know Your Food Cost Before Count Day

Your food cost variance is already happening. The question is whether you saw it in time to do something about it.

R365 Customer Success Manager David Mortensen and Kevin O’Bold from Ultra Steak took a look at R365 Inventory, Recipe Costing, and Purchasing and showed how operators are closing the gap between what food should cost and what it actually costs before the period closes.

Here is what changes when your inventory, recipes, and purchasing are connected:

Run faster, more accurate counts with multiple team members counting simultaneously on mobile, with results flowing directly into food cost reporting
See your actual vs. theoretical variance by item, by category, and by location while there is still time to act on it
Keep recipe costs current so when a vendor raises a price, the impact hits your theoretical food cost immediately, not 18 months later
Catch vendor overcharges at the point of receipt by automatically reconciling invoices against purchase orders before they are absorbed into food cost
Identify which station, location, or menu item is driving variance so you are fixing the right problem instead of absorbing the whole number at period end

Whether you are managing food cost across two locations or twenty, this session showed how to identify where your food cost gap is coming from and what to do about it before count day arrives.

Meet the Speakers

David Mortensen

Customer Success Manager

Kevin O’Bold

VP of Finance

Know Your Food Cost Before Count Day

Meet the Speakers

Offices

Contact Sales

Contact Support

Subscribe to Our Newsletter

Company

Product

Partner Ecosystem

Resources