Worksheet

Outlet food cost variance worksheet

Every ingredient gets a row on this single sheet. Columns run left to right: opening stock, purchases, transfers in, transfers out, closing stock, actual usage, theoretical usage from recipes and sales, variance and a cause code. Cause codes are transfer, wastage, portion, unmapped item and count error. A header block holds the outlet, week and counter name.

Name: ______________________   Business: ______________________   Date: ______________

Scroll the table sideways to see every column.

Cross out or rewrite any heading that does not fit your business. From the guide “Why food cost differs between outlets of the same restaurant brand”, www.gullysystem.com/blog/why-food-cost-differs-between-outlets-of-the-same-restaurant-brand