The COGS-Well Blog: Guides, Insights, and Success Stories

This guide breaks down the three pillars of theoretical tracking: Theoretical Usage, Theoretical Cost, and Theoretical On-Hand. See the difference between what should have happened and what really happened.

Recipes can be more than just a set of instructions – when integrated into an inventory and recipe management system, they become a powerful tool for maximizing margins.

There is a core set of features that a restaurant operator should look for in any inventory, recipe, and cost management system. Before purchasing a system, it is best to know what features and integrations should be standard in a comprehensive system. Restaurant Inventory Management A restaurant inventory management system should include features for importing invoices, exporting to your accounting system, and counting, ordering, receiving, and transferring inventory items

Is a 32% food cost good? Is your restaurant as profitable as it should or could be? Theoretical Cost and Usage Variance analysis is the highest level of insight into evaluating a restaurant’s operational performance.