EOM2
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Inventory Blue Mountain Inn Saturday, January 31, 2009 Inventory and Food Cost Storerooms Storeroom Variances Financial Variances Food Cost Est Dry Storage $0 Beginning Inv. Produce Cooler $0 Transfers In Meat Cooler $0 Transfers Out Freezer 1 $0 Marketing Credit Freezer 2 $0 Purchases Line $0 Ending Inv. Liqour $0 Sales Fish Cooler Food Cost Dairy Cooler $0 Beverage Cooler $0 Key Maker Prep Area $0 Avg. Inventory Inventory Used Chef's Office $0 Inventory Turns 1 Point COG = Total Food $0 Mo. Inventory Change Mo. Purchases Change Mo. Sales Change Food Cost Points + - Variables Unrecorded Sales Comps Chefs Resources Comparison to Last Month
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EOM for catering
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Food Cost Calculation File
JanInventoryBlue Mountain InnSaturday, January 31, 2009Chefs ResourcesInventory and Food CostMonthly Variances, Credits, Debits, Comps, etc.StoreroomsStoreroom VariancesComparison to Last MonthFinancial VariancesFood Cost EstimateFood Transfers/Debits InFood Transfers/Credits OutUnrecorded SalesMarketing Transfers/Credits OutCompsDry Storage$0Beginning Inv.TT Bakery Transfers InTT Bakery Transfers OutTT Banquets Transfers InTT Banquets Transfers OutProduce Cooler$0Transfers In$0TT Cafe Transfers InTT Cafe Transfers OutTT Pierside Transfers InTT Pierside Transfers OutMeat Cooler$0Transfers Out$0TT Fine Dining Transfers InTT Fine Dining Transfers OutTT EDR Transfers InTT EDR Transfers OutFreezer 1$0Marketing Credit$0TT Liqour Transfers InTT Liqour Transfers OutFreezer 2$0PurchasesDelete items in this box.Delete items in this box.Line$0Ending Inv.$0This example is pullingtotal transfers for the monthLiqour$0Salesfrom separate venues/units.A separate Transfer SheetFish CoolerFood Cost0.00%would be used to trackindividual daily transactionsDairy Cooler$0for each venue/unitand the total would be putBeverage Cooler$0in this area.Key MakersPrep Area$0Avg. Inventory$0But, you can add more rows toInventory Used$0this sheet and track allChef's Office$0Inventory Turns0.0transfers here if you wish.1 Point COG =$0Total Food$0Mo. Inventory ChangeMo. Purchases ChangeMo. Sales ChangeFood Cost Points + -VariablesUnrecorded Sales$0Comps$0Total Transfers In$0Total Transfers/Credits Out$0Total Unrecorded Sales$0Total Marketing Credits$0Total Comps$0
Chefs Resources
FebInventoryBlue Mountain InnSaturday, February 28, 2009Chefs ResourcesInventory and Food CostMonthly Variances, Credits, Debits, Comps, etc.StoreroomsStoreroom VariancesComparison to Last MonthFinancial VariancesFood Cost EstimateFood Transfers/Debits InFood Transfers/Credits OutUnrecorded SalesMarketing Transfers/Credits OutCompsDry Storage$0$0$0Beginning Inv.$00$0Produce Cooler$0$0$0Transfers In$00$0Meat Cooler$0$0$0Transfers Out$00$0Freezer 1$0$0$0Marketing Credit$00$0Freezer 2$0$0$0Purchases0$0Line$0$0$0Ending Inv.$00$0Liqour$0$0$0Sales0$0Fish Cooler$0$0Food Cost0.00%0$0Dairy Cooler$0$00$0Beverage Cooler$0$00$0Key MakersPrep Area$0$0Avg. Inventory$00$0Inventory Used$0Chef's Office$0$0Inventory Turns0.01 Point COG =$0Total Food$0Mo. Inventory Change0%Mo. Purchases Change0%Mo. Sales Change0%Food Cost Points + -0.0%VariablesUnrecorded Sales$0Comps$0Total Transfers In$0Total Transfers/Credits Out$0Total Unrecorded Sales$0Total Marketing Credits$0Total Comps$0
Chefs Resources
MarInventoryBlue Mountain InnMonday, March 30, 2009Chefs ResourcesInventory and Food CostMonthly Variances, Credits, Debits, Comps, etc.StoreroomsStoreroom VariancesComparison to Last MonthFinancial VariancesFood Cost EstimateFood Transfers/Debits InFood Transfers/Credits OutUnrecorded SalesMarketing Transfers/Credits OutCompsDry Storage$0$0$0Beginning Inv.$00$0Produce Cooler$0$0$0Transfers In$00$0Meat Cooler$0$0$0Transfers Out$00$0Freezer 1$0$0$0Marketing Credit$00$0Freezer 2$0$0$0Purchases0$0Line$0$0$0Ending Inv.$00$0Liqour$0$0$0Sales0$0Fish Cooler$0$0Food Cost0.00%0$0Dairy Cooler$0$00$0Beverage Cooler$0$00$0Key MakersPrep Area$0$0Avg. Inventory$00$0Inventory Used$0Chef's Office$0$0Inventory Turns0.01 Point COG =$0Total Food$0Mo. Inventory Change0%Mo. Purchases Change0%Mo. Sales Change0%Food Cost Points + -0.0%VariablesUnrecorded Sales$0Comps$0Total Transfers In$0Total Transfers/Credits Out$0Total Unrecorded Sales$0Total Marketing Credits$0Total Comps$0
Chefs Resources
AprInventoryBlue Mountain InnThursday, April 30, 2009Chefs ResourcesInventory and Food CostMonthly Variances, Credits, Debits, Comps, etc.StoreroomsStoreroom VariancesComparison to Last MonthFinancial VariancesFood Cost EstimateFood Transfers/Debits InFood Transfers/Credits OutUnrecorded SalesMarketing Transfers/Credits OutCompsDry Storage$0$0$0Beginning Inv.$00$0Produce Cooler$0$0$0Transfers In$00$0Meat Cooler$0$0$0Transfers Out$00$0Freezer 1$0$0$0Marketing Credit$00$0Freezer 2$0$0$0Purchases0$0Line$0$0$0Ending Inv.$00$0Liqour$0$0$0Sales0$0Fish Cooler$0$0Food Cost0.00%0$0Dairy Cooler$0$00$0Beverage Cooler$0$00$0Key MakersPrep Area$0$0Avg. Inventory$00$0Inventory Used$0Chef's Office$0$0Inventory Turns0.01 Point COG =$0Total Food$0Mo. Inventory Change0%Mo. Purchases Change0%Mo. Sales Change0%Food Cost Points + -0.0%VariablesUnrecorded Sales$0Comps$0Total Transfers In$0Total Transfers/Credits Out$0Total Unrecorded Sales$0Total Marketing Credits$0Total Comps$0
Chefs Resources
MayInventoryBlue Mountain InnSunday, May 31, 2009Chefs ResourcesInventory and Food CostMonthly Variances, Credits, Debits, Comps, etc.StoreroomsStoreroom VariancesComparison to Last MonthFinancial VariancesFood Cost EstimateFood Transfers/Debits InFood Transfers/Credits OutUnrecorded SalesMarketing Transfers/Credits OutCompsDry Storage$0$0$0Beginning Inv.$00$0Produce Cooler$0$0$0Transfers In$00$0Meat Cooler$0$0$0Transfers Out$00$0Freezer 1$0$0$0Marketing Credit$00$0Freezer 2$0$0$0Purchases0$0Line$0$0$0Ending Inv.$00$0Liqour$0$0$0Sales0$0Fish Cooler$0$0Food Cost0.00%0$0Dairy Cooler$0$00$0Beverage Cooler$0$00$0Key MakersPrep Area$0$0Avg. Inventory$00$0Inventory Used$0Chef's Office$0$0Inventory Turns0.01 Point COG =$0Total Food$0Mo. Inventory Change0%Mo. Purchases Change0%Mo. Sales Change0Food Cost Points + -0.0%VariablesUnrecorded Sales$0Comps$0Total Transfers In$0Total Transfers/Credits Out$0Total Unrecorded Sales$0Total Marketing Credits$0Total Comps$0
Chefs Resources
JuneInventoryBlue Mountain InnTuesday, June 30, 2009Chefs ResourcesInventory and Food CostMonthly Variances, Credits, Debits, Comps, etc.StoreroomsStoreroom VariancesComparison to Last MonthFinancial VariancesFood Cost EstimateFood Transfers/Debits InFood Transfers/Credits OutUnrecorded SalesMarketing Transfers/Credits OutCompsDry Storage$0$0$0Beginning Inv.$00$0Produce Cooler$0$0$0Transfers In$00$0Meat Cooler$0$0$0Transfers Out$00$0Freezer 1$0$0$0Marketing Credit$00$0Freezer 2$0$0$0Purchases0$0Line$0$0$0Ending Inv.$00$0Liqour$0$0$0Sales0$0Fish Cooler$0$0Food Cost0.00%0$0Dairy Cooler$0$00$0Beverage Cooler$0$00$0Key MakersPrep Area$0$0Avg. Inventory$00$0Inventory Used$0Chef's Office$0$0Inventory Turns0.01 Point COG =$0Total Food$0Mo. Inventory Change0%Mo. Purchases Change0%Mo. Sales Change0Food Cost Points + -0.0%VariablesUnrecorded Sales$0Comps$0Total Transfers In$0Total Transfers/Credits Out$0Total Unrecorded Sales$0Total Marketing Credits$0Total Comps$0
Chefs Resources
JulyInventoryBlue Mountain InnFriday, July 31, 2009Chefs ResourcesInventory and Food CostMonthly Variances, Credits, Debits, Comps, etc.StoreroomsStoreroom VariancesComparison to Last MonthFinancial VariancesFood Cost EstimateFood Transfers/Debits InFood Transfers/Credits OutUnrecorded SalesMarketing Transfers/Credits OutCompsDry Storage$0$0$0Beginning Inv.$00$0Produce Cooler$0$0$0Transfers In$00$0Meat Cooler$0$0$0Transfers Out$00$0Freezer 1$0$0$0Marketing Credit$00$0Freezer 2$0$0$0Purchases0$0Line$0$0$0Ending Inv.$00$0Liqour$0$0$0Sales0$0Fish Cooler$0$0Food Cost0.00%0$0Dairy Cooler$0$00$0Beverage Cooler$0$00$0Key MakersPrep Area$0$0Avg. Inventory$00$0Inventory Used$0Chef's Office$0$0Inventory Turns0.01 Point COG =$0Total Food$0Mo. Inventory Change0%Mo. Purchases Change0%Mo. Sales Change0Food Cost Points + -0.0%VariablesUnrecorded Sales$0Comps$0Total Transfers In$0Total Transfers/Credits Out$0Total Unrecorded Sales$0Total Marketing Credits$0Total Comps$0
Chefs Resources
AugInventoryBlue Mountain InnMonday, August 31, 2009Chefs ResourcesInventory and Food CostMonthly Variances, Credits, Debits, Comps, etc.StoreroomsStoreroom VariancesComparison to Last MonthFinancial VariancesFood Cost EstimateFood Transfers/Debits InFood Transfers/Credits OutUnrecorded SalesMarketing Transfers/Credits OutCompsDry Storage$0$0$0Beginning Inv.$00$0Produce Cooler$0$0$0Transfers In$00$0Meat Cooler$0$0$0Transfers Out$00$0Freezer 1$0$0$0Marketing Credit$00$0Freezer 2$0$0$0Purchases0$0Line$0$0$0Ending Inv.$00$0Liqour$0$0$0Sales0$0Fish Cooler$0$0Food Cost0.00%0$0Dairy Cooler$0$00$0Beverage Cooler$0$00$0Key MakersPrep Area$0$0Avg. Inventory$00$0Inventory Used$0Chef's Office$0$0Inventory Turns0.01 Point COG =$0Total Food$0Mo. Inventory Change0%Mo. Purchases Change0%Mo. Sales Change0Food Cost Points + -0.0%VariablesUnrecorded Sales$0Comps$0Total Transfers In$0Total Transfers/Credits Out$0Total Unrecorded Sales$0Total Marketing Credits$0Total Comps$0Chefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.com
Chefs Resources
SeptInventoryBlue Mountain InnWednesday, September 30, 2009Chefs ResourcesInventory and Food CostMonthly Variances, Credits, Debits, Comps, etc.StoreroomsStoreroom VariancesComparison to Last MonthFinancial VariancesFood Cost EstimateFood Transfers/Debits InFood Transfers/Credits OutUnrecorded SalesMarketing Transfers/Credits OutCompsDry Storage$0$0$0Beginning Inv.$00$0Produce Cooler$0$0$0Transfers In$00$0Meat Cooler$0$0$0Transfers Out$00$0Freezer 1$0$0$0Marketing Credit$00$0Freezer 2$0$0$0Purchases0$0Line$0$0$0Ending Inv.$00$0Liqour$0$0$0Sales0$0Fish Cooler$0$0Food Cost0.00%0$0Dairy Cooler$0$00$0Beverage Cooler$0$00$0Key MakersPrep Area$0$0Avg. Inventory$00$0Inventory Used$0Chef's Office$0$0Inventory Turns0.01 Point COG =$0Total Food$0Mo. Inventory Change0%Mo. Purchases Change0%Mo. Sales Change0Food Cost Points + -0.0%VariablesUnrecorded Sales$0Comps$0Total Transfers In$0Total Transfers/Credits Out$0Total Unrecorded Sales$0Total Marketing Credits$0Total Comps$0Chefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.com
Chefs Resources
OctInventoryBlue Mountain InnSaturday, October 31, 2009Chefs ResourcesInventory and Food CostMonthly Variances, Credits, Debits, Comps, etc.StoreroomsStoreroom VariancesComparison to Last MonthFinancial VariancesFood Cost EstimateFood Transfers/Debits InFood Transfers/Credits OutUnrecorded SalesMarketing Transfers/Credits OutCompsDry Storage$0$0$0Beginning Inv.$00$0Produce Cooler$0$0$0Transfers In$00$0Meat Cooler$0$0$0Transfers Out$00$0Freezer 1$0$0$0Marketing Credit$00$0Freezer 2$0$0$0Purchases0$0Line$0$0$0Ending Inv.$00$0Liqour$0$0$0Sales0$0Fish Cooler$0$0Food Cost0.00%0$0Dairy Cooler$0$00$0Beverage Cooler$0$00$0Key MakersPrep Area$0$0Avg. Inventory$00$0Inventory Used$0Chef's Office$0$0Inventory Turns0.01 Point COG =$0Total Food$0Mo. Inventory Change0%Mo. Purchases Change0%Mo. Sales Change0Food Cost Points + -0.0%VariablesUnrecorded Sales$0Comps$0Total Transfers In$0Total Transfers/Credits Out$0Total Unrecorded Sales$0Total Marketing Credits$0Total Comps$0Chefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.com
Chefs Resources
NovInventoryBlue Mountain InnMonday, November 30, 2009Chefs ResourcesInventory and Food CostMonthly Variances, Credits, Debits, Comps, etc.StoreroomsStoreroom VariancesComparison to Last MonthFinancial VariancesFood Cost EstimateFood Transfers/Debits InFood Transfers/Credits OutUnrecorded SalesMarketing Transfers/Credits OutCompsDry Storage$0$0$0Beginning Inv.$00$0Produce Cooler$0$0$0Transfers In$00$0Meat Cooler$0$0$0Transfers Out$00$0Freezer 1$0$0$0Marketing Credit$00$0Freezer 2$0$0$0Purchases0$0Line$0$0$0Ending Inv.$00$0Liqour$0$0$0Sales0$0Fish Cooler$0$0Food Cost0.00%0$0Dairy Cooler$0$00$0Beverage Cooler$0$00$0Key MakersPrep Area$0$0Avg. Inventory$00$0Inventory Used$0Chef's Office$0$0Inventory Turns0.01 Point COG =$0Total Food$0Mo. Inventory Change0%Mo. Purchases Change0%Mo. Sales Change0Food Cost Points + -0.0%VariablesUnrecorded Sales$0Comps$0Total Transfers In$0Total Transfers/Credits Out$0Total Unrecorded Sales$0Total Marketing Credits$0Total Comps$0Chefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.com
Chefs Resources
DecInventoryBlue Mountain InnThursday, December 31, 2009Chefs ResourcesInventory and Food CostMonthly Variances, Credits, Debits, Comps, etc.StoreroomsStoreroom VariancesComparison to Last MonthFinancial VariancesFood Cost EstimateFood Transfers/Debits InFood Transfers/Credits OutUnrecorded SalesMarketing Transfers/Credits OutCompsDry Storage$0$0$0Beginning Inv.$00$0Produce Cooler$0$0$0Transfers In$00$0Meat Cooler$0$0$0Transfers Out$00$0Freezer 1$0$0$0Marketing Credit$00$0Freezer 2$0$0$0Purchases0$0Line$0$0$0Ending Inv.$00$0Liqour$0$0$0Sales0$0Fish Cooler$0$0Food Cost0.00%0$0Dairy Cooler$0$00$0Beverage Cooler$0$00$0Key MakersPrep Area$0$0Avg. Inventory$00$0Inventory Used$0Chef's Office$0$0Inventory Turns0.01 Point COG =$0Total Food$0Mo. Inventory Change0%Mo. Purchases Change0%Mo. Sales Change0Food Cost Points + -0.0%VariablesUnrecorded Sales$0Comps$0Total Transfers In$0Total Transfers/Credits Out$0Total Unrecorded Sales$0Total Marketing Credits$0Total Comps$0Chefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.comChefs-Resources.com
Chefs Resources
NotesInventoryBlue Mountain InnSaturday, February 28, 2009Inventory and Food CostMonthly Variances, Credits, Debits, Comps, etc.StoreroomsStoreroom VariancesComparison to Last MonthFinancial VariancesFood Cost EstimateHighlights of the Food Cost FileFood Transfers/Debits InFood Transfers/Credits OutUnrecorded SalesMarketing Transfers/Credits OutCompsDry Storage$2,563$112$9,395Beginning Inv.$9,3951) Storerooms: there is room for up to 23 storerooms.TT Bakery Transfers In$452TT Bakery Transfers Out$56TT Poker Room Sales Missed$348Taste of Seattle$1,127VIP table$3252) All the calculations are pre-formatted and done for you. Simply enter your values into the blue areas. Everything else calculates automatically.TT Banquets Transfers In$256TT Banquets Transfers Out$125Produce Cooler$1,854$154$684Transfers In$1,109TT Cafe Transfers In$23TT Cafe Transfers Out$473) Compares this month to last month. The left column indicates changes per storeroom with decreases in inventory showing in red.TT Pierside Transfers In$74TT Pierside Transfers Out$354An example of Unrecorded Sales could occur if you have a restaurant in a hotel serving Room Service. If those Room Service sales show up on the Room Service budget line and not in your restaurant sales then you need reimbursement somehow for the food cost of those sales. This is where you can track this value and either get reimbursement or show how it affects your food cost.Meat & Fish Cooler$2,984$726$288Transfers Out$663TT Fine Dining Transfers In$51TT Fine Dining Transfers Out$74TT EDR Transfers In$0TT EDR Transfers Out$7Freezer$1,877$309$1,127Marketing Credit$1,1274) Indicates changes in Beginning Inv, Transfers, Purchases, Sales, etc with decreases showing in red.TT Liquor Transfers In$253TT Liquor Transfers Out$0Prep Area$621$200-$1,881Purchases$44,8915) Key Markers:Average Inventory is (Beginning + Ending) / 2Line$543-$332$1,126Ending Inv.$10,521Inventory Used is Beginning + Trans In - Trans Out - Marketing + Purchases - Ending Inv.Inventory Turns is Inventory Used / Avg Inventory.Liquor$79-$43-$5,793Sales$127,8621 Point COG is how many $ = 1 point in Food Cost.Mo. Inventory Change is the % inventory has changed since last month.$0Food Cost33.70%Mo. Purchases Change is the % purchases has changed since last month.Mo. Sales Change is the % sales has changed since last month.$0Mo. Food Cost Change is the number of points your food cost has changed since last month.$06) Track the entire year in one file.Key Makers7) Separate area on each month to track Transfers In, Transfers Out, Marketing Credits, Unrecorded Sales and Comps. Easy to add many more lines if needed.$0Avg. Inventory$9,958Inventory Used$43,084$0Inventory Turns4.31 Point COG =$1,279Total Food$10,521Mo. Inventory Change12%Mo. Purchases Change-4%Mo. Sales Change-4%Food Cost Points + -5.7%VariablesUnrecorded Sales$348Comps$325Highlights of the Food Cost File1) Storerooms: there is room for up to 23 storerooms.2) All the calculations are pre-formatted and done for you. Simply enter your values into the blue areas. Everything else calculates automatically.Total Transfers In$1,109Total Transfers/Credits Out$663Total Unrecorded Sales$348Total Marketing Credits$1,127Total Comps$3253) Compares this month to last month. The left column indicates changes per storeroom with decreases in inventory showing in red.4) Compares changes in Beginning Inv, Transfers, Purchases, Sales, etc with decreases showing in red.5) Key Markers:Average Inventory is (Beginning + Ending) / 2Inventory Used is Beginning + Trans In - Trans Out - Marketing + Purchases - Ending Inv.Inventory Turns is Inventory Used / Avg Inventory.1 Point COG is how many $ = 1 point in Food Cost.Mo. Inventory Change is the % inventory has changed since last month.Mo. Purchases Change is the % purchases has changed since last month.Mo. Sales Change is the % sales has changed since last month.Food Cost Points + - is the number of points your food cost has changed since last month.6) Track the entire year in one file.7) Separate area on each month to track Transfers In, Transfers Out, Marketing Credits, Unrecorded Sales and Comps. Easy to add many more lines if needed.Notes for the first month you startIf you cannot see the tabs 'Jan', 'Feb', 'Mar', etc at the bottom of this page then click on 'Tools', select 'Options', choose the 'View' tab, select 'Sheet Tabs', click 'OK'.No matter which month you start using this tool, go to the Jan tab first to populate your Storeroom names and Beginning Inventory. (see below)Go the Jan tab and enter your Storage Areas in the same places as currently listed in Jan tab. In you have more areas and cannot leave a space between each one that will work.The Food Cost File workbook will populate all the other months automatically because they all copy the Storeroom names you enter into the Jan tab.Next, still on the Jan tab, go to the Beginning Inv area and in the blue box enter what your beginning inventory was (your Beginning Inventory for this month is your Ending Inventory for last month).Click on Beginning Inventory to go thereBeginning InventoryExplanation: The Beginning Inventory cell is protected on every page except for the Jan page. The formula for each month copies the last month ending inventory for your beginning inventory, but if there is no number in last month then it copies Jan.Now, go to the month you will start using the tool and enter your info.The "Comparison to Last Month" feature and some of the "Key Markers" will not work the first month because there is no previous month to compare to.To add more rows (lines) to the Transfers In or Out areas, to Marketing Credits, to Unrecorded Sales, or to Comps do the following:Click once on cell O41, which is the very bottom blue cell in the Food Transfers In column. Now, go to the tool bar, click on "Insert", select "Rows", repeat until all the rows you want are entered.If you want to insert a lot of rows, find someone familiar with Excel because there is an easy way to insert a lot of rows but it is difficult to explain.Protection: all sheets come protected so you cannot accidently erase the installed formulas.To Unprotect: there is no password so to unprotect any sheet simply click on "Tools", then on "Protection", then click "Unprotect" and you have full access.Once you Unprotect a sheet it will remain unprotected until you choose to protect it again.See Jan tab for some tips on the Food Transfers/Debits In section.You may copy, modify and use this file for your foodservice operation to track food cost. But you may not resell this file.Chefs-Resources.comis the only authorized retailer of this file.Help is available for use of this file via email at [email protected] . For help, attach your file and include a detailed description of the help you desire.Terms and Conditions:This worksheet and its formulas have been tested and to the best of my knowledge work in the manner indicated.By using this worksheet you agree not to hold http://chefs-resources.editme.com, http://www.chefs-resources.com, nor its owner at fault for any errors, whether past, present, or future, which may be present or become present.
Beginning InventoryChefs-Resources.com
