This article will explain each heading in the operational stock report and how to investigate if figures look incorrect.
Product name, Supplier and Category:
These columns are fairly self explanatory and indicate the product which supplier it is linked to and the inventory category it belongs to. This column can be expanded / collapsed to see as many or as few products as necessary.
This column shows you the amount of a product / category that was counted at the beginning of the chosen period - this figure is pulled from the stock take you entered when closing the previous stock period therefore to investigate go to either Area Stock Takes or Consolidated Stock Takes and check the applicable count.
This column shows you the amount of stock delivered in your selected period / date range. To investigate this figure go to >Ordering > Deliveries > Completed and select the applicable date range.
This column shows you how much of a product has been either transferred to or from your revenue outlet. Negative figures indicate stock transferred out to another outlet. Positive figures indicate stock received from another outlet.
To investigate this go to >Inventory > Transfers > Completed:
This column shows how much stock has been used during your selected period / date range. Usage comes from your sales linked with the menu items you have set up. Therefore if there is any discrepancy with your usage report it most likely results from one of two problems:
1) Incorrect sales
You can investigate whether your sales are polling correctly by going to >Sales > Revenue > Sales records. Check that sales figures are matching up with the report from you EPOS provider and by drilling into individual sales reports you can check line by line that sales data is correct.
2) Incorrect menu items
When a sale is polled to Kitchen Cut the EPOS code is matched to a menu item which tells the system how much of each product to deplete per sale. If you have usage reports that are far too great or far too small then it may be that a product is linked to a menu item in the wrong amount.
To investigate this go to > Ordering > Products > Search for the applicable product.
Tick the box to the left hand side of the product and then click the Knife and Fork icon next to the search button:
This will bring up a list of recipes / menu items that this product is in and you can check each of these to ensure the amount of the product in each is correct.
This column shows the amount of stock wasted during your selected period / date range.
This can be investigated by going to >Inventory > Wastage > Wastage records.
This column is the amount of a product / category that Kitchen Cut based on information inputted to it believes you should be holding. It is calculated as the sum of the following:
Period Open + Deliveries +/- Transfers - Usage - Waste = Theoretical Close
This is the actual amount of stock physically counted at the end of your chosen period. You can investigate this by going to >Inventory > Stocks and then finding the relevant Area Stock Take or Consolidated Stock Take.
Actual v Theoretical
This column shows you the variance between the Theoretical close column (what the system believes you should have) and your Actual Close Column (what you actually have).
This column is important as it will indicate where stock is missing that should be accounted for etc. Where all processes are being carried out on the system 100% effectively there should be no variance here. Common reasons for finding variance in this column would be :
- staff forgetting to check in deliveries
- staff forgetting to waste food in the system
- staff members not putting items through the till
- sales / usage issues (see usage above).
Period to Period Variances
This column shows you the variance between the amount of a product / category you held at the beginning of the period in comparison with at the end. This will allow you to identify stock that may be building up / decreasing etc so orders can be adjusted accordingly.