Look, everything you buy is sold by weight--veg, flour, sugar, meat, etc. You pay X$ for X lbs of product. Some stuff you have a waste loss, carrots have a bout a 10% loss, this has to be fctored into the cost of carrots
Me, I'm a Canuck and lived in Europe, so I use the metric system with weights, soooooo much easier. How much does a sack of flour cost?How much does it weigh? Now it's easy to figure out the cost/lb Then find out what it costs for 1 oz or 1/4 oz of flour.
Meat is your most expensive item. If your cooks don't know how much meat to cook off for one portion, then you should take your "Chef" out back and shove a wok up his butt--after your fire his butt.
Say for example you have a Chicken stirfry. One portion is 3 oz meat. Most places cut up the meat and portion it off in baggies or cling film pouches before the shift starts--one pouch = 1 order. Easy to keep track of what you have. But if you're just scooping up cut up chicken and throwing it in a wok per order, you're royally screwed.
Inventory is only good if you know what you're paying for the goods and if you know how much ingredients you're selling per order.
You have to work on indiviual recipies FIRST. From this you can calculate how much met, veg, etc to cook per order.
Also, for deep fried items-
-How much do you pay for fryer oil?
-How much does the fryer use?
-How many days does it last?
-How many times do you dunk a basket down for the life of the oil?
Answer these questions and it will give you the cost to add onto any deepfried item