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How should I inventory prepped items.

post #1 of 3
Thread Starter 
I am currently in the process of re-designing the cost control system at the restaurant I work at. It is a small place, sixty seats dining in, however we sell a ton of food through take-out. The kitchen maintains a large menu, and everything is made from scratch. So far I have gone through the recipe book, and created a standard recipe template in a spread sheet, also created spreadsheets for all of our vendors and their respected items. At this stage I am building another spreadsheet for inventory. When taking inventory, how do I handle prepared items? Like sauces, or macaroni salad.
post #2 of 3

As long as you have all the recipes costed out, I would inventory prepared foods by whatever percentage of batch cost each prepared food represents. Lets say your potato salad recipe yields 4 gallons and cost you x amount. You have 2 gallon on hand, inventory at 50% of x.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 3
Thread Starter 
Thank you for the reply that does help, I was looking at it wrong. I thought that I had to figure by the amount taken out of storage. For example Mac salad takes a case of elbows from dry storage, however that case is still in inventory only it is in the Mac salad.

Although I am a great cook, much of the office side of this business I am learning as I go on my own.
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