I am wondering what the best way is to track the cost of "family meal", research and development, food and beverage used for training, in-house marketing (unrecorded comps) etc... products that get used for consumption (not waste) but are not sold as revenue.
I think I want to create a form that hangs in the kitchen that makes it as easy on the staff as possible to record it. But I'm not what the best way to construct it is to make it user-friendly and efficient.
Does anyone have a good system in place for this? Really trying to reign in my costs...