Step 1 : Identify the Outliers
- By using your Variance Food Cost Summary report, identify the department/subdepartment with the largest variance % comparing Actual Food Cost to Ideal Food Cost. (If you do not have recipes to calculate Ideal then use the Actual Food Cost Summary)
- Double Click on the outlying subdepartment (this will take you to the Variance Food Cost Detail report)
- Identify the outlying inventory item with the largest variance %
Step 2: Verifying Counts are Accurate
- Reopen your countsheet and find the outlying inventory item
- Verify that the count is accurate and in the correct unit of measure (i.e You may have put the count in the “case” location when it should have been in “each)
- Make any changes that are necessary to the countsheet and click “save”
Step 3: Recount
- If you have follow the first 2 steps in troubleshooting your inventory and no changes to the countsheet were necessary then you should physically recount the outlying inventory items to ensure accuracy.
Other Reasons for Outliers:
- Count the week prior may be inaccurate
- If you are manually entering vendor invoices and forgot to enter an invoice
- Recipe or Inventory Item configuration is incorrect (contact your internal Food Cost Administrator)
If you have made it this far then please have your internal Food Cost Administrator put in a support ticket to support@qsronline.com.