Reporting Explained: Food Cost by COGS Department/Category
The report calculates food cost using the standard formula:
COGS = (Beginning Inventory + Purchases − Ending Inventory) ÷ Revenue
To generate the report:
Select a starting physical inventory and an ending physical inventory.
Ensure COGS accounts are assigned in POS Item Mapping so revenue can be tracked.
Generate the report
Go to Reports > Standard Reports.
Select F&B > Food Cost > COGS Reporting.
In the Date Range field, select the starting and ending physical inventories.
Optional filters:
COGS Accounts (all accounts are included by default)
Include or Exclude Inactive Items
Only Show Items That Appear on Both Physical Inventories
Only Show Items That Were Counted (excludes items with a count of 0)
Click Generate.
Column | Description |
COGS Department | The COGS Department assigned to the item. If the column displays Not Set, the item does not have a COGS department assigned. |
Starting Cost | The purchasing cost of inventory on hand at the starting physical inventory. |
Purchasing Adjustments Cost | Purchasing adjustment quantity multiplied by the calculated cost as of the transaction date. Note: This uses the calculated cost, not the default vendor price. |
Actual Usage Cost | Calculated as Starting Cost + Purchasing Adjustments Cost − Actual Ending Cost. |
Actual Cost Percent | Actual Usage Cost ÷ Net Sales. |
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