Reporting Explained: Food Cost by COGS Department/Category

Reporting Explained: Food Cost by COGS Department/Category

 
The Food Cost by COGS Department report shows food cost summarized by COGS department. Use this report to compare inventory costs with sales revenue and monitor food cost performance by department.

 
Reports > Standard Reports > F&B > Food Cost > COGS Reporting

 

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.

Info
Note: Yellow Dog also provides a COGS by Category report. This report offers a more granular view because totals are summarized by COGS category instead of COGS departments.

 

Generate the report

  1. Go to Reports > Standard Reports.

  2. Select F&B > Food Cost > COGS Reporting.

  3. In the Date Range field, select the starting and ending physical inventories.

  4. 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)

  5. 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.