Reporting Explained: Food Cost by COGS Department/Category
Business Need: This report is helpful for F&B customers using COGS for tracking inventory. It allows clients to see their cost of goods sold percentage to better manage purchasing habits. For more information on setting up COGS please see How to create and set COGS accounts
How it works: Food Cost by COGS Department/ Category reporting allows you to see the cost percentage for all COGS departments between a selected period. This information is based on starting inventory (physical inventory), inventory movement (purchasing), ending inventory (physical inventory) and net sales (point of sale).
Generating the Report: To generate this report you will need to have performed two physical inventories. For the most accurate reporting, we suggest doing weekly inventories, however bi-weekly and monthly inventories will also provide relevant and useful information.
Go to the Reports section in Yellow Dog
- Select Standard Reports
- Open the folder titled F&B
- Open the folder titled Cost Reporting
- Select “Food cost by COGS Category” or Food Cost by COGS Department”
- Select “Starting Inventory” - This will be the start of your date range.
- Select “Ending Inventory”- This will be the end of your date range.
- Select which COGS department or category you would like to run the report for.
- Generate Report.
Reading the Report
1-3. Shows the filters used to produce the reports data, the example report is showing us activity for all COGS departments from 10/31/2018 thru 11/3/2018.
4. Change columns, sorting and grouping: This allows us to manipulate the view of the data within the report. Other columns available in this report:
a.Store Code: Number assigned to the store the report is being generated for.
b.Store Name: Name of store the report is being generated for.
c.Revenue Center: Point of sale from where the net sales are collected.
d.Department: COGS account
e.Category: Sub COGS account *note* category may not apply to your database
5. Starting Cost: Purchase Cost of starting inventory on hand
6. Purchasing Adjustments Cost:Purchasing Adjustments Quantity x Calculated Cost as of transaction date (NOT Vendor Price)
7. Ending Cost: Purchase Cost of Ending inventory on hand
8. Actual Usage Cost: Starting Cost + Purchasing Adjustments Cost - Actual Ending Cost
9. Net Sales: Total sales pulled from point of sale; point of sale items must be mapped properly to the correct COGS accounts for this to report accurately. For more information on POS item mapping please refer to What is POS Item Mapping?
10. Actual Cost Percentage: This is the cost percentage for your cost of goods sold,(Actual Usage divided by Net Sales).
11. Total of each column
12. This row allows you to save, export, print and close the current report.
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