Q: What client type is this cost method best suited for?
A: The FIFO method is best suited for F&B and Concessions clients. It is ideal for operations where tracking the specific cost of each unit sold is critical, such as in food preparation environments where ingredients are consumed in the order they are received.
Q: How is the calculated cost determined for this method?
A: FIFO walks back through the receipt history of an item, matching sales and deductions to the oldest available quantities first. The cost of an item sold is calculated based on the order in which inventory was received:
Each sale deducts from the oldest received cost first.
When on-hand of an inventory item reaches zero, the system resets the calculated cost.
Q: What are the strengths of this method?
A: Key strengths of the FIFO method include:
Q: What are things to keep in mind if selecting this method?
Related Article:
Feature Overview: Calculated Cost