Bookkeeping Pro · …
Cost of goods and margin control for hospitality
How much should you have bought for what you sold, and how much did you really buy? The difference is your waste, shown in colour each month.
The problem: waste stays invisible
Spoilage, over-pouring, breakage or theft cost money, but without comparing sales and purchases you can't see it.
How it works
- 1
Theoretical cost
From till sales and cost prices per product the system calculates what purchasing should have been.
- 2
Actual purchases
Your booked purchase invoices give the real purchasing of the same period.
- 3
Colour code
Waste up to 5% is green, 5 to 15% orange and above that red.
- 4
Missing price alerts
Products without a cost price are flagged so the calculation is correct.
What you gain
- Monthly cost of goods without spreadsheets
- Waste visible immediately
- Gross margin excl. VAT per period
- Separate view of food and drinks
Real-world example
In September theoretical cost was € 8,400 and actual purchases € 9,300: 10.7% waste, orange. It turned out the tap was set wrong.
Frequently asked questions
What is a good cost of goods percentage?
For drinks often around 20 to 25% and for the kitchen around 28 to 32%, depending on your concept.
What if cost prices are missing?
You get an alert listing products without a cost price.
More Bookkeeping Pro features
Ready to run your own administration?
Bookkeeping Pro is an add-on to your SmartPOSapp till. ….
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