Kitchen Order Guide Example
Kitchen Order Guide Example
At the bottom of this worksheet are 6 tabs, with a totals and example page.
1) List your items, then enter the information (cost, sales $, # sold) at the end of each
period (weekly, bi-weekly, monthly).
3) On the totals sheet, the information from the other sheets will autoatically come up and
show a total ideal CoGs. There is a section to enter actual cost for each catagory. This is
determined through proper inventory at the end of each period. A variance will
automatically be calculated based on the actual and ideal cost.
A Negative number in red means that your actual expenses were more than your ideal
expenses.
A positive number in black means that your actual expenses were less than you ideal. (This
isn't always a good thing, so still take note.)
A substantial variance in either direction, in any catagory, usually means there is a problem
with inventory or costs.
Sales Period:
Food Summary
Total Cost
$0.00
Food Summary
Total Sales CoGS%
$0.00 #DIV/0!
Sales Period:
Bottles /
Cost / Case Cost
Beer - Bottle Case
Servings /
Cost / Keg Cost
Beer - Draft Keg
Sales $ CoGS% Margin # Sold Total Cost Total Sales
Apx. Kegs
Sales $ CoGS% Margin # Sold Total Cost Total Sales Used
Beer by the Bottle Summary
Total Cost Total Sales CoGS% Avg. Cost Avg. Sales
$0.00 $0.00 #DIV/0! #DIV/0! #DIV/0!
Servings /
Cost / Bottle Cost
Wines - Glass Bottle
Servings /
Cost / Case Cost
Wines - Bottle Case
Sales $ CoGS% Margin # Sold Total Cost Total Sales
Liquor Summary
Total Cost
$0.00
Liquor Summary
Total Sales CoGS%
$0.00 #DIV/0!
Sales Period:
Merchandise Summa
Total Cost
$0.00
Merchandise Summary
Total Sales CoGS%
$0.00 #DIV/0!
Sales Period:
Total Ideal Cost Total Cost Total Sales Total CoGS Total Margin
Total CoGS $0.00 $0.00 #DIV/0! $0.00
Actual Cost Variance