Your point of sale

• The other half

  Cost is half the number. Sales, the rest.

  A recipe cost tells you little until you know what the dish sold for and how often. Your point of sale brings both, so GP and food cost are worked from what happened at the till.

• Seeding a menu

  Ninety days of sales, turned into a menu.

  Start a menu from 90 days of POS sales and the items you really sell are already on it. You cost them, see which have no recipe and decide what stays.

• Off the shelf

  What went out the pass comes off stock.

  What sold is drawn off stock, so the next count is checked against what service used. The same sales sort every dish into Star, Plowhorse, Puzzle or Dog.

1. 01

   Bring in sales

   Your point of sale tells OPPI what sold and for how much.

2. 02

   Meet the cost

   Each dish's cost meets its price and its sales, and out come GP and food cost.

3. 03

   Draw it off stock

   What sold is drawn off stock, ready for the next count.

• The passGP managementWhat every plate makes you.
• The menu by the passMenu managementPlan it. Change it. Know what it makes.
• Dry store and coolroomInventory, with OPPI's spatial memoryEvery item has an address.

Questions.

How is food cost worked out?

Purchases against sales. Purchases come from your confirmed invoices, sales from your point of sale.

Can I build a menu from what I already sell?

Yes. Start a menu from 90 days of POS sales, and the items you sell are on it, ready to cost and check.

How are Stars and Dogs worked out?

From what each dish makes and how often it sells. The margin comes from the costed recipe, the sales from your point of sale. It is arithmetic, not a model's opinion.