Costs demand analysis

Stage 2 · Analysis

The operator jobs behind Costs searches

Interpret observed language, identify required evidence, and preserve record authority before proposing Tools.

  1. 1

    Know evidenced theoretical direct food cost

    Roll Recipe quantities, yields, portions and effective Ingredient acquisition prices into a cost per Recipe, Dish or Drink.

    Theoretical direct food cost assumes the approved specification. It is not actual usage, an expense, COGS or accounting cost.

    Evidence: recipe cost report · cost per portion report

  2. 2

    Distinguish actual usage from ideal usage

    Compare beginning stock, receipts or purchases, ending stock and recorded Waste with Recipe-derived expected usage.

    FireUX cannot currently produce this report: it lacks the complete authoritative period inventory and acquisition-cost chain. The demand is recorded, not promised.

    Evidence: actual vs theoretical food cost · restaurant food cost variance

  3. 3

    Understand item contribution

    Subtract evidenced direct item cost from the captured selling price and relate it to bounded sold quantity.

    Contribution before excluded costs is not net profit. Labour, packaging, channel fees, overhead, VAT, Waste and other costs remain explicit exclusions unless produced.

    Evidence: restaurant contribution margin calculator · menu item cost and margin

  4. 4

    Trace every cost to its source

    Inspect which Recipe version, quantities, yields, units and effective prices produced a number and which inputs are missing.

    Supplier catalogue offers may support a labelled planning estimate but are not purchases, receipts, invoices, Inventory consumption or expenses.

    Evidence: ingredient cost report · restaurant ingredient price history

Record map

Evidence the capability owns, references, or derives

kitchen.costs.operational-evidence

Operational cost evidence

referencepartial

Owner: Recipes, Ingredients, Purchasing, Receiving and Sales

Costs reads owner-authoritative specifications, acquisition evidence and Sales; it stores no accounting substitute.

  • Recipe quantities and yields
  • effective Ingredient acquisition evidence
  • KitchenSale prices and quantities

kitchen.costs.calculation

Cost calculation

projectionrequested

Owner: Costs

A calculation is a traceable projection with coverage and exclusions, not a canonical expense, COGS or profit record.

  • measure definition
  • source identities and effective dates
  • coverage, unknowns and exclusions

Required record questions

What must Costs make knowable?

  • What exact cost measure is requested: theoretical item cost, actual period usage, variance, contribution or accounting cost?
  • Which Kitchen, currency, item, Recipe version and effective period define the calculation?
  • Which Ingredient quantities, units, conversions, yields and portion counts are authoritative?
  • Which purchase, receipt or approved acquisition-price evidence supports each Ingredient cost?
  • Is a Supplier offer being used only as a clearly labelled planning estimate?
  • Which KitchenSale price and quantity evidence supports contribution?
  • Which labour, packaging, channel fees, Waste, tax, overhead or other costs are excluded?
  • Do currencies, units and effective dates reconcile?
  • Which missing inputs prevent a complete calculation?
  • Can every output be traced to its source without manufacturing an expense or FinancialFact?
Analysis conclusion
Costs is an evidence-backed derived reporting capability, not accounting storage. The first safe scope is theoretical direct food cost and contribution with explicit coverage and exclusions; actual period food cost, variance, expenses and profit remain unavailable until their operational producers exist.
Review proposed Tools