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What is the usage report?

The Usage Report combines your inventory and purchase data and allows you to view a per-item breakdown of your Cost of Goods Sold. Note: To use the Usage Report, you must have two inventories, each closed on different dates, to be able to compare them. Only closed inventories show up on the Usage Report. If an inventory is in saved status, its data will not be included. To view the Usage Report:

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Go to Performance > Usage Report

What are the % figures that you see on top of the Usage Report? The top of the screen displays the Cost % by Category Type during the time period being reviewed. The number of boxes that appear will vary based on how many Category Types are used in the Restaurant Unit. Category Type Cost % = Used Value / Category Type Sales More simply, it is the Food cost / Food sales, Liquor Cost / Liquor sales, etc. As seen in the image below, the Category Type Cost % Liquor is 17%. However, you’ll note that the category Liquor is 13.9%. With reference to the same example (seen in the image above): So why don’t the Category Liquor and Category Type Cost % Liquor line up? Answer- It is because the category type liquor includes category liquor and bar consumables as you can see in the image below. Therefore, Category Type Liquor = Bar consumables (3.1%) + the liquor (13.9%) = 17.0%

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Date Selector

The report is viewed within a date range between selected inventory periods.

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Show filter

This filter allows you to see only usage for items on the inventories selected or all products “used” in the date range.

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The usage report explained

Cost of Goods Sold = Starting Inventory + Purchases - Ending Inventory In the Usage Report, you see what is exported from your inventory summary.

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How are inventory values calculated?

Let us look at the highlighted item in the following image: The product is Blue Moon Belgian White 12oz Btl Price x Count = Value For example: Starting Inventory Price x Starting Inventory Count = Starting Inventory Value

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Where can you see recipe products?

Anything that was created as a recipe and counted on inventory will appear on the Usage Report as individual ingredient products. You can count the recipe as one complete product, but then you will only see the individual ingredients displayed proportionally on the reports.

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COGS calculations

  • Used Units = Starting Inventory Count + Purchased Units - Ending Inventory Count
  • Used Value = Starting Inventory Value + Purchased Value - Ending Inventory Value
  • Cost % = Used Value / Category Type Sales
  • Food Cost % = Purchased Value / Category Type Total
The starting inventory count and starting inventory value should exactly match what is on your inventory summary.