Hospitality & Restaurant · Finance & Accounting
Inventory valuation reports
A report that lists the food, beverage, and supply stock a restaurant holds at period end and what it is worth in dollars.
What it usually contains
- Counted quantities by item and storage location
- Unit costs and extended dollar value per item
- Subtotals by category such as food, liquor, beer, wine, and paper goods
- Comparison of opening stock, purchases, and closing stock
- Notes on waste, spoilage, transfers, and count variances
What the assistant uses it for
Use it to answer how much inventory is on hand and what it cost, how that feeds cost of goods sold and food or beverage cost percentage for the period, and where counts differ from expected usage.
How it is versioned
A document of this type has exactly one current version at a time. Upload a revision and it becomes the version that counts — the one before it is kept and dated, but is no longer what your assistant answers from. Nothing is ever deleted, so you can always show what this document said on a given date.
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