⚠️ Note This information applies to most customers. However, some customers may still see the previous version of the dashboard. If this is the case for you and you’d like to learn more, please reach out to your Customer Success Manager.
Your team are working away, using Nory to each day for all things, ordering, stock takes and logging waste. Nory takes this data and offers you powerful insights into how each location is performing across inventory.
To see how each site is doing, select the Inventory Page on the Insights section.
Select the location you review the insights for.
Set up
Time Periods
You are able to select the time period you would like to review. Time periods are dependent on your location Count schedule. If the location does a stock count every Monday, you will be able to compare each period from Monday to Monday. If the location does a stock count every Wednesday, you will be able to compare each period from Wednesday to Wednesday etc.
Toggle
You can easily toggle between Gross Profit (GP) and Costs (COGS), so the view matches your needs and use case. Typically, General Managers find COGS most useful, while Finance and Operations teams often prefer to work with Gross Profit.
Top Level Insights
Sales
To the left side of the KPI chart you get clear picture of your sales. To help you interpret it, sales are split into two categories:
Assigned Sales: These are sales where a recipe has been linked to a POS ID. Because Nory knows which recipe is attached, it can automatically deplete stock and attribute the sale to the correct menu items.
Unassigned Sales: These are sales where no POS IDD has been linked to a recipe. In this case, Nory can’t automatically deplete stock or allocate the sale to a specific recipe or menu item.
For your team, assigned sales ensure that stock tracking and reporting are accurate, while unassigned sales highlight gaps where recipes still need to be connected. Closing those gaps helps make your reporting more reliable and gives you greater confidence in your cost and margin insights.
👉 Tip for Hospitality Teams: Regularly review your unassigned sales and work with your team to assign them to recipes. This helps you stay on top of stock, reduce waste, and make smarter menu decisions.
Gross Profit
Actual: Next you will see your Actual Gross Profit. This is your profit margin on your Food and Beverage items sold when you consider the cost of the ingredients and items you purchased against the actual sales you made on the items those ingredients went into.
Theoretical: You will then see your Theoretical Gross Profit figure. This is the ideal scenario of your Food and Beverage profif. If you spend €100 on inventory and then sell the dishes those ingredients go into for €400, your Target Gross Profit will be 75%. This is an ideal case scenario. In the real world things sometimes go astray and items go off, are over prepared or not collected and waste occurs. Your target Gross Profit is the ideal scenario where all the food you purchase and prepare ends up where it should, on the customer’s plate!
That leaves us with the final set of figures, the gap to operational efficiecy.
The Gap
If we take our ideal case scenario (Target Gross Profit) and subtract what actually happened (Actual Gross Profit), we get our Gap figures.
This is broken down in:
Accounted Waste: Accounted waste is the waste that your staff records via the Nory app. Ideally all waste is recorded in this way.
Surplus: Unexplained excess products.
Unaccounted waste: Unexplained missing products. This is the waste that occurs which is not recorded. This number should not be significant if the staff are recording waste correctly.
Understanding Surplus and Waste in GP vs. COGS
When you toggle between Gross Profit (GP) and Cost of Goods Sold (COGS) in your dashboard, you’ll notice that Waste and Surplus change their sign.
For example,
In COGS view, a surplus appears as a negative value. This is because surplus stock reduces your cost.
In GP view, the same surplus appears as a positive value, since it increases your profit.
The opposite is true for Waste.
The underlying numbers don’t change - only the perspective does.
COGS looks at costs: Less waste or a surplus lowers costs, so the value is shown as negative.
GP looks at profit: Less waste or a surplus improves profit, so the value is shown as positive.
Waste: A Deeper Dive
You will also see a further breakdown of waste across Food and Beverage and how it reports as a percentage of net sales.
Finally, Nory will also allow you compare to count periods (weeks) against other count periods to help identify waste on a weekly basis.
Nory also provides a full item by item breakdown of each item that was wasted by quantity and price. This allows you to drill down and uncover problem items.
Stock Reconciliation Report
At the very end of the dashboard, you’ll find the Stock Reconciliation Report. This report helps you dig deeper into the numbers behind your top-level metrics, making it easier to spot discrepancies and understand how your stock is moving.
⚠️ Please note: The Reconciliation Report reflects data from the time the stock was taken. The insights shown in the KPI cards above update more frequently to keep things current, so small differences can occur.