⚠️ 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.
YYour team uses Nory every day for ordering, stock takes, and logging waste. Nory takes this data and turns it into powerful insights into how each location is performing across inventory.
To see how each site is doing, select the Inventory page in the Insights section, then select the location you'd like to review.
Set Up
Time Periods
You can select the time period you'd like to review. Available time periods depend on your location's count schedule. For example:
If the location does a stock count every Monday, you can compare each period from Monday to Monday.
If the location does a stock count every Wednesday, you can compare each period from Wednesday to Wednesday.
Toggle
You can easily toggle between Gross Profit (GP) and Cost of Goods Sold (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 of the KPI chart, you'll see a clear picture of your sales. To help you interpret it, sales are split into two categories:
Assigned sales: 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 item.
Unassigned sales: Sales where no POS ID 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.
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 makes 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 Gross Profit: This is your profit margin on the Food and Beverage items you sold, once you account for the cost of the ingredients and items you purchased against the actual sales made on the items those ingredients went into.
Theoretical Gross Profit: This is the ideal-case figure for your Food and Beverage profit. For example, if you spend €100 on inventory and sell the dishes made from those ingredients for €400, your Target Gross Profit is 75%. This represents the ideal scenario, where all the food you purchase and prepare ends up on the customer's plate. In reality, things don't always go to plan: items can go off, be over-prepared, or go uncollected, resulting in waste.
The Gap
If you subtract your Actual Gross Profit from your Target Gross Profit, you get your Gap figures. This is broken down into:
Accounted waste: Waste that your staff records via the Nory app. Ideally, all waste is recorded this way.
Surplus: Unexplained excess products.
Unaccounted waste: Unexplained missing products, which occurs but isn't recorded. This number shouldn't be significant if 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 sign. For example:
In COGS view, a surplus appears as a negative value, because surplus stock reduces your costs.
In GP view, the same surplus appears as a positive value, because 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'll also see a further breakdown of waste across Food and Beverage, shown as a percentage of net sales.
Nory also lets you compare count periods (weeks) against other count periods, to help you identify waste on a weekly basis.
Nory also provides a full item-by-item breakdown of everything that was wasted, by quantity and price. This lets you drill down and identify 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.