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 tab on the Performance Management Page.
Select the location you review the insights for.
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.
Top Level Insights
You will first see a Food and Beverage split of your sales. This is your total sales divided as a percentage of all Food sales and all Beverage sales (as you might guess!).
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.
You will then see your Target Gross Profit figure. This is the ideal scenario of your Food and Beverage profift. 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, waste.
If we take our ideal case scenario (Target Gross Profit) and subtract what actually happened (Actual Gross Profit), we get our waste figures. Waste is broken down into Accounted and Unaccounted waste. Accounted waste is the waste that your staff records via the Nory app. Ideally all waste is recorded in this way. Unaccounted waste is the difference between Target GP and Actual GP minus Accounted waste. This is the waste that occurs which is not recorded. This number should not be significant if the staff are recording waste correctly.
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.