Use Nory’s inventory insights to protect margin, reduce waste, and ensure your best-selling products are always available to drive top-line performance.
For an overview of your brand's inventory performance select inventory within the insights section.
Inventory insights by brand
For a full overview of your brand’s inventory performance, select Inventory within the Insights section.
Use the navigation bar at the top of the screen to choose the date range you’d like to analyse. In custom view, the date picker also shows:
When inventory counts took place
How many counts were completed on each date
This allows you to quickly assess how reliably each location is managing stock control.
Sales coverage and unassigned sales
Inventory insights reflect the sales for the selected period. In the top-left sales tile, you’ll see:
Assigned sales – sales linked to mapped recipes
Unassigned sales – sales linked to POS items not mapped to a recipe
Any unassigned sales appear in grey, highlighting revenue that is not currently contributing to accurate cost, margin, or waste tracking.
💡 Why this matters for revenue & margin:
Unassigned sales create blind spots in GP and COGS. Assigning every POS item ensures your fastest-selling products are fully tracked, costed, and optimised for profitability.
📖 Learn more about Connecting your sales data to Nory
Gross profit (GP) & cost of goods sold (COGS)
Nory defaults to a GP view, but you can toggle to COGS using the switch in the top-right corner.
You’ll see:
Actual vs Theoretical GP or COGS
The gap between them
A detailed breakdown of what’s driving that gap
This gives you direct visibility into how effectively sales are translating into real profit.
Theoretical vs actual GP explained
Theoretical GP
Theoretical GP represents what your profit should be in a perfect environment, with:
No waste
No portioning issues
No missing stock
It’s calculated by comparing:
Recipe cost in Nory
Against the average selling price in EPOS
Theoretical GP at brand level is averaged across locations.
💡 To keep theoretical GP accurate:
Recipes must be correctly set up
Locations must count on the same days
POS IDs must be correctly assigned
Actual GP
Actual GP reflects real-world trading, based on:
Opening and closing stock
Deliveries
Transfers
CPU deliveries
At least two full stock counts are required to generate this figure.
💡 To keep actual GP accurate:
Opening and closing stock quantities must be correct
Deliveries must be logged with correct prices and quantities
Transfers and CPU deliveries must be correctly recorded
The closer your actual GP is to your theoretical GP, the more of your top-line revenue you retain as profit.
Understanding the GP gap: surplus & waste
The gap between theoretical and actual GP shows how much potential profit is being lost (or gained). This gap is broken down into:
Surplus
An unexpected increase in inventory value, usually caused by:
Deliveries accepted but not logged
Inventory count errors
Under-portioning
Waste
The value of inventory recorded as:
Accounted waste (logged in Nory)
Unaccounted waste (missing without explanation)
This is commonly driven by:
Over-portioning
Poor stock handling
Missed waste logging
Count inaccuracies
Keeping surplus and waste to a minimum ensures the gap between theoretical and actual GP stays as small as possible, indicating tight inventory control and a healthy, well-run operation.
Deeper performance insights
To provide further insights on what is driving your GP performance and wastage, Nory provides a GP breakdown by category, and waste overview by location within the same page.
Inventory health
The Inventory Health report helps you quickly assess operational discipline across your brand. It shows:
Which locations are counting stock
Which are logging waste
Unassigned sales by location
Strong inventory health ensures you get the correct insights from Nory to enable:
High-demand items stay in stock
Best sellers continue driving revenue
Promotions run without stockouts
Cost control supports long-term scalability
Inventory insights by location
At the bottom of the page, you’ll find a location-level overview. Click into any location (or use the search bar) to see detailed performance.
Location-level inventory insights include:
The same GP and waste overview as brand level
Unaccounted waste breakdown by item
The latest stock count report
💡 Order by value to instantly identify your highest-cost items with missing stock or excessive waste - these are your biggest opportunities to recover lost profit and reinvest in revenue growth.
What This Means for Revenue & Profit Growth
With Nory Inventory Insights, you can:
Protect margin as sales scale
Ensure high-demand products never run out
Reduce waste and leakage
Improve pricing and portion control
Turn every extra pound of revenue into real profit
Accounted waste dashboard
The Accounted Waste Dashboard brings together multiple perspectives on waste management. It can be accessed via the insights section by clicking on waste:
KPI cards summarize your overall performance.
Reason-based charts explain why waste occurs.
Ingredient and category views reveal what’s being wasted.
Leaderboards show who’s recording it.
By analyzing these together, you can:
Identify high-value waste sources.
Detect operational patterns across teams or sites.
Implement targeted interventions that reduce costs and improve efficiency.
KPI Cards Overview
At the top of the dashboard, you’ll see three key performance indicators (KPIs):
1. Total Sales
This value represents the total amount of sales made during the selected date range.
It reflects all recorded sales transactions across all locations (unless a specific location filter is applied).
2. Total Accounted Waste
This figure shows the total value of recorded waste for the same date range.
Accounted waste includes any items or ingredients that have been marked as wasted through proper recording processes - such as damaged goods, expired stock, or prep waste.
3. % Accounted Waste vs. Sales
This percentage helps you understand the scale of your waste relative to sales.
It is calculated using the formula:
(Total Accounted Waste ÷ Total Sales) × 100
For example, if your total sales are £14,807.79 and your total accounted waste is £65.28, your waste-to-sales ratio is 0.44%.
This metric gives a quick, intuitive sense of efficiency - lower percentages indicate tighter stock management and reduced waste.
Date Selection and Reporting Logic
One of the most important details to understand is how the Accounted Waste dashboard handles dates.
The Accounted Waste dashboard always reflects the exact date range you select.
It is not linked to stock count dates.
This means that for the same date selection, your Accounted Waste and Inventory dashboards might display different values or reporting dates.
Why This Happens
The Inventory dashboard uses data from reconciliation reports generated after a stock take.
In contrast, the Accounted Waste dashboard pulls data directly from the waste entries recorded during the selected time period - not from stock take snapshots.
So, if you notice that the two dashboards don’t align perfectly, that’s expected. They serve different reporting purposes:
Inventory: based on post-stock-take reconciliation data.
Accounted Waste: based on live, date-specific waste entries.
♻️ Waste by Reason
The Waste by Reason section helps you understand why waste is occurring across your business. It provides both volume-based and value-based insights, allowing you to identify key areas where you can reduce losses.
1. Waste by Reason Trend
This chart displays how waste reasons change over time, helping you spot patterns in specific waste types - for example, recurring “End of day” disposals or “Broken” items.
Each colored line represents a different waste reason, and the horizontal axis shows the days within your selected date range.
In the example above, End of day waste (blue line) occurred mostly on Monday, while Broken waste (green line) was logged once at the start of the week.
If you see spikes on specific days, it could indicate process issues (e.g., over-prepping on certain days) or recurring operational challenges (e.g., equipment damage).
Below the graph, a summary table lists each reason along with the number of times it was logged, providing a quick numerical breakdown.
2. Waste by Reason Value
This chart shifts focus from frequency to financial impact.
It shows the total cost of waste associated with each reason within the selected date range.
The height of each bar represents the total £ value of waste for that reason.
In the example, “End of day” waste (£9.65) has a much higher financial impact than “Broken” waste (£0.62), even though both occurred during the same week.
The accompanying table ranks waste reasons by total amount, helping you prioritize where to take action first.
For instance, reducing “End of day” waste might yield higher savings than focusing on breakages.
How to Use This Data
Identify recurring waste reasons: Track trends over time to understand whether waste is seasonal, operational, or due to specific events.
Take targeted action: Use high-value waste categories to focus staff training or process reviews.
Combine with Accounted Waste KPIs: Relate waste reasons back to the overall % Accounted Waste vs. Sales to see which issues have the biggest business impact.
Filter by location or time period: Compare reasons across stores or weeks to spot outliers or consistent problem areas.
🧩 Waste by Ingredient Category
The Waste by Ingredient Category chart breaks down your total waste value by product category - such as Meat, Dairy, Ingredients, or Batch.
This view helps you understand which categories contribute most to waste, allowing you to pinpoint where to focus on improving efficiency or portion control.
How to Read It
The donut chart visually represents the proportion of waste per category.
The table below lists each Item Category, its percentage of total waste, and its waste value (£).
For example:
Meat represents 14.82% of total waste (£1.52).
Dairy represents 8.44% (£0.87).
Batch accounts for the largest waste share (£4.20), indicating that batch preparation or overproduction could be a key area to review.
Why It Matters
Understanding waste by category allows you to:
Identify which ingredient groups are driving costs.
Adjust procurement or preparation volumes accordingly.
Monitor progress over time as reduction strategies are implemented.
Waste by Ingredient Type
The Waste by Ingredient Type chart gives a higher-level breakdown, grouping waste into Food and Beverage types.
Food Waste (93.95%) – £9.65
Beverage Waste (6.05%) – £0.62
This provides a quick snapshot of which side of your operations (kitchen vs. bar) contributes most to waste value.
If Food consistently makes up a high proportion, it may signal opportunities to refine menu prep quantities, storage, or portioning. Conversely, high Beverage waste could highlight spillage, expired drinks, or mis-measured pours.
Waste Logs Leaderboard
The Waste Logs Leaderboard helps track who is recording waste, providing accountability and transparency in your team’s waste management process.
Each row displays:
The team member who logged waste.
The number of waste entries recorded.
The total logged waste value (£).
For example, in the sample data:
A former employee logged 14 waste entries, with a total recorded value of £10.28.
Why It’s Useful
This leaderboard is an operational insight tool — it encourages accurate waste tracking and highlights engagement levels among staff.
You can use it to:
Recognize diligent record-keeping.
Identify training needs if some staff members log waste inconsistently.
Maintain accountability across shifts or locations.
🍗 Waste by Item Breakdown
The Waste by Item Breakdown table provides a granular view of waste at the individual ingredient or product level.
It’s designed to help you pinpoint exactly which items are contributing most to waste - both in quantity and in value.
How to Use This View
Spot high-cost waste items: Sort by Value or % of Sales to identify which ingredients have the biggest financial impact.
Understand recurring reasons: Use the Top Reason by Value column to detect patterns (e.g., frequent “End of day” waste may point to over-preparation).
Target reduction efforts: Once you identify waste-heavy items, you can take focused actions - such as adjusting batch sizes, reviewing shelf-life policies, or tightening prep forecasts.
Track improvements: Over time, monitor whether changes in production processes lead to lower waste values for specific items.