Dish Calculation Report
Cost breakdown of dishes based on their recipes (calculations) using ingredient prices.
How to Access
Menu → Reports → Dish Calculation Report.
Route: /warehouse/reports/calculations
Quick actions:
Overview
The report calculates dish costs based on their recipes (calculations). Supports two modes: simple (dishes only) and expanded (with ingredient breakdown). Cost can be calculated using weighted average price or last receipt price.
Filters
| Filter | Description | Required |
|---|---|---|
| Dish (dish group) | Dish or group to report on | Yes (or ingredient) |
| Ingredient | Filter calculations by ingredient | Yes (or dish) |
| Warehouse | Warehouse for cost calculation | No |
| Date | Date for the report calculation | No |
| Sales Point | Filter by sales point | No |
| Cost Method | Weighted average / last receipt cost | No |
| Only latest | Show only the latest calculation per dish | No |
| Show date | Adds a date column | No |
| Show ingredients | Shows ingredient breakdown with loss percentages | No |
| Show retail price | Adds retail price and profit columns | No |
Columns (without ingredients)
| Column | Description |
|---|---|
| Dish | Dish name |
| Norm | Recipe quantity |
| Unit | Unit of measurement |
| Price | Unit cost |
| Sum | Total cost |
| Product Output | Finished product output |
| Retail Price | Sale price (optional) |
| Profit | Difference between retail price and cost (optional) |
Columns (with ingredients)
| Column | Description |
|---|---|
| Dish/Ingredient | Dish (header row) or ingredient (child row) |
| Norm (gross) | Quantity before processing |
| Unit | Unit of measurement |
| Cold Loss, % | Percentage lost during cold processing |
| Quantity (after cold) | Quantity after cold losses |
| Hot Loss, % | Percentage lost during hot processing |
| Quantity (net) | Final quantity after all losses |
| Price | Ingredient unit cost |
| Sum | Total ingredient cost |
Tips
- Use the mode without ingredients for a quick cost overview.
- Enable "Show retail price" to evaluate dish profitability.
- Use "Only latest" to work with current recipes only.
- If a dish contains a semi-finished product, its ingredients are expanded recursively.
FAQ
Q: Which cost method should I use?
A: "Weighted average" is good for general assessment. "Last receipt cost" gives the most current cost based on the latest purchases.
Q: Why is the cost zero for some dishes?
A: If ingredients have no receipts in the selected warehouse or before the specified date, the cost cannot be calculated.