Use this worksheet to evaluate the Actual vs. Ideal usage of your key inventory products, typically your "Center of the Plate/Proteins". These are the items that represent the largest percentage of your food cost, are most likely to be misused, wasted or even stolen, and are also relatively easy to track. Actual usage of each product is calculated based on Beginning & Ending inventory and Purchases. Ideal usage is based on the total of each product sold as tracked by your POS or Cash Register system. Discrepancy between Actual and Ideal is displayed both in product units and dollars.
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