Inventory Variance Example
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Theoretical Stock Value | pcs | — | ||
| Physical Stock Value | pcs | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Run a full inventory count weekly — monthly counts hide the source of variance.
- Acceptable variance: under 2% by value. Above 4% indicates a process problem.
- Reconcile physical count to expected (theoretical) — investigate every line over 5% variance.
- High-value items (premium proteins, alcohol) require daily checks.
Frequently Asked Questions
The difference between what your system says you should have on stock vs what is physically present. Usually expressed as % of inventory value.
Over-portioning, waste, theft, mis-recording, breakage. Any of the above above 2% means something is going wrong.
Weekly is the gold standard for fresh food. Daily for high-value items (premium proteins, alcohol). Monthly is too late to catch drift.