Cost per portion
Adds up the ingredients, sundries and labour recorded for one portion. Overheads that have not been recorded are left out.
Cost per portion = ingredients + sundries + recorded labour
- Home
- Product
- How it is calculated
Every figure explains where it comes from
In StockRest, every indicator comes with help showing its definition, its formula and what it leaves out. These are some of the figures the restaurant works with.
Costs and margin
An unknown price is not the same as zero, nor does it allow anyone to claim a dish is profitable: the cost is shown as pending.
Share of each ingredient in the cost
How much of the recipe's cost comes from one ingredient. It helps you see where a change in quantity or price will have the most effect. It says nothing about the ingredient's quality.
Share = ingredient cost ÷ total cost × 100
- Under 15%
- 15% to under 35%
- 35% or more
Gross margin of the dish
Percentage of the sale excluding VAT that remains after deducting the recorded cost of the recipe. It is not net profit.
Gross margin = (sale excl. VAT − cost) ÷ sale excl. VAT × 100
- 65% or more
- 35% to under 65%
- Under 35%
Margin at replacement cost
Values the recipe using the approved purchase references per usable quantity, keeping the recorded sundries and labour.
Margin at replacement cost = (sale excl. VAT − replacement cost) ÷ sale excl. VAT × 100
Theoretical contribution
Estimates how much the portions ordered contribute at current costs, using the margin per portion. It is not the same as cash taken or accounting profit.
Contribution = (sale excl. VAT − current cost) × portions ordered
Recorded labour
Labour cost allocated to the recipe from time and rate. If none is allocated, this is stated explicitly.
Labour cost = minutes allocated ÷ 60 × hourly rate
Stock and availability
Their accuracy depends on the deliveries, usage, waste and stock counts that are recorded.
Usable stock
Quantity recorded in batches that can still be used. Blocked and expired batches are excluded. It includes what is already committed to orders.
Reserved ingredients
Quantity committed by confirmed orders whose preparation has not yet started. Cancelling before cooking releases the reservation; starting preparation records the usage.
Free availability
What remains usable after reservations. If several dishes use the same ingredient, they share this availability.
Free stock = usable − reserved
- Not available
- Below minimum
- Minimum covered
Portions that can be offered
Maximum number of complete portions based on the free ingredient that runs out first in the recipe. The maximums of two dishes that share ingredients are not added together.
Minimum stock
Reference level for spotting when it is time to restock. It is neither a reserved quantity nor an expiry date, and by default it does not prevent valid stock from being used.
Value expiring within 7 days
Values the usable quantity that expires soon at the cost of its batches. It is a sign of waste risk, not a recorded loss.
Waste and discrepancies
A stock discrepancy needs investigating. On its own, it does not attribute the loss to any person.
Recorded waste
Product loss recorded with quantity, cause and cost. It reduces stock and leaves a reference for reviewing its cause. Normal preparation waste is kept separate from exceptional waste.
Share of each waste cause
What percentage of the cost of the period's losses comes from each cause.
Share of the cause = cost of its waste ÷ total cost of waste × 100
Customers and visits
Reports show how many visits are identified, so that their preferences are not extended to all of your customers.
Average spend
States whether it is calculated per closed bill, per visit or per diner, with its period and how discounts and refunds are treated. Open bills are shown separately.
Visits and frequency
Counts confirmed attendances, not future, cancelled or no-show bookings. Splitting the payment or issuing another invoice does not create another visit.
Usual dishes
Uses the dishes served that can be attributed to the person. Dishes from group bills are shown separately when it is not known who had them.
Repeat visits
Explains its period and the group of people it covers. An unidentified customer is not a new customer, and a person with no linked visits has no known frequency.
The service day follows the close of the trading day set by the restaurant. A late-night booking and its order belong to the same visit even if the service started the previous day.
Request a StockRest walkthrough
Tell us how your restaurant works and we will show you how the dining room, kitchen, purchasing and till fit together.