Recipe and ingredient costing
Menu price, ingredient rates, yield, wastage, cost percentage, and gross margin make recipe economics inspectable.
Food cost and production control
Watch F&B turn menu profitability into a daily discipline.
BluePMS Food and Beverages connects recipes, ingredient cost, POS sales, stock depletion, production, exceptions, and menu engineering so profitability is managed every day, not only at month end.
Watch recipe costing and stock depletion in the real product.
Use the walkthrough to see how menu items get costed, how sales consume stock, and how managers review margin, exceptions, and utilization.
Real BluePMS product video for the Food and Beverages module.
Recipe cost, depletion, and margin in one flow.
The F&B story is simple: know what the item costs, control what it consumes, catch setup gaps early, and review which menu items actually earn profit.
What F&B and finance can tighten
- Protect food margin by showing ingredient cost, yield, wastage, recipe cost percentage, and gross margin before pricing decisions are made.
- Reduce stock leakage by connecting POS products to recipes and posting ingredient consumption through controlled depletion rules.
- Give chefs, cost controllers, purchasing, and finance one view of production, forecast risk, exceptions, audit, and menu profitability.
From recipe setup to margin review.
These grouped screens show the operating flow without splitting every tab, preview, and save state into separate sections.
Cost method control
Manual, average, last, and standard cost methods can be previewed before the costing decision is committed.
Costing exceptions and recipe readiness
Missing recipes and unresolved menu setup are visible before sales activity creates unreliable food-cost data.
Depletion
POS consumption can drive controlled inventory depletion with rules, review, manual posting, and exception visibility.
Production and stock risk
Batch output, forecast consumption, projected stock, and run-out risk help kitchen and stores plan ahead.
Audit trail
Costing, depletion, production, configuration, and report activity remain explainable for controllers.
Reporting hub
Recipe costing, consumption, depletion, variance, production, forecast, audit, and executive reports stay native to the module.
Menu engineering and margin
Contribution and menu-engineering visuals help leaders see which items sell, what they cost, and how they perform.
F&B reports that turn costing into control.
Reporting connects recipe economics, depletion, production, stock risk, exceptions, and menu contribution to measurable F&B performance.
Recipe, depletion, variance, and menu engineering reports
55 F&B costing reports
- Recipe costing, cost methods, menu links, ingredient usage, yield, wastage, and gross margin review
- Auto-depletion, manual depletion, cost ledger, exception, production, forecast, and stock-risk reports
- Menu engineering, profitability, COGS, contribution margin, report navigation, print, Excel, CSV, PDF, and audit controls
Commercial outcomes
- Lower food-cost variance by tying recipe cost, yield, wastage, and depletion to the saleable menu item.
- Improve menu pricing with contribution margin, COGS, recipe cost percentage, and menu engineering buckets.
- Protect inventory and finance by turning missing recipes, missing stock, and negative-stock situations into visible exceptions.
F&B evaluation
Review food cost, depletion, and margin with the teams that own them.
Start with the grouped story, then use the long walkthrough to validate recipe setup, inventory depletion, and menu-margin review in detail.