Recipe economics
Restaurant, POS product, recipe version, status, menu price, recipe cost, cost percentage, gross margin, and kitchen context.
Product video
Food and Beverages walkthrough.
Recipe costing, ingredient cost build-up, cost methods, POS menu links, auto-depletion, manual depletion, production batches, forecasting, audit, and menu engineering.
Watch the module
Click a chapter to jump the workflow to the area your department wants to inspect.
Use the chapters and impact notes to review the workflow with department heads.
Why this walkthrough matters
Food and Beverages turns menu profitability into an operating discipline by connecting recipes, POS sales, ingredient consumption, kitchen production, inventory risk, audit, and reporting.
- 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.
Screens covered in the walkthrough
Use these real product screens to decide which parts of the workflow your team should inspect first.
Feature tabs
Recipe costing, cost methods, menu links, auto-depletion, production, forecast, reports, and audit from one workspace.
Ingredient cost breakdown
Ingredient rate, UOM, recipe quantity, yield, wastage, wastage amount, and line cost build the final recipe cost.
Cost methods
Cost-method setup keeps costing discipline consistent across recipe and production workflows.
Cost-method preview
Manual rate, average cost, last cost, standard cost, selected calculated rate, and calculated line cost before committing.
Menu links and consumption ratio
POS menu item connects to the recipe with a consumption ratio so sales can drive recipe depletion.
Unresolved setup gaps
Unresolved menu items expose missing costing setup before sales activity creates unreliable cost data.
Product auto-depletion
Auto-depletion setup defines store, mode, trigger point, missing-recipe behavior, missing-stock behavior, and retry policy.
Depletion workbench
Review depletion movement before it affects inventory, costing, and utilization reports.
Manual depletion
Manual sales depletion posts controlled consumption with source type, quantity, source document, status, cost, inventory result, and reversal action.
Depletion summary
Depletion summary separates posted, failed, costed-only, inventory-posted, exceptions, and costing behavior.
Production batches
Production and yield view tracks prepared output against the active recipe version with batch, quantity, UOM, status, and date.
Forecast stock risk
Forecast shows ingredient stock, average usage, projected stock, run-out date, and out-of-stock risk.
Audit log
Audit records configuration, costing, depletion, production, and report activity so controllers can explain changes.
Auto-depletion report
Auto-depletion reporting summarizes pending, failed, posted, costed-only, inventory-posted, theoretical cost, open exceptions, and exception types.
Costing report hub
Native reporting hub groups recipe costing, menu engineering, sales consumption, depletion, variance, production, forecast, inventory cost, audit, and executive reports.
Menu engineering report
Menu engineering matrix filters by restaurant and date range with output controls for leadership analysis.
Visual settings
Report visuals can be adjusted and reused for the metric leadership wants to inspect.
Contribution margin chart
Contribution-margin visual shows which menu items sell, what they cost, and how they contribute to profitability.
Reporting and impact
The walkthrough connects daily work to reporting, decisions, and measurable business value.
Food and Beverages reporting module included
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
Business impact covered in the video
- 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.
What to share with your team
Use this summary to brief department heads before they watch the full walkthrough or join a live demo.
The BluePMS Food and Beverages walkthrough shows how the module supports hotel teams inside a broader operating system. The review presents the actual screen, the main workflow, the operational decisions a hotel team makes, the reporting layer included with the module, and how the output connects back to management review.
Your team can use this walkthrough to decide which workflows to discuss, which reports to review, and what to confirm in the live demo.
Read the Food and Beverages module pageAfter the review
Turn the Food and Beverages review into sharper demo questions.
Share the Food and Beverages chapters with the department team, note the workflows and reports you want confirmed, and use the live demo for the questions that matter.