- F&B Costing command center with restaurants, costable recipe items, pending depletion, failed queue rows, exceptions, recent audit activity, and workflow launchers.
- Restaurant and saleable POS-product selection with recipe version, approval status, selling price, kitchen context, and costing summary.
- Recipe ingredient maintenance to add, edit, search, or remove ingredient rows for a menu item.
- Ingredient lookup with product, brand, rate UOM, rate, quantity UOM, quantity, yield, wastage, and line-cost context.
- Recipe validation for required ingredients, duplicate ingredients, positive quantities, valid yield, wastage limits, rates, brands, and UOM lengths.
- Recipe version lifecycle with save-as-version, clone, approve, archive, active-version selection, version register, and approval or change history.
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.
Complete feature inventory
Every Food and Beverages capability grouped for review.
42 source-backed feature points across the screens, workflows, controls, reports, masters, and integrations that make up this module.
- Ingredient line-cost calculation using rate, recipe quantity, yield percentage, wastage percentage, and wastage amount.
- Recipe total, food-cost percentage, COGS, contribution, and gross-margin calculation from all ingredient lines.
- Cost-method configuration using weighted-average inventory value, last receipt price, or controlled standard cost.
- Standard ingredient prices by restaurant, product, UOM, effective date, and active price history.
- Cost-method preview comparing manual rate, average cost, last cost, standard cost, selected calculated rate, and calculated line cost.
- Selling-price-versus-recipe-cost analysis with cost-percentage exceptions and margin review before pricing decisions.
- POS menu-to-recipe mapping between the saleable outlet product and its approved recipe version.
- Consumption-ratio configuration defining how much recipe quantity is consumed for each menu item sold.
- Order-type rules for all sales, dine-in, takeaway, delivery, room service, or another configured order type.
- Non-chargeable KOT control determining whether NC KOT activity participates in costing and depletion.
- Kitchen depletion-store selection and recipe-based depletion mode for each linked menu item.
- Unlinked menu-item and missing-sales-configuration workbench so setup gaps are visible before they create unreliable food-cost data.
- Automatic depletion policy with Off, Cost Only, or Cost plus Inventory operating modes.
- Configurable depletion trigger, including KOT-save processing for eligible outlet transactions.
- Missing-recipe and missing-stock behavior for exception-only, cost-only, or protected inventory-posting outcomes.
- Negative-stock policy that respects store controls and prevents invalid material movement.
- Automatic retry policy, pending aging, retry history, exception counts, and posting audit.
- Auto-depletion workbench with restaurant and status filters, row selection, Post Selected, Post All Eligible, retry, and resolve actions.
- Manual depletion posting with restaurant, product, quantity, source type, source document, store, status, cost, and remarks.
- Controlled waste depletion so discarded product and ingredient cost remain visible instead of disappearing from stock.
- Depletion reversal with retained original posting, reversal reference, and audit trail.
- Costed-only, inventory-posted, pending, failed, exception, and reversed status separation in depletion summaries.
- Theoretical consumption summary and detail derived from menu sales, linked recipes, and consumption ratios.
- Sales depletion ledger, inventory-posting status, booking-sales exceptions, reversed-depletion register, and unbooked POS-waste checks.
- Production batches against the active recipe version with batch number, production date, output quantity, UOM, and status.
- Production ingredient consumption, production cost variance, yield documents, output detail, and preparation statistics.
- Forecast recalculation using depletion history and current stock to calculate projected stock, average daily usage, run-out date, and risk.
- Prep and thaw pull statistics, prep-pull planning, replenishment signals, and forecast-recalculation exceptions.
- Low-stock analysis and recipe-ingredient stock coverage by restaurant, ingredient, and store.
- Ingredient current cost, store stock valuation for recipes, standard-price history, last purchase cost, and missing-ingredient-cost review.
- Menu engineering matrix with demand, COGS, profitability bucket, recipe cost, cost percentage, and contribution margin by menu item.
- Waste-cost, actual-versus-theoretical usage, actual-versus-theoretical cost, and inventory-variance reporting, with variance reports identified where availability includes notes.
- Audit trails for recipe approvals, menu links, cost methods, standard-price changes, configuration, depletion, production, and archived recipes.
- Executive F&B dashboard, recipe-margin leaderboard, food-cost risk register, cost-control exceptions, and daily COGS and margin.
- 55-report F&B Costing catalog covering recipes, menu engineering, consumption, depletion, waste, variance, production, yield, forecast, replenishment, valuation, audit, and executive control.
- Business-date and date-range reporting with restaurant, product, ingredient, store, status, cost-method, source, exception and user filters, plus print, Excel, CSV, and PDF output.
From recipe setup to margin review.
These grouped screens show the operating flow without splitting every tab, preview, and save state into separate sections.
Recipe ingredient costs
Enter each ingredient's rate, quantity, units, yield, and wastage, then review the line costs and recipe total.
Cost method comparison
Compare manual, average, last, and standard ingredient costs with the selected rate and calculated line cost.
Unlinked menu items
Review menu items without a recipe link, including their product IDs and selling prices.
Product depletion queue
Review the selected product's pending depletion queue and posting totals below its auto-depletion settings.
Ingredient stock forecast
Review ingredient stock, average daily usage, projected stock, run-out date, and out-of-stock status by forecast date.
Costing audit log
Review who changed a recipe, cost method, depletion setting, or production record, with the time, action, and change summary.
Auto-depletion report
Compare pending, failed, posted, costed-only, and inventory-posted totals by product, alongside theoretical cost and open exceptions.
Menu Engineering Matrix
Filter by restaurant and dates, review cost and margin totals, and switch between table and visual views. The chart shown compares sales counts by recipe status.
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.