Recipe cost summary
Select a restaurant and menu item, then review the recipe version, approval status, menu price, recipe cost, cost percentage, and gross margin.
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.
Ingredient lookup
Search for an ingredient and select its product record for the recipe.
Recipe ingredient costs
Enter each ingredient's rate, quantity, units, yield, and wastage, then review the line costs and recipe total.
Recipe editing and versions
Add or remove ingredients, save a recipe version, and use the approval and archive actions.
Cost method comparison
Compare manual, average, last, and standard ingredient costs with the selected rate and calculated line cost.
Menu item recipe links
Link the current menu item to its recipe with a consumption ratio and order type. Review the store, depletion mode, trigger, and active status for each link.
Unlinked menu items
Review menu items without a recipe link, including their product IDs and selling prices.
Product auto-depletion settings
Choose the store, depletion mode, trigger, stock and recipe exception handling, negative-stock policy, and retry setting.
Product depletion queue
Review the selected product's pending depletion queue and posting totals below its auto-depletion settings.
Manual depletion
Choose the restaurant, product, source, quantity, and document reference for a manual posting. Review posted entries and their cost, inventory status, and reversal action.
Depletion exceptions
Review exception messages, source documents, and status, including missing-store and missing-stock entries.
Production batches
Enter the production quantity and unit, post the batch, and review each batch number, product, quantity, status, and date.
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 workbench
Filter depletion entries by restaurant and status. Review blocked reasons, select entries to post, or resolve exceptions.
Auto-depletion report
Compare pending, failed, posted, costed-only, and inventory-posted totals by product, alongside theoretical cost and open exceptions.
Food and beverage report catalog
Browse reports for recipes, menu margins, consumption, waste, production, forecasts, inventory costs, and audit. Each report shows its availability status.
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.
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.