FOOD AND BEVERAGE COST CONTROL AND MANAGEMENT WORKFLOW

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[ ] Retrieve Inventory Levels: Fetch current stock quantities and unit costs for all food and beverage items from the Inventory Data Model.
[ ] Retrieve Sales Data: Fetch total sales revenue and quantity sold per item from the Sales/POS Data Model for a specific period.
[ ] Calculate Theoretical Food Cost: Calculate the cost of ingredients used based on sales volume multiplied by the unit cost.
[ ] Retrieve Actual Inventory Value: Get the value of the physical count performed during the end-of-period stocktake.
[ ] Calculate Food Cost Percentage: Calculate the ratio of Cost of Goods Sold (COGS) to Total Sales (COGS / Total Sales * 100).
[ ] Calculate Variance: Calculate the difference between Theoretical Cost and Actual Cost to identify waste, theft, or error.
[ ] Sum Total Monthly Waste: Aggregate all waste entries (spillage, spoilage, expired) to determine total loss value.
[ ] Assign Variance Investigation: Create a task for the Kitchen Manager to investigate any variance exceeding the 2% threshold.
[ ] Update Item Unit Cost: Update the 'Unit Cost' field in the Inventory Data Model based on the latest supplier invoices.
[ ] Create Waste Log Entry: Create a new entry in the Waste Data Model when a staff member reports spoiled or dropped items.
[ ] Generate Monthly COGS Report: Generate a comprehensive PDF/Dashboard report summarizing food cost trends, variances, and waste totals.
[ ] Notify Management of High Variance: Send an automated email to the Operations Director if the Food Cost Percentage exceeds the budget.
[ ] Perform Physical Stock Count: Create a recurring task for the Sous Chef to perform a physical count of high-value items (e.g., proteins, alcohol).
[ ] Remove Obsolete SKU: Delete items from the Inventory Data Model that are no longer part of the active menu.
[ ] Urgent Low Stock Alert: Send an SMS to the Purchasing Manager when a critical ingredient falls below the minimum reorder point.

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