Cost and margin
- Cost is ingredients and packaging, from the lots each batch actually used
- Labor and overhead are not in it
- Last 7 days
- Kept after ingredients
- 69.7%of $33,345 in sales of these products
- Costing more than the recipe says
- 3everything with chocolate in it, since Sep 1
- Pizza cheese
- +7.0%used over what the pizzas sold should have taken
- Waste, last 7 days
- $742.10at cost. 61% of it is end-of-day case
- Best keeper
- Pizzaa large cheese costs 3.10 and sells for 17.00
Made to stock: what each one costs and keeps
| Product | Retail | Wholesale | Recipe says | Batches say | Drift | Keeps, retail | Keeps, wholesale | Sold | Sales | Kept |
|---|---|---|---|---|---|---|---|---|---|---|
| Chocolate Chip Cookie | 3.95 | 2.10 | 0.87 | 0.93 | +6.9% | 76% | 56% | 1,847 | 4,720.45 | 3,002.74 |
| Oatmeal Raisin Cookie | 3.95 | 2.10 | 0.85 | 0.89 | +4.7% | 77% | 58% | 910 | 2,462.30 | 1,652.40 |
| Double Chocolate Cookie | 3.95 | 2.10 | 0.90 | 0.97 | +7.8% | 75% | 54% | 251 | 991.45 | 747.98 |
| Fudge Brownie | 4.50 | 2.50 | 1.04 | 1.12 | +7.7% | 75% | 55% | 798 | 2,619.00 | 1,725.24 |
| Lemon Bar | 4.50 | 2.50 | 1.02 | 1.05 | +2.9% | 77% | 58% | 348 | 1,278.00 | 912.60 |
| Cupcake | 4.25 | 2.40 | 0.95 | 0.98 | +3.2% | 77% | 59% | 508 | 1,937.00 | 1,439.16 |
| Blueberry Muffin | 3.95 | 2.20 | 0.82 | 0.84 | +2.4% | 79% | 62% | 801 | 2,533.95 | 1,861.11 |
| Butter Croissant | 4.50 | 2.60 | 1.00 | 1.02 | +2.0% | 77% | 61% | 808 | 3,088.80 | 2,264.64 |
| Chocolate Layer Cake, 8 inch | 54.00 | 36.00 | 12.90 | 13.40 | +3.9% | 75% | 63% | 69 | 3,042.00 | 2,117.40 |
| Carrot Cake, 8 inch | 54.00 | 36.00 | 13.80 | 14.10 | +2.2% | 74% | 61% | 48 | 2,124.00 | 1,447.20 |
| New York Cheesecake, 10 inch | 58.00 | 38.00 | 12.60 | 12.75 | +1.2% | 78% | 66% | 85 | 3,710.00 | 2,626.25 |
| Apple Pie, 9 inch | 26.00 | 17.00 | 6.05 | 6.20 | +2.5% | 76% | 64% | 130 | 2,732.00 | 1,926.00 |
| Pumpkin Pie, 9 inch | 24.00 | 15.50 | 5.30 | 5.35 | +0.9% | 78% | 65% | 109 | 2,106.00 | 1,522.85 |
| These 13 products, last 7 days | 33,344.95 | 23,245.57 | ||||||||
"Recipe says" is the cost worked out from the recipe at standard prices. "Batches say" is the average of the last 5 real batches. Valmont put chocolate up 4.9% on Sep 1 and the recipe estimates have not been refreshed.
Made to order: what a pizza should cost
| Pepperoni, large, takeout | Portion | Cost |
|---|---|---|
| Pizza dough ball, large | 1 | 0.58 |
| Pizza sauce | 170 g | 0.24 |
| Cheese blend | 225 g | 1.80 |
| Pepperoni | 60 g | 0.54 |
| Pizza box, large, printed | 1 | 0.48 |
| Should cost. Sells for 19.50, keeps 81% | 3.64 | |
What the pizza line really used, last 7 days
| Component | Should have used | Did use | Over | Costs |
|---|---|---|---|---|
| Cheese blend | 412.0 lb | 441.0 lb | +7.0% | 104.98 |
| Pepperoni | 61.0 lb | 66.4 lb | +8.9% | 22.14 |
| Pizza sauce | 268 qt | 274 qt | +2.2% | 8.10 |
| Pizza dough ball, large | 1,190 | 1,204 | +1.2% | 8.12 |
| Heavy hands on the line, in a week | 143.34 | |||
"Should have used" is every pizza sold, times its portions, with its add-ons and removals. "Did use" comes from the counts.