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Hi, Please could you kindly advise on h ...

Anonymous User
Hi, Please could you kindly advise on how Menu Engineering Report is calculating Average Actual Cost of Sales and Theoretical CoS?   It simply does not match simple match so just wondering how the figures are put together.   Also does MER include adjustments like comps and voids in the calculation?   Your help will be much appreciated   Kamil
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David Fournier

Good afternoon {@005D000000AKAfUIAX}​,

Thank you for your query.

 

The calculations are outlined in the Article posted here:

https://fc.force.com/customer/s/article/Adaco-Menu-Engineering-Report

 

Avg. Actual Food Cost %

Displays the average actual food cost percentage based on product cost and average actual selling price in the selected outlet.

  • Calculation: AVG. ACTUAL FOOD COST % = PRODUCT COST / AVERAGE ACTUAL SELLING PRICE

 

Theoretical Food Cost %

Displays the food cost percentage based on the product cost and selling price in the outlet selected.

  • Calculation: THEORETICAL FOOD COST % = PRODUCT COST / SELLING PRICE

 

Whether or not comps & voids are included in the calculation is dependent on whether your POS provider sends over those values in a format that can be processed (& errors resolved) here:

https://fc.force.com/customer/s/article/Adaco-How-to-Process-Point-of-Sales-Data

 

Please let us know if you have any follow-up questions around this topic.

 

Best

David

Fourth

David Fournier

Good afternoon {@005D000000AKAfUIAX}​,

Thank you for your query.

 

The calculations are outlined in the Article posted here:

https://fc.force.com/customer/s/article/Adaco-Menu-Engineering-Report

 

Avg. Actual Food Cost %

Displays the average actual food cost percentage based on product cost and average actual selling price in the selected outlet.

  • Calculation: AVG. ACTUAL FOOD COST % = PRODUCT COST / AVERAGE ACTUAL SELLING PRICE

 

Theoretical Food Cost %

Displays the food cost percentage based on the product cost and selling price in the outlet selected.

  • Calculation: THEORETICAL FOOD COST % = PRODUCT COST / SELLING PRICE

 

Whether or not comps & voids are included in the calculation is dependent on whether your POS provider sends over those values in a format that can be processed (& errors resolved) here:

https://fc.force.com/customer/s/article/Adaco-How-to-Process-Point-of-Sales-Data

 

Please let us know if you have any follow-up questions around this topic.

 

Best

David

Fourth

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