Theoretical Usage

The Theoretical Usage report tells you how much of your inventory was theoretically consumed during the period selected. Theoretical usage The estimated usage of an inventory item based on menu item sales, recipes mapped to the menu items, sales assumptions and waste recorded. is estimated based on menu item sales, recipes mapped to the menu items, sales assumptions and waste recorded, and is available as a cost report as well as quantity report.

Since theoretical usage estimates usage based on sales, purchases, waste, etc. this report is only as accurate as the data recorded in CLEARVIEW.

Theoretical usage reports can be generated in two modes:

TO GENERATE A THEORETICAL USAGE REPORT FOR A COUNT PERIOD:

  1. Open the Theoretical Usage page.

  2. Set the Mode to counts.

  3. Select the Area* and Store for which you want to view the theoretical usage The estimated usage of an inventory item based on menu item sales, recipes mapped to the menu items, sales assumptions and waste recorded. from the drop-down list(s).

  4. Select the Count Type from the drop-down list.

    • Full Inventory: Only dates on which a full inventory count was performed will be provided as options for the period to be selected.

    • Mini Inventory: Will include dates on which a full inventory count was performed as well as dates when mini inventory counts were performed. However, the report will be generated only for items included in the hot item sheets you select.

  5. Select what data you want to use from the Get Theoretical From* drop-down list:

  6. Click on the Select Period button.

    If you created an actual usage report, theoretical usage report (using counts) or variance report recently, the period will already be set to the last period you selected. Clicking on the Select Period button will let you change the period.

  7. In the Count Periods window:

    1. If you selected Mini Inventory in step 4, place a checkmark next to each of the Count Sheets you want included in the report.

    2. Select the start of the period for which you want to create the report from the Opening Inventory column.

    3. Select the end of the period for which you want to create the report from the Closing Inventory column.

    4. Click on the Display Report button.

       

TO GENERATE A THEORETICAL USAGE REPORT FOR ANY PERIOD:

  1. Open the Theoretical Usage page.

  2. Set the Mode to usage.

  3. Select the Area* and Store for which you want to view the theoretical usage The estimated usage of an inventory item based on menu item sales, recipes mapped to the menu items, sales assumptions and waste recorded..

  4. Select the type of Period from the drop-down list.

  5. Select the specifics of the period from the options available.

  6. Click on the Go button.

Theoretical Inventory Usage by Cost Reports

Click on the Category Cost, Sub-Category Cost or Item Cost button to view the respective reports.

Clicking on a Category name in the Category Cost report will open the Sub-Category Cost report for that category in a new tab. Similarly, clicking on a Sub-Category name in a Sub-Category Cost report will open the Item Cost report for that sub-category in a new tab.

The theoretical inventory usage by cost report displays the following information:

  • Store: The name of the store for which the report was generated.

  • Period: The start and end date for which the report was generated.

  • Get Theoretical From*:

  • Category*: The category under which the sub-categories in the report fall.

  • Sub-Category*: The sub-category under which the items in the report fall.

  • The sales for the period is displayed as either Net Sales for the Period*, Gross Adjusted for the Period* or PLU Sales for the Period* (depending on the option selected), it provides the respective sales figure for the period.

    Click here to learn how to choose which sales amount to use in calculations in Inventory Reporting.

  • Category*, Sub-Category* or Item*: The category, sub-category or inventory item consumed during the period.

  • Usage Cost: The total cost of the inventory item consumed during the period. It is calculated based on the quantity of the inventory item used (as per the recipe in CLEARVIEW) in each menu item sold during the period, and adjusted for sales assumptions.

  • Usage %: The percentage of sales# that the inventory item consumed forms.

    Usage % = Usage Cost x 100 / Sales# for the Period

  • Waste Cost: The total value of the inventory item wasted as recorded in the Daily Waste page for the period.

  • Waste %: The percentage of sales# that the inventory item wasted forms.

    Waste % = Waste Cost x 100 / Sales# for the Period

  • Total Cost: The theoretical cost of the items consumed during the period.

    Total Cost = Usage Cost + Waste Cost

  • Total %: The percentage of sales# that the theoretical cost of inventory used forms.

    Total % = Total Cost x 100 / Sales# for the Period

Report links:

  • Clicking on a Category name in the Category Cost report will open the Sub-Category Cost report for that category in a new tab.

  • Clicking on a Sub-Category name in a Sub-Category Cost report will open the Item Cost report for that sub-category in a new tab.

Theoretical Inventory Usage by Quantity Reports

Click on the View Complete Report button to view the report for all items or click on the name of a sub-category to view the report for items listed in that sub-category.

The theoretical inventory usage by quantity report displays the following information:

Report links:

Figures that are links are only available if the Opening Inventory date is not older than 45 days.