KitchenSync Reports
Four views of catering money and food: an overview, per event, per recipe, and inventory value.
KitchenSync → Reports has four tabs. That is the whole report set — there is no report builder, no scheduling, and no exports beyond what each tab shows.
Overview
Four numbers:
| Card | What it counts |
|---|---|
| Total Revenue | Sum of paid catering invoices |
| Avg Food Cost % | Food cost against revenue, averaged over orders that have BOTH figures |
| Events Catered | Orders marked completed or finalized |
| Inventory Value | Current on-hand stock at its recorded cost |
Events
One row per catering order: the event, the date, revenue, food cost, and the resulting margin. This is where you find out which kind of event actually makes money.
Recipes
Cost per serving for each recipe, from its ingredients and yield. Useful for spotting the dish whose cost has crept up since you priced the menu.
Inventory
On-hand value by category, and what it is tied up in.
Reading Avg Food Cost honestly
The card shows a dash rather than a number when no order has both a paid invoice and a recorded food cost. That is deliberate and worth understanding: it used to show 0.0%, which reads as an outstanding result on the one metric that decides whether catering makes money, when in fact nothing had been calculated.
A dash means you have not given it enough to work with. Two things fix that:
- Invoices have to be paid, not just raised — revenue comes from paid invoices only.
- Recipes need ingredient costs, since food cost is derived from them.
Get both in place for one event and the number becomes real.
What is not here
No food-cost trend over time as a saved report, no supplier spend analysis, no recipe popularity ranking, no inventory turnover, and no tasting conversion. Each of those is a reasonable thing to want and none of them exists — if you have read about them elsewhere, that description was of a product that was never built.
For anything beyond the four tabs, the Events tab is the closest thing to a raw table.
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