How to reduce inventory variance
Variance is: what should be on the shelf after recipes and waste — versus what you counted. Investigate portioning, logging gaps, and purchasing mistakes. Use neutral language: unexplained variance, not theft accusations.
myRestrox inventory, recipes, waste, and Insights recipe-variance are Growth and Scale.
The store loop
What came in (receive) → what should have been consumed (recipes × paid bills) → what was wasted (waste logs) → what you counted → what is missing → what to reorder.
- Receive every delivery with qty and cost
- Attach recipes so paid bills deduct ingredients
- Log waste when it happens — not at month end
- Count on a schedule; large adjustments need PIN
- Refresh Insights for material recipe variance
Common causes of variance
- Recipe quantities wrong or missing modifiers
- Waste not logged (prep trim, spoilage)
- KOT extras / comps not reflected in recipes
- Receive qty wrong or double-entered
- Location moves Store → Kitchen skipped
How myRestrox helps
Growth shops use receive / count / move / adjust, recipes on paid bills, waste reasons, and Insights recipe variance with evidence and a recommended check — never an automated accusation.
Questions
- When does stock deduct — on KOT or on bill?
- On paid bill (recipe consumption). KOT is kitchen signal only.