Food cost that reflects this week's prices
Dish cost is built from recipes and current supplier costs. When a delivery changes the price of butter, the dishes containing butter change with it and the affected menu items are the ones to look at.
Theoretical against actual
Sales tell StockLens what should have been used. Counts tell it what actually was. The gap, per ingredient and in pounds rather than percentages, is where the money is.
Waste as a first-class number
Waste recorded against a product separates 'we threw it away' from 'we cannot account for it' — two problems with completely different fixes.
Prep yields
A stock, a sauce or a butchery yield is defined once with its output quantity, so a portion depletes a fraction of a batch rather than the whole thing.