Recipe Management- 0:27
Building what goes into your menu items to track prime cost and determine margins
Variance Analysis and Product Mix Margin Report- 4:35
Monitor the variance between anticipated versus actual menu item margins based on daily sales, discounts, etc.
Inventory Management - 5:41
How to set up and enable you employees to count what's on your shelves
Actual vs Theoretical Analysis- 7:38
Integrate sales and PMIX data into xtraCHEF in order to analyze AvT variances — automatically accounting for purchases and waste
Depleting Inventory- 8:40
Map menu items and modifiers in Toast to recipes and recipe modifiers in xtraCHEF to automatically calculate theoretical consumption and par level ordering
