• 🎯 Analyze the Cost of Goods Sold (CoGs)

  📌 What is the Cost of Goods Sold (CoGs)? 📌 How do I read the CoGs table? 📌 Real case | Example 📌 Recommendations for efficient use of CoGs 📌 Frequently asked questions about CoGs Cost of Goods Sold (CoGs) lets you see how much stock left your storeroom during a period and compare it with the amouSome readers

• 📦 Create your theoretical inventory

  📌 What is a theoretical inventory? 📌 Key points for creating a theoretical inventory 📌 Real case | Example 📌 Recommendations for efficient use of the Theoretical Inventory 📌 How can the Theoretical Inventory help you? 📌 [Frequently asked questions about the tSome readers

• How to create a physical inventory?

  📌 What is a physical inventory? 📌 How to create and complete an inventory 📌 Versions and history 📌 Units, quantities and cost 📌 Practical examples 📌 How it relates to CoGS 📌 Edit, export or delete 📌 Frequently asked questions WhatFew readers

• 📉 Record inventory waste

  📌 What is inventory waste? 📌 Where can I find the Waste tab? 📌 How do I record a new waste entry? 📌 What happens if you record waste for a dish? 📌 How do I filter my waste? 📌 How do I edit or delete a waste entry? 📌 [Frequently asked questions about waste](#1-frFew readers

• The 5 best tips for your physical inventory

  The physical inventory in a restaurant is the process of physically counting and recording all the ingredients, food, drinks, and supplies that are in stock at the time of the review. This inventory is carried out regularly to compare what is on hand with what is recorded in the system, helping to detect shrinkage, waste, theft, or product handling errors. ![](https://storage.googleapis.com/helpdesk-haddock-images/inventories/the-5-best-tips-for-your-physical-inventory/images/01-the-5-best-Few readers