Café stock control: waste, margin and why it matters
Product news5 min readari adisyon Editorial
If you answer "how much coffee is left" from memory or from a rough Excel row, roughly 5–10 % of sales evaporates as unrecorded waste. On 1M TL yearly that is 50–100k lost.
Recipe = automatic deduction
Attach a recipe to each product (one latte = 18 g coffee + 180 ml milk + 1 pump syrup). Payment received → ingredients deducted → no "issue slip" required.
Count + waste ratio = real profit
Do a weekly or monthly count. The gap between book stock and counted stock is your waste. Once it sits above 2 % you either retrain or rescale a portion — either way, you know what to fix.
COGS: which item pays the rent
COGS is the cost of what you sold. You cannot tune the menu without it — your bestselling drink could also be your lowest-margin item.