BestTables
How to control supplies and raw materials
Identify consumption and shortages with units, incoming and outgoing movements, and recipes.
Use consistent names and units
Whole milk should have the same reference when purchased, stored, and prepared. Avoid duplicates such as liters and milliliters without a defined conversion.
Connect supplies and preparation
Recipes help estimate consumption per product. Review actual quantities when portions or suppliers change.
Investigate differences
Do not attribute every difference to waste. Check unrecorded orders, late incoming movements, unit errors, and damaged products.