Reports overview
Reports turn your counts, receipts, waste logs, prep and sales into numbers you can act on. Owners and Managers can open Reports. Staff and Viewers cannot.
Each tab answers one question. Pick the tab from the strip at the top of the page. Under every report, the Learn how this report works link opens the article for that tab.
Every tab and its article
| Tab | The question it answers | Plan | Article |
|---|---|---|---|
| Food Cost | What did food really cost between two counts? | Standard and up | Actual food cost for a period |
| Inventory | What is my stock worth now, and how did that change? | Any plan | Inventory Value report |
| Spending | What did I buy in this period? | Any plan | Spending report |
| Waste | What did I throw away, why, and what did it cost? | Standard and up | Waste report |
| Product | What happened to one product: stock, price, use and waste? | Standard and up | Product report |
| Menu Item | What does one dish cost to make, and what margin does it leave? | Standard and up | Menu Item report |
| Counting | How long do counts take, and who does them? | Standard and up | Counting report |
| Variance | Did I use what my sales and recipes say I used? | Standard and up | Variance report |
| Vendors | Which way to buy a product costs the least? | Standard and up | Vendor price comparison |
| Menu | Which dishes are popular, and which make money? | Standard and up | Menu engineering |
| Sales | How many units did I sell per day, against last year? | Standard and up | Sales report |
| Health | Which counts look wrong against receipts, waste and usage? | Standard and up | Inventory health |
| Alerts | Which alerts fired, and how did each one end? | Any plan | Alert history |
| Group | How do my kitchens compare, side by side? | Pro | Group report |
Some tabs show only when their feature is on for your kitchen. The Group tab shows only when your kitchen is in a restaurant group.
Rules that apply to every report
- Dates use your restaurant's timezone. A day starts and ends at midnight where your kitchen is, not in UTC. You set the timezone in Kitchen Settings.
- Costs come from your receipts. Most reports price a product at the weighted-average cost of this year's receipts, and fall back to the case cost on the product. See how Rinvy calculates product cost.
- Every tab has its own link. The address in your browser names the tab, for example
/reports?type=waste. Copy it to send someone straight to that report. - A report is only as good as its inputs. A missing count, receipt or waste log changes the numbers. When a number looks wrong, start with why does my inventory or report look wrong.