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Cost of Goods Sold

One of the best metrics to have a look at first, is your Cost of Goods Sold (CoGS). The number we come up with for CoGS, is also used for other important metrics and decisions in running your restaurant, such as setting your menu prices!

The calculation for your CoGS is simply

Starting Inventory + Purchases - Ending Inventory = CoGS

over a defined period, such as a week, month, or year.
$0

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