Templates & checklists

The routines that keep food cost honest.

Five checklists and worksheets. Print them, or set the same steps up in OrderNest where the system does the arithmetic.

Manager, every night

Day-close checklist

Eleven checks before the books post: cash, cards, UPI, aggregator orders, NC, voids, wastage, attendance.

Cash drawer counted and matched to cash sales
Card and UPI settlements match the terminal report
Aggregator orders accepted today match orders on the KDS
Every NC and void has a reason and a manager name
Wastage logged with reason codes
Open tables and pending KOTs cleared or carried forward
Attendance punched out for every staff on shift
Overtime, if any, approved
Supplier bills received today photographed and posted
Stock issues from the store room recorded
Day close run; books balanced

Store in-charge, one fixed day a week

Weekly stock-take

How to count so the theoretical vs actual report means something.

Count after the last service, before deliveries
Count in the unit the recipe uses (kg, litres, pieces)
Open containers: weigh, do not estimate
Record expiry dates on anything within 3 days
Enter counts the same night; adjustments post with a reason
Review the variance report the next morning with the chef
Any ingredient over 5% variance gets a portion check that week

Owner or accountant, monthly

Food cost worksheet

Opening stock + purchases − closing stock = consumption. Divide by food sales.

Line	Where it comes from	Amount (₹)
Opening stock at cost	Last stock-take, valued at weighted-average cost
+ Purchases	GRNs for the period, not invoices
− Closing stock at cost	This stock-take
= Consumption (COGS)
Food sales (ex GST)	Sales report, food only
Food cost %	Consumption ÷ food sales × 100

Whoever receives deliveries

Supplier bill check

Five questions before a bill is posted. The Bill Reader asks the same ones.

Does the bill match a PO? If not, who ordered it?
Quantity on the bill matches the GRN (what arrived)
Rate matches the PO rate; any difference goes to PPV
GST rate and GSTIN on the bill are correct
Posted to the right supplier account and the right outlet

Owner, two weeks before opening

New outlet opening checklist

Setup in OrderNest in the order that avoids rework.

Store created with timezone, day-close hour and GSTIN
Menu copied from org level; local prices and availability set
Recipes costed for at least 90% of the menu
Suppliers and opening stock loaded at cost
Printers and KDS stations mapped to categories
Staff invited with store-level permissions; attendance kiosk enrolled
Aggregator listings connected; test order routed to the KDS
Opening balances posted; first day close scheduled

Running a restaurant is hard enough

Knowing what it cost you should not be the hard part.

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