RESTAURANT AI MANAGERNEW

Food Cost Variance: Why Your GP Moved, in Dollars That Add Up

Food cost variance is the gap between your theoretical food cost — what the dishes you sold should have used — and your actual food cost from deliveries and stock counts. Restaurant AI Manager works out both from your recipes, POS sales, deliveries and counts, then splits the movement into price rises, menu mix, waste, yield, count error and unrecorded transfers, in dollars that add up to the total. The sums are done in code, not guessed by the AI.

Actual vs theoretical usage by item and storage location, in dollars
GP movement split into price, mix, waste, yield, count error and transfers
Dishes ranked by the dollars they lose you each week
Supplier price rises traced to the dishes they hit

Try it live as owner See Restaurant AI Manager →

Built on Open Pantry ordering — free, and used by 5,000+ venues across Australia

Restaurant AI Manager GP story for one venue’s week: a written summary of why food cost ran at 33.8% against a 30.0% plan, beside a bridge from planned to actual food cost in dollars — sales mix, waste, three supplier price rises, yield and count error adding up to the $1,976 gap

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Built for hospitality venues of every kindRestaurants Cafes Bars Pubs Quick service Catering Production kitchens Fine dining

Food cost went up two points. Nobody can say why.

The food cost figure arrives a month late, as one line in the accounts

Price rises, waste and a bad count all look the same in the P&L

Theoretical food cost lives in a spreadsheet nobody has updated since the menu changed

Staff meals and stock sent to the other venue never get written down

The fix is a guess, so prices go up when the real problem was portioning

Half the POS buttons don’t match a recipe, so the sales side is never complete

From what you sold to why GP moved

It works out what you should have used

Your POS sales are matched to your recipes — automatically, with a High, Check or Unsure label on each match — and multiplied out into the ingredients every dish should have used. Sales that don’t match yet are held, not lost, and counted once you match them.

It works out what you did use

Opening stock, plus deliveries checked off at the door, less the closing count, with waste and transfers between venues taken into account. That gives actual usage by item and by storage location, in dollars.

It explains the gap

“Explain my GP” splits the movement into price rises, menu mix, waste, yield, count error and unrecorded transfers, each in dollars, and the parts add up to the total. The arithmetic is done in code; the AI only writes it up in plain English.

It points to the fix

Dishes are ranked by the dollars they lose a week, with a suggested next step on each. One tap opens a draft — a price change, a recipe to review — for a person to approve.

Try it live as owner

No sign-up — a demo restaurant group with a guide that shows you around

Six causes, one total

A food cost figure on its own can’t tell a supplier price rise from a heavy hand on the portions. “Explain my GP”, the GP story, builds a bridge from planned to actual food cost: price rises supplier by supplier, sales mix, waste, yield, count error and, when there were any, unrecorded transfers, in dollars that add up to the gap. The sums are done first; the AI only writes the summary, and every figure it uses is checked against the bridge. The same figures feed the morning briefing, so a jump in waste or a drink pouring below target turns up the day it starts costing money, not at month end.

Price, mix, waste, yield, count error and transfers
Dollars that reconcile to the total movement
Calculated in code, explained in plain English

Restaurant AI Manager briefing card: a glass of sparkling wine earning below its GP target with the weekly dollar figure and the reason, and a waste jump this week against the weekly average, each with a High confidence label

Theoretical cost, dish by dish

Every dish from your menu costing is joined to what it sells, so you see its price, its cost today, its food cost against target and the GP it earns a week. Each one shows whether its POS button is matched, and a dish linked across venues can be compared with the same dish elsewhere in the group. Used-versus-sold then compares what those sales should have taken from stock with what actually went, item by item and location by location.

Price, cost, food cost against target, sold and GP per week
POS buttons matched to recipes, with unmatched sales held
Used vs sold in dollars, by item and storage location

Restaurant AI Manager dishes list across three venues: each dish with its selling price, cost, food cost percentage and points over target, weekly sales, weekly GP and a POS matched label

Price rises traced to the plate

Every delivery you check off records what you actually paid, per kilo, litre or each. Price trends shows how the cost of everything you buy has moved, weighted by what you spend, with the biggest rises and falls listed. When an ingredient goes up, the dishes it sits in are named with the GP it’s costing you a week, so the conversation with the supplier and the menu price are both on the table.

What you pay over 3, 6 or 12 months, from real deliveries
Biggest rises and falls, by what they cost a month
Each rise linked to the dishes it hits

Restaurant AI Manager price trends: an index of everything the group buys, weighted by spend, over six months, with biggest rises and biggest falls below

Where to start, ranked in dollars

The menu overview leads with menu GP, how many dishes are over their food-cost target, what supplier price rises are costing a week, and what getting the over-target dishes back to target would be worth. Below that, the dishes to look at are ranked by dollars a week with the cause beside each. In the demo group, a salmon price rise from one supplier sits at the top. For which dishes to promote, rework or drop, see menu engineering.

Menu GP and dishes over target, per venue or the whole group
Dishes ranked by dollars lost a week, with the cause
Food and drinks shown separately

Restaurant AI Manager dishes to look at ranked by dollars per week, led by a salmon dish hit by a supplier price rise, beside the price rises hitting the menu over the last 30 days

What the variance is built from

Your recipes and menu costingPOS sales, whichever POS you useDeliveries checked off at the doorSupplier invoicesStock counts, waste and transfersXero, MYOB AccountRight and QuickBooks Online

Built by the team venues already order with

Christian Abbot

“Open Pantry has created exactly what the restaurant industry needs. Something very easy to use that doesn’t require any upkeep. Their menu costing feature is fantastic and simple enough that any chef or bar manager can use it. I think restaurants that are serious about growing their profit & managing their costs need to consider Open Pantry.”

Group Executive Chef, Australian Venue Company

Chefs Love Open Pantry

Junior Malvern crew x

Thank you OPEN PANTRY, we used to have to use 6 apps to get access to ordering from our suppliers, the fact we can do it all in one has saved an incredible amount of time & effort! We love you!

Tom Pearson

We’ve been using Open Pantry for a few months now and it’s been an absolute lifesaver. We’re short staffed so being able to place all of our orders with all of our suppliers in the one spot is a massive help.

James Evans

So glad this service exists. Has made it so easy for my manager & chefs to order & all payments are settled in one go. The recurring orders & pantry lists are amazing time savers!!

Why not just watch food cost percentage each month?

Because the percentage tells you that something went wrong, not what. A two-point rise could be a supplier putting salmon up, a busy week of low-GP dishes, a fryer of chips binned, a bad count or stock walked to the other venue — and each needs a different fix. Splitting the movement into its causes, in dollars, means the owner and the head chef argue about the right problem, while it’s still a small one.

Open Pantry for restaurants in Australia

Australian restaurants, cafés and pubs use Open Pantry to order from all their suppliers in one place and keep food costs in view.

Plans priced in: AUD — see Australia pricing
Accounting sync: Xero, MYOB and QuickBooks Online
Supplier directory: 1,100+ Australian wholesale food & beverage suppliers

Can restaurants in Australia use Open Pantry?

Yes. Restaurants, cafés and pubs in Australia use Open Pantry to order from all their suppliers in one place, track what they buy and keep food costs in view. Paid plans are priced in AUD.

Is ordering on Open Pantry free for restaurants?

Yes. The ordering package is free, with unlimited suppliers and orders. Paid plans add menu costing, inventory and reporting, and are priced in AUD.

Food cost variance — questions owners ask

What is the difference between actual and theoretical food cost?＋

Theoretical food cost is what the dishes you sold should have cost, from their recipes and today’s ingredient prices. Actual food cost is what you really used, from opening stock plus deliveries less the closing count. The gap between the two is your food cost variance, and it’s where waste, over-portioning, count errors and unrecorded transfers show up.

How do I find out why my restaurant food cost percentage went up?＋

Restaurant AI Manager’s “Explain my GP” splits the movement into price rises, menu mix, waste, yield, count error and unrecorded transfers, in dollars that add up to the total change. You can see which cause is biggest and which dishes or items are behind it, instead of guessing from one percentage.

How does it tell supplier price rises apart from waste and portioning?＋

Price rises are measured from what you actually paid on each delivery you check off, and waste from what the team logs. The rest of the gap between used and sold is split into yield, count error and unrecorded transfers, so each cause gets its own dollar figure and together they add up to the total.

Do I need to do a stocktake to measure food cost variance?＋

Yes, actual usage needs counts, because it’s opening stock plus deliveries less closing stock. Counting is done on a phone in shelf order. As an estimate, your first full food-cost breakdown arrives after a full week of sales and deliveries and a stocktake.

Does food cost variance work with my POS?＋

Yes. It works with every POS. Whichever till you use, the day’s sales come in and are matched to your recipes, so food cost and GP reflect what actually sold.

What happens to POS sales that don’t match one of my recipes?＋

POS items are matched to recipes automatically, each with a High, Check or Unsure label so you know which to confirm. Sales that don’t match yet are held, not lost, and once you match them they’re counted back to the date they were sold.

Is the AI making up the numbers in the GP explanation?＋

No. The split of your GP movement is calculated in code from your own sales, deliveries, invoices and counts, and the parts add up to the total. The AI only explains the result in plain English and suggests where to start.

Can I try the food cost variance report before paying for it?＋

Yes. The live demo signs you in as the owner of a three-venue demo group with weeks of sales, deliveries and price rises, and a guide shows you around. There is no free trial; the demo is the whole product, with nothing to sign up for.

See why GP moved at a demo restaurant group

Open the demo as the owner of Harbour & Vine and find the dishes losing money — no sign-up.