CMV & Inventory
Cost of Goods Sold tracking and stock management
CMV This Month
—
CMV Amount
—
Revenue
—
Target CMV
35%
Industry benchmark
CMV % Trend
Last 6 months
Spend by Category (CMV)
Monthly CMV History
| Month | Opening Stock | Purchases (CMV) | Closing Stock | CMV ($) | Revenue | CMV % | Status |
|---|---|---|---|---|---|---|---|
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Restaurant best practice: count your inventory every week.
Each week runs Monday → Sunday. Count inventory on Monday morning before receiving orders — weigh or count each item and multiply by unit cost.
The count you enter on Monday = closing stock of the previous week (Mon–Sun that just ended).
Monthly CMV is calculated automatically from these weekly entries.
Add / Update Inventory Entry
Enter your stock count and revenue for the selected period. For weekly entries, just fill in the closing stock — opening stock auto-fills from the previous entry.
Weekly count: record your closing stock every Monday. The system uses these to calculate monthly CMV.
Physical count — weigh or count each item × unit cost
Period revenue — used to calculate CMV %
How CMV is Calculated
Formula:
CMV ($) = Opening Stock
+ Purchases (is_cmv)
− Closing Stock
CMV (%) = CMV ÷ Revenue × 100
+ Purchases (is_cmv)
− Closing Stock
CMV (%) = CMV ÷ Revenue × 100
CMV Benchmarks:
< 28% — Excellent
28–35% — Healthy ← target
35–40% — Watch for waste
> 40% — Critical
Saved Monthly Entries
| Month | Opening Stock | Closing Stock | Revenue | CMV Target | |
|---|---|---|---|---|---|
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Count stock every week (e.g. Monday morning) → the To Order column shows what to buy to reach par level.
| Item | Counted This Week | Weekly Par | To Order | Status | Last Count | Update Count |
|---|---|---|---|---|---|---|
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