Objective 

Ensure that food cost data in PMI is accurate and up to date — capturing purchases, inventory changes, and calculating key metrics to support margin control. 

Requirements 

  • Access to PMI and the Food Cost view in Cockpit.
  • Food Cost Budget & Forecast already created for the period.
  • Target or strategy for food cost percentage. 

Estimated time to complete 

10–15 minutes 

Steps 

1. Log in to PMI

2. Navigate to the Cockpit module. 

2 (4)

3. Select the Food Cost view. 

3 (4)

4. Record the total daily purchase value from each delivery invoice in Purchase column. 

Note: If purchases are made early for a future event, enter those values as Inventory instead of Purchases. 

4 (4)

5. Enter the opening and closing inventory for the period. 

5 (3)

6. Confirm closing values – verify that closing inventory and purchases for the month are finalized.

7. Save your data.

6 (3)

Expected outcome 

At the end of this process, you will have accurate purchase and inventory entries in PMI, updated food cost %, and clear insight into inventory efficiency. 

Troubleshooting 

  • Food cost % seems wrong → Check and update opening and closing inventory values. 
  • Inventory from early purchases missing → Confirm whether values should be entered under Inventory rather than Purchases. 
  • Save button does not work → Ensure the period is open and that you have the right access permissions. 
  • Turnover days look unusually high or low → Verify purchase and inventory entries; compare with historical trends; adjust purchasing practices. 

Cross-references 

Related features and modules 

  • Cockpit – for KPI and deviation review
  • Budget & Forecast – for planning and comparison 

FAQ 

Q: Can I upload invoices directly to PMI?
A: No. Food cost entries must be entered manually. 

Q: Can I adjust past months?
A: Yes, if the period is still open. Locked periods cannot be edited. 

Q: Who usually enters food cost data?
A: Typically, the Kitchen Manager or Financial Controller. 

Q: How do I calculate the food cost percentage?
A: Use the formula: Food Cost % = (Opening Inventory − Closing Inventory + Purchases) ÷ Sales. Make sure all values (inventory, purchases, and sales) are correct before calculating. 

Q: What are turnover days and how are they calculated?
A: Turnover days show how many days, on average, it takes to sell or use your inventory. This helps you understand efficiency and avoid overstocking. The formula is:

    • Average Inventory = (Opening Inventory + Closing Inventory) ÷ 2
    • Consumption/COGS = Opening Inventory + Purchases − Closing Inventory
    • Inventory Turnover = COGS ÷ Average Inventory
    • Turnover Days = (Days in period) ÷ Inventory Turnover