Recipe-linked inventory
Connect stocked ingredients to recipe usage so sales can be translated into expected ingredient consumption.
Lungisa Solutions › FoodAudit
Food cost & inventory control
Turn kitchen inventory into usable cost intelligence.
FoodAudit connects physical stock, purchasing, recipes and sales information so hospitality teams can understand food usage, cost movement and recipe-linked inventory variance.
BUILT FOR
Restaurants · Hotels · Cafés · Kitchens · Hospitality groups
INVENTORY CONTROL
Count → Reconcile → Analyse → Act
VarianceException-led review
CostPeriod performance
HistoryMulti-period visibility
What it does
Built around the stock you actually manage.
FoodAudit connects physical stock, purchasing, recipes and sales information so hospitality teams can understand food usage, cost movement and recipe-linked inventory variance.
Each reporting period combines structured physical inventory information with the operational records needed to understand usage, cost and exceptions.
Core capabilities
Control the workflow, not just the count.
Prep & portion control
Represent preparation items, portions and kitchen-specific units in a practical counting workflow.
Purchases & supplier costs
Capture purchasing information and cost changes that influence food cost and usage.
Usage & variance reporting
Compare expected and actual movement on recipe-linked inventory to identify exceptions.
Cost performance
Review food-related usage and cost movements by reporting period.
Multi-period analysis
Look beyond a single week or month to identify repeating patterns and offsetting movements.
Important: FoodAudit analysis is based on the inventory, recipes and sales relationships configured for the operation. Accurate setup and source data remain essential to the quality of the reporting.
Reporting
Reports built for investigation.
The purpose is not simply to produce a count total. The reporting layer helps management understand what changed and where attention is required.
01Variance
Expected versus actual movement for tracked, recipe-linked inventory.
02Accounting / COGU
Opening, purchases, closing stock and cost-of-goods-used views.
03Stock Analysis
Usage and inventory-position analysis.
04Cost Performance
Period cost context and movement.
05Purchases
Purchase records and supplier-linked input costs.
06Recipes
Recipe structure and ingredient-cost visibility for internal operational review.
07Counts & Recounts
Detailed physical counts across kitchen and storage stations.
08Multi-Period
Cross-period analysis for recurring or offsetting movements.
Operational workflow
How FoodAudit moves from count to decision.
Structure
Products, recipes, preparation items and counting stations are organised for the venue.
Count
Physical kitchen and storeroom inventory is captured in appropriate units.
Reconcile
Purchases and recipe-linked sales are aligned to the reporting period.
Analyse
Usage, food-cost movements and variances are reviewed.
Finalise
The period is closed and made available through Lungisa Cloud reporting.
Powered by Lungisa Cloud
One service. One reporting platform.
FoodAudit operates inside Lungisa Cloud, keeping counts, reporting periods, purchases, sales and management reporting connected to the wider Lungisa environment.
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