Report of Theoretical and Actual Consumption
PizzaGest calculates consumption in two ways: actual consumption and theoretical consumption. This page explains how each one is obtained and which one to use.
How PizzaGest calculates actual consumption
Actual consumption is obtained from physical counts: opening stock − closing stock + incoming goods (delivery notes) during the period.
- It requires an employee to have counted the stock on site on the first and the last day of the range, and the incoming goods to be recorded in the system.
- It measures what has really left the stockroom, including losses, breakages and movements not reflected in sales.
How PizzaGest calculates theoretical consumption
Theoretical consumption is a mathematical calculation: for each item, the application multiplies the quantity per recipe (the item's recipe) by the quantity sold recorded in the POS.
Example. If a pizza uses 200 g of sauce and 10 pizzas were sold, the theoretical consumption of sauce is 10 × 200 g.
This value is useful for planning purchases and detecting deviations, but it does not certify the actual stock, because it is not based on a physical count.
Quick guide to decide which one to use
| If you want to… | Use |
|---|---|
| Know what has really been used | Actual consumption. It requires opening and closing inventories. |
| Estimate needs and compare with recipes | Theoretical consumption. It can be calculated for any period. |
Operational key. Compare both to obtain the deviation; that difference reveals losses, recipes not being followed or recording errors.
Limitations and risks
- Actual consumption: it depends on the quality of the inventory. Wrong counts or unrecorded delivery notes distort the result.
- Theoretical consumption: it assumes strict compliance with the recipes. It does not capture waste, theft or portioning errors.
Practical recommendation. Take periodic inventories, record the delivery notes when you receive the goods and review the deviations regularly to correct processes.
Conclusion
Both consumptions are complementary: the theoretical one is used for planning and recipe control; the actual one certifies what has really left the stockroom. The comparison between the two is the operational KPI that reveals losses and opportunities for improvement.