Profit & loss

Accounts with other locations

Every pull-out and every tray of cooked food sent between 528 Minimart, the café and the outlets is billed at cost by the one who sent it. Settle each balance at the end of the week. Record a payment once, on either side.

At the outlets, cost of goods = stock at the start of the period + pull-outs and food received − stock still on hand at the end. Unsold stock stays an asset. Give every cooked item a recipe on the Inventory page: each sale then deducts its ingredients automatically, so the closing stock is right without a weekly count. Use Count only to correct spoilage or mistakes.

Revenue counts completed sales (till, dine-in, pickup, delivery) net of points used, plus delivery fees. Cost of goods sold uses the unit cost of the supplies each recipe consumed, at the time the order was prepared. Stock purchases are not listed as expenses, because their cost is already counted through cost of goods sold; they appear in the cash summary instead.

Expenses