How does Business Central calculate Central Kitchen recipe yield loss?

Central Kitchen Production BOMs specify 'Scrap %' or 'Yield Loss Factor' on raw ingredients (e.g., trimming beef or peeling vegetables). Business Central factors this loss into actual unit product cost.

What is POS Recipe Deconstruction (Sales Explosion) in restaurant ERP?

When a restaurant sells a burger at POS, Business Central deconstructs the burger into raw ingredients (bun, patty, sauce, packaging) and posts consumption entries directly against store inventory.

Restaurant Chains & F&B Franchises: Central Kitchen Costing & POS Integration

1. Executive Summary & Restaurant Food Cost Variance

Multi-unit restaurant chains and F&B franchises struggle with Food Cost Variance—the gap between theoretical inventory usage (recipes sold) and actual physical kitchen stock remaining. Unmapped prep loss at central commissaries and unrecorded kitchen waste erode gross margins.

By implementing Central Kitchen Assembly BOMs with Yield Loss Factors and POS Sales Recipe Deconstruction Codeunits in Business Central, F&B operators achieve sub-1% food cost variance across all store locations.

2. Central Kitchen Prep Production BOM & Yield Loss

Central Kitchens prepare bulk batches (marinated meats, sauces, pre-cut vegetables) for distribution to retail branches. Business Central Assembly BOMs factor in shrinkage and trimming loss during prep.

3. Production AL Code: POS Sales Recipe Deconstruction

Below is a production AL Codeunit that automatically deconstructs sold POS menu items into raw ingredient consumption entries at store level:

Codeunit 50210 POS Recipe Explosion Engine.al

codeunit 50210 "POS Recipe Explosion Engine"
{
    Access = Public;
    Subtype = Normal;

    procedure ProcessDailyPOSSales(StoreLocationCode: Code[10]; MenuItemNo: Code[20]; QtySold: Decimal)
    var
        BOMHeader: Record "BOM Component";
        ItemJnlLine: Record "Item Journal Line";
        LineNo: Integer;
    begin
        // Deconstruct Sold Menu Item into Raw Ingredients
        BOMHeader.SetRange("Parent Item No.", MenuItemNo);
        if not BOMHeader.FindSet() then
            exit;

        repeat
            LineNo += 10000;
            ItemJnlLine.Init();
            ItemJnlLine."Journal Template Name" := 'ITEM';
            ItemJnlLine."Journal Batch Name" := 'POS-CONSP';
            ItemJnlLine."Line No." := LineNo;
            ItemJnlLine.Validate("Entry Type", ItemJnlLine."Entry Type"::Consumption);
            ItemJnlLine.Validate("Item No.", BOMHeader."No.");
            ItemJnlLine.Validate("Location Code", StoreLocationCode);
            
            // Factor in Raw Ingredient Quantity & Yield Loss Scrap %
            ItemJnlLine.Validate(Quantity, (BOMHeader."Quantity per" * QtySold) * (1 + (BOMHeader."Scrap %" / 100)));
            ItemJnlLine.Insert(true);
        until BOMHeader.Next() = 0;
    end;
}

4. Intercompany Franchise Royalty & Store Invoicing

Automating inter-company shipments between Central Kitchen corporate entities and franchised branch locations via automated Intercompany Sales/Purchase Invoices.

5. Theoretical vs Actual Food Cost Variance Log

Comparing theoretical recipe usage against physical stock count journals flags portion control issues or kitchen theft in real time.

6. Measurable Food Cost Savings & ROI

3.8%

Reduction in Total Food Cost (COGS)

< 1%

Theoretical vs Actual Variance

100%

Automated Intercompany Franchise Invoicing

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Restaurant Chains & F&B Franchises: Central Kitchen Costing & POS Integration

1. Executive Summary & Restaurant Food Cost Variance

2. Central Kitchen Prep Production BOM & Yield Loss

3. Production AL Code: POS Sales Recipe Deconstruction

4. Intercompany Franchise Royalty & Store Invoicing

5. Theoretical vs Actual Food Cost Variance Log

6. Measurable Food Cost Savings & ROI

Need Expert Technical Guidance?

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