Cost Tracking and Reporting in London
Samy Kheloufi Minka Verkaar @... Daniel Bisson-Routhier Celine Puech Duncan Hilliard
I'm working with Google's Catering team on setting up their London office for ordering F/B. They shared how they want to track item unit costs. They don't seem to think of Unit Cost as one number, but as the sum of different components: Cost of Goods, Production Labour, etc. They're looking at reporting on total costs in each of those categories.
Does any of this sound familiar to any of you? Looking for confirmation and possible solutions you can recommend if you've already solved for this with other customers in the region.
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Hi Tony, firstly, I've only worked with Momentus Priava & Momentus Elite. In the past, when I have had a client who wanted to split the revenues or attribute costs like this, I would use a financial package. One selling price, multiple components with their own revenue and/or cost elements. Those items that do not need the revenue split would be standard items. I've not used a % of the value to calculate the splits, just the actual monetary values previously. I hope this helps. D
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Hi Tony, I’m familiar with this method of calculation and know that more venues use it. However, we don’t have a very straightforward way to calculate this in Enterprise because, as you mentioned, we only have one cost price field. For example, Jaarbeurs calculates the total cost price (including components) outside Momentus, and the Cost Price field in Momentus then reflects that total.
Duncan’s solution definitely works if you can use packages, but I don’t think you’d want to create a package for every single item. That said, it depends on how far they’re willing to go.
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