Track food cost while the week is still fixable.
Board86 connects supplier invoices, sales reports, inventory counts, and operator-set targets so restaurants can see food cost movement before the month-end P&L.
Request access(Opening inventory + purchases - closing inventory) / food sales
Food cost needs invoice detail, not just invoice totals.
Restaurant food cost changes when vendor pricing moves, pack sizes change, credits are missed, inventory is late, or sales mix shifts. Board86 is built to preserve invoice line-item detail so operators can see the trend behind the percentage.
Instead of waiting for a monthly accounting close, Board86 gives the operator a weekly read: food cost against target, recent purchasing, new items, and vendor price changes that may explain the movement.
Invoices
Purchases come from confirmed supplier invoices, with categories and line items reviewed by the manager.
Sales
POS sales reports provide the denominator for food cost and show weekly revenue movement.
Inventory
Monthly inventory counts can convert purchases into true cost of goods sold by bucket.
Questions Board86 helps answer
- Is food cost above the target this week?
- Did food cost move because purchases rose, sales fell, or inventory changed?
- Which vendor prices increased since the previous invoice?
- Which new items or pack changes appeared this week?
- Is prime cost still inside the restaurant's target?
Built for operators, not month-end archaeology.
The useful moment for a food cost number is before the next buying decision, not three weeks after the month closes. Board86 keeps the weekly dashboard close to the source documents so operators can move from percentage to invoice evidence quickly.
See your food cost this week.
Founding Canadian restaurants are onboarding now.