Find the gap between what you counted and what you sold.
The loss & variance report is the single most useful screen in VenuOp. It shows what your counts say you used, what your sales say you should have used, and the dollar value of the gap.
Actual vs. expected usage
Opening count + purchases − closing count − logged waste = actual usage. Multiply item-level sales by the recipe, and you get expected usage. VenuOp shows you the difference.
Margins per drink and per plate
Recipe cost vs. selling price, for every item on your menu. See the items that are quietly under-margin.
Voids and comps, by employee
Voids and comps show up in the report, broken out by employee. Patterns worth reviewing are flagged — not punished.
Waste log feeds back in
Log a spill, a spoilage, or a comp from the floor. VenuOp adds it to the waste log, and the variance report uses it.
See it in your venue.
Connect your POS, import your products, and try it on your real data inside an hour.