Bill of Materials (BOM) & Costing
Kalkulasi Resep & HPP Menu
Hubungan langsung antara penjualan POS dengan konsumsi stok bahan baku dan kalkulasi Food Cost %.
| Menu / SKU | Cabang | Kategori | Harga Jual | Estimasi HPP (BOM) | Food Cost % | Versi Resep | Rincian Bahan |
|---|---|---|---|---|---|---|---|
| Aged Parmigiano Truffle FriesRS-M04 | RESTO | Starters & Greens | Rp 65.000 | Belum di-set | 0% | v1 | |
| Charcoal Grilled Wagyu Ribeye MB5 (200g)RS-M01 | RESTO | Prime Grill & Steaks | Rp 385.000 | Rp 196.000 | 51% | v1 | |
| Norwegian Salmon Beurre BlancRS-M02 | RESTO | Prime Grill & Steaks | Rp 215.000 | Belum di-set | 0% | v1 | |
| Pure French Butter CroissantCF-M04 | CAFE | Artisan Bakery & Brunch | Rp 38.000 | Belum di-set | 0% | v1 | |
| Signature Gourmet Caesar SaladRS-M03 | RESTO | Starters & Greens | Rp 75.000 | Belum di-set | 0% | v1 | |
| Single Origin Gayo EspressoCF-M01 | CAFE | Specialty Coffee | Rp 32.000 | Belum di-set | 0% | v1 | |
| Sourdough Smashed Avocado ToastCF-M05 | CAFE | Artisan Bakery & Brunch | Rp 68.000 | Belum di-set | 0% | v1 | |
| Spanish Iced Honey LatteCF-M03 | CAFE | Specialty Coffee | Rp 48.000 | Belum di-set | 0% | v1 | |
| Velvet Flat WhiteCF-M02 | CAFE | Specialty Coffee | Rp 45.000 | Rp 10.620 | 24% | v1 |