Food cost is derived live from what's actually selling, priced at current vendor invoice costs and adjusted for usable yield. Labor is the real cost of who is clocked in right now; the owner's comp is taken as draws, not payroll.
Product mix · live
By category
Selling out · 86 board
Currently 86'd
Nothing 86'd — everything's on.
Cost by ingredient · today
Waste & variance
Theoretical (recipes × invoices)
$0
Actual run-rate (book 33.3%)
$0
Waste & shrink · estimated
$0
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Kuroshio Sushi Co. is a fictional restaurant. Live service and costs are simulated; the year figures come from the generated books. Per-item plate costing stays with the operator — food cost here is derived from the sales mix and vendor invoice prices.