FeaturedPURCHASING AND PLANNING
How to calculate purchasing needs from the menu
How to work out how much to buy from the menu. Book balance, open orders and available stock are different numbers.
12 min read
MEPO ARTICLES
Articles on collective catering management
Each guide explains one topic, such as COGS, purchasing needs or meal counts. It shows how the topic works in the routine of one or several Units and how MEPO handles it.
The legal, tax and sanitary references in these guides are Brazilian. Check the rules that apply in your country before applying them.
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PRODUCTION AND MEASUREMENT
Forecast, produced, served and billed: why the numbers differ
Each quantity records a different fact. Mixing them erases discrepancies that operations need to explain and that the contract needs to reconcile.
11 min read
COSTS AND PROFITABILITY
How to calculate and interpret COGS in an industrial kitchen
Buying is not consuming. To calculate COGS you need the stock movements, a costing method, the accounting period and the revenue for the same period.
13 min read
RECIPE SHEETS
How to organize recipe sheets across multiple Units
The corporate recipe sheet is the reference. When a Unit needs a different composition, record the difference as a version of the sheet, not as a loose copy.
12 min read
PRODUCTION AND STOCK
How to control losses, leftovers and food returned to stock
Loss, clean leftovers, service-line leftovers and plate waste are different facts. Each needs its own record, destination and analysis.
13 min read
MENUS
How to organize menu approval and versioning
An approved menu needs to remain a reference. Later changes should create another version and record what was actually served.
12 min read
COSTS AND PROFITABILITY
How to compare costs and profitability across Units
A fair comparison needs the same period, cost policy, scope and denominator. A lower cost on its own does not mean a better operation.
13 min read
STOCK
Stock control in an industrial kitchen: receipts, issues, counts and average cost
The stock balance, the count and the cost should be explained by the receipts, issues and adjustments that were recorded.
14 min read
UNIT MANAGEMENT
Spreadsheet or system for managing a catering unit: when it makes sense to migrate
A spreadsheet works for small, stable processes. A system makes more sense when users, Units, approvals and histories need to work together.
12 min read
MEASUREMENT AND BILLING
How measurement and billing work in collective catering contracts
The contract defines which quantity can be billed. Planning, production, service, measurement and billing need to stay separate.
14 min read
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