Viewing the Dollar Variance Report

The Dollar Variance Report calculates the variance between actual and theoretical costs or usage of food ingredients in monetary value. The report also indicates the percentage of the cost against the gross sales of a product category.

Note:

At least two completed and approved Shelf-to-Sheet Count records must exist for a subsidiary and location, to enable the system to generate the Actual vs. Theoretical Dollar Variance Report.

To View the Dollar Variance Report:

  1. Go to Reports > Actual vs. Theoretical > Dollar Variance.

  2. On the Dollar Variance Reports search page, you can use the default values in the following search filters or change them to refine the search:

    • Subsidiary – By default, only the subsidiary of the current user is displayed and can be selected.

    • Location – By default, the location of the current user is displayed. If the user's location does not exist or the Location field is blank, the dropdown field lists all the locations under the user's subsidiary.

    • Start Count Date – The Start Count Date of a Shelf-to-Sheet Count record when the Dollar Variance Report will begin. By default, the Start Count Date is set 31 days before the current date. The Start Count Date must be earlier than or on the same date as the End Count Date.

    • End Count Date - The End Count Date of a Shelf-to-Sheet record when the Dollar Variance Report will end. By default, the End Count Date is set on the current date.

    Note:

    The date range between the Start Count Date and End Count Date must not exceed 365 days.

    Click Search.

    Each variance report is a comparison of the Start Count Document and End Count Document of two Shelf-to -Sheet Count records.

    Note:

    If there are multiple shelf-to-sheet counts in one day, only one variance report will be generated, which compares the earliest Start Count and latest End Count within that day.

  3. From the Dollar Variance Reports list, click the View link of the Dollar Variance Report you want to view.

    The Dollar Variance Report is displayed with the Subsidiary, Location and Date Range indicated. It lists food ingredients including all posted transactions for them, from the specified Start Count Date until the End Count Date.

    The Dollar Variance Report contains column and row headings with the following information:

    Headings

    Description or Calculation

    Total

    This row sums up values in each monetary or percentage column.

    MAJOR PRODUCT CATEGORY

    The Major Product Category of the ingredient is the first level in the product category hierarchy. Major Product Category is created from a class in NetSuite. In the report, the Major Product Category is primarily sorted in descending order of % of Sales Net Variance, and if this value is the same for major product categories, secondary sorting is based on alphabetical order. If an ingredient does not have a Major Product Category, "No Product Category" is indicated. The total of a Major Product Category is also indicated.

    PRODUCT CATEGORY

    The second level Product Category of the ingredient. Product Category is created from a subclass of a Major Product Category class. In the report, the Product Category primarily is sorted in descending order of % of Sales Net Variance, and if this value is the same for product categories, secondary sorting is based on alphabetical order. If an ingredient does not have a Product Category, "No Product Category" is indicated. The total of a Product Category is also indicated.

    INGREDIENTS

    The inventory name of the ingredient.

    All ingredients under a Product category are primarily sorted in descending order of % of Sales Net Variance, then secondary sorting is based on alphabetical order.

    DESCRIPTION

    The purchase description of the ingredient.

    GROSS SALES ($)

    The total sales of the ingredient including invoice and cash sales, and calculated at the Major Product Category level.

    ACTUAL USAGE ($)

    The actual usage of the ingredient.

    Amounts are added to this column for any sales order, invoice, cash sale, as well as inventory adjustment, inventory count or shelf-to-sheet count record resulting in negative value or quantity adjustment to the item or ingredient.

    Amounts are subtracted from this column for any credit memo, return authorization, cash refund, as well as inventory adjustment, inventory count or shelf-to-sheet count record resulting in positive value or quantity adjustment to the item or ingredient.

    THEORETICAL USAGE ($)

    The total cost of the ingredient sold.

    Amounts are added to this column for any sales order, invoice, cash sale, or any positive adjustment to Cost of Goods Sold.

    Amounts are subtracted from this column for any credit memo, return authorization, cash refund, or any negative adjustment to Cost of Goods Sold.

    NET VARIANCE ($)

    Net Variance is a monetary value, calculated by:

    Actual Usage - Theoretical Usage 

    % OF SALES ACTUAL USAGE

    % of Sales Actual Usage is calculated by:

    (Actual Usage($) / Gross Sales($)) * 100

    % OF SALES THEORETICAL USAGE

    % of Sales Theoretical Usage is calculated by:

    (Theoretical Usage($) / Gross Sales($)) * 100

    % OF SALES NET VARIANCE

    % Of Sales Net Variance is calculated by:

    (Net Variance($) / Gross Sales($) ) * 100

  4. Click Export to CSV, to generate a CSV file of the Dollar Variance report.

Related Topics:

Actual vs. Theoretical Variance Reports
Granting Roles Access to Variance Reports and Related Features
Setting the Transaction Date Range of Actual vs. Theoretical Variance Reports
Setting the Actual vs. Theoretical Email Group
Viewing the Unit Variance Report

General Notices