Viewing the Unit Variance Report

The Unit Variance Report calculates the variance between actual and theoretical costs or usage of food ingredients in terms of quantity.

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 Unit Variance Report.

To View the Unit Variance Report:

Go to Reports > Actual vs. Theoretical > Unit Variance.
On the Unit 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.

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

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

Headings	Description or Calculation
Total	This row sums up the Variance $ column only.
MAJOR PRODUCT CATEGORY : PRODUCT CATEGORY	The Major Product Category is the first level in the product category hierarchy. Product Category is the second level. Major Product Category is created from a class in NetSuite. Product Category is created from a subclass of a Major Product Category class. In the report, the Major Product Category : Product Category is sorted in descending order of Quantity Variance of ingredients, 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.
INGREDIENTS	The inventory name of the ingredient.
DESCRIPTION	The purchase description of the ingredient.
UOM	The stock Unit of Measure (UOM) of the ingredient.
OPENING COUNT	The ingredient quantity, in stock units, recorded in the first Shelf-to-Sheet Count record within the Start Count Date and End Count Date.
PURCHASES	Purchases of the ingredient made within the Start Count Date and End Count Date.
TRANSFER IN	The ingredient quantity transferred into the location, within the Start Count Date and End Count Date.
TRANSFER OUT	The ingredient quantity transferred out from the location, within the Start Count Date and End Count Date.
CLOSING COUNT	The ingredient quantity, in stock units, recorded in the last Shelf-to-Sheet Count record within the Start Count Date and End Count Date.
ACTUAL USED	The actual quantity of the ingredient used. Quantities 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. Quantities 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 USED	The total quantity of the ingredient sold. Quantities are added to this column for any sales order, invoice, cash sale, or any positive adjustment to Cost of Goods Sold. Quantities are subtracted from this column for any credit memo, return authorization, cash refund, or any negative adjustment to Cost of Goods Sold.
QUANTITY VARIANCE	Quantity Variance is a quantity in stock units, calculated by: Actual Used (Qty) - Theoretical Used (Qty)
VARIANCE $	Variance $ is a monetary value, calculated by: Actual Used ($) - Theoretical Used ($)

Headings

Description or Calculation

Total

This row sums up the Variance $ column only.

MAJOR PRODUCT CATEGORY : PRODUCT CATEGORY

The Major Product Category is the first level in the product category hierarchy. Product Category is the second level. Major Product Category is created from a class in NetSuite. Product Category is created from a subclass of a Major Product Category class. In the report, the Major Product Category : Product Category is sorted in descending order of Quantity Variance of ingredients, 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.

INGREDIENTS

The inventory name of the ingredient.

DESCRIPTION

The purchase description of the ingredient.

UOM

The stock Unit of Measure (UOM) of the ingredient.

OPENING COUNT

The ingredient quantity, in stock units, recorded in the first Shelf-to-Sheet Count record within the Start Count Date and End Count Date.

PURCHASES

Purchases of the ingredient made within the Start Count Date and End Count Date.

TRANSFER IN

The ingredient quantity transferred into the location, within the Start Count Date and End Count Date.

TRANSFER OUT

The ingredient quantity transferred out from the location, within the Start Count Date and End Count Date.

CLOSING COUNT

The ingredient quantity, in stock units, recorded in the last Shelf-to-Sheet Count record within the Start Count Date and End Count Date.

ACTUAL USED

The actual quantity of the ingredient used.

Quantities 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.

Quantities 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 USED

The total quantity of the ingredient sold.

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

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

QUANTITY VARIANCE

Quantity Variance is a quantity in stock units, calculated by:

Actual Used (Qty) - Theoretical Used (Qty)

VARIANCE $

Variance $ is a monetary value, calculated by:

Actual Used ($) - Theoretical Used ($)

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

To View the Unit Variance Report:

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