Dispatch report: cost and gross margin
Integral plan
Analyse what you sold in a period: units, cost, sales and gross margin, by customer and by product, and export it to Excel.
What it is for
The Warehouse dispatch report answers the question “what have I sold and how much have I made from it?”. It adds up the dispatches for a period and shows you the units, what they cost you, what you charged and the gross margin, by customer and by product.
It is used by the owner and whoever looks after the bakery's figures, for example to review the month, spot the customer who leaves the least margin or compare with the previous month.
Before you start
- It's part of the Integral plan.
- The report is only as good as your data: confirmed dispatches, selling prices on every line and recipes with up-to-date costing.
Run the report
Go to Sales › Warehouse dispatch report.
Choose the period
In Analysis period enter the dates, or use the Quick range: Today, This week, Last week, This month or Last month.
Filter if you want
By Customer or by a specific Ingredient/Recipe. Click Update; Clear removes the filters.
Read the results
At the top, the indicators; below, the top items, how dispatches have evolved and the line-by-line detail.
| Date | Document | Customer | Article | Quantity | Cost | Sale | 3Margin |
|---|---|---|---|---|---|---|---|
| 15/10 | AL-0410 | Cafetería El Puerto | Cheesecake | 6 | €68.94 | €142.80 | €73.86 |
| 15/10 | AL-0411 | Hotel Mirador | Butter croissant | 96 | €33.60 | €86.40 | €52.80 |
- 1Cost valuation: raw materials plus labour for what has left.
- 2Estimated gross margin: sales minus cost, in euros and as a percentage, compared with the previous month.
- 3The detail lets you see the margin of every line, customer by customer.
What each section tells you
| Section | What it shows |
|---|---|
| Total units out | The units that have left, split between recipes and ingredients, and the change against the previous month. |
| Cost valuation (RM + LC) | What it cost you to produce what you sold, with the average cost per unit. |
| Sale valuation | What was invoiced on those dispatches, with the average price per unit. |
| Estimated gross margin | Sales minus cost, in euros and in %, and the difference with the previous month. |
| With transformation / Without transformation | What you make (recipes) versus what you resell as it is (ingredients and accessories), with their share of the total. |
| Top 10 Articles | The products that sell most. |
| Details of warehouse outputs | Each line with date, document, customer, item, type, quantity, cost, sale, margin, status and dispatch temperature. |
Tips
- A negative margin is almost always a recipe without an updated cost or a line with a zero price. Open the document and check it.
- Filter by your three best customers: you'll see whether the price lists you give them pay off. Adjust the price lists or the selling price if not.
- Official turnover figures come from your invoicing software; this report is for making decisions, not for filing returns.