Weekly Food Cost Variance Agent

Actual food cost often runs above theoretical cost, and nobody finds out why before the next week starts. This agent compares the week's actual food cost from inventory counts and purchases with theoretical cost from sales and recipes. It breaks the gap down by item and ranks items by dollar impact. For the biggest gaps it checks invoice prices, waste logs and count errors in turn. If a count looks wrong, it asks for a recount before blaming the kitchen. A supplier price rise shows as variance until recipes are updated, so it flags recipe costs to update. It drafts a short report with likely causes and actions. The manager approves actions such as portion training or a supplier call.