0-4-1-understand-food-cost-percentage

name	0.4.1-understand-food_cost_percentage
description	[0.4.1] Cost of ingredients divided by food sales revenue

understand-food_cost_percentage

CALL NUMBER: finance_and_costing.food_cost_percentage DEFINITION: Cost of ingredients divided by food sales revenue

Invoke this skill to understand food_cost_percentage down to its primitives. The RELATIVE ROOT below is the least-fixed-point closure of everything it bundles from — the full import cone, grouped by the lib each prim comes from. Projected from a prover-typed KB (MAP/SWI-Prolog consistency gate): every reference below resolves.

THE RELATIVE ROOT (the import cone, by lib)

from finance_and_costing

• average_check (d1): Average total spent per table or party
• food_cost_per_plate (d1): Ingredient cost for single menu item
• menu_price (d1): Listed price for menu item
• combo_meal_cost (d2): Ingredient and labor cost of bundled meal deal
• liquor_cost_percentage (d2): Cost of spirits relative to spirit sales
• portion_cost (d2): Cost of one serving portion of item
• plate_cost (d3): Total cost of ingredients in finished dish
• pour_cost (d3): Cost of alcohol poured versus alcohol revenue
• cook_time_cost (d4): Labor cost of active cooking per item
• plating_cost (d4): Labor cost to assemble and plate finished dish
• prep_time_cost (d4): Labor cost of preparation work per item
• recipe_cost (d4): Total ingredient cost per recipe batch
• ingredient_cost (d5): Price paid for individual food ingredient

CONSUMERS (what needs this)

analytics_reporting_dashboard, cost_analysis, cost_of_goods_sold, ingredient_level_inventory, inventory_management_system, menu_engineering, menu_engineering_software, portion_control_technology, prime_cost, recipe_costing_software, spoilage_tracking, unified_inventory, waste_logging

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Projected from the restaurants KB (2849 concepts / 2428 relations) — consistency-typed by MAP; the facet list after the colon IS the cross-lib dependency web.

(leaf — this is an actual skill.)