Data Exchange
Updated on 11/23/2018
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iikoChain 6.2
Terms and Abbreviations

Item Cost Norm

The value calculated as a ratio of ingredient cost to the cost of the dish multiplied by 100%.

Dangerous Operation

An operation that can be potentially used for abuse and theft. In iiko, these operations are:

  • Cancellation of guest bill
  • Bill reprinting
  • Service reprinting
  • Void order
  • Deletion of unprinted items (only in "Fastfood" mode)
  • Deletion of printed items without writing off ingredients
  • Deletion of printed items with ingredients write-off on the house
  • Closing of order on credit
  • Closing of order without revenue
  • Delete printed items with write-off
  • Open a personal shift by PIN code
  • Manual attendance creation and editing

Accounting day

The date on which the outlet's financial performance results are recorded. It corresponds to a calendar day. The start time of the accounting day is 00:00 and the end time is 24:00

Estimated net cost

The approximate purchase price for the stock list item that will be used during calculation of its cost in the event that there have been no receipts in storage. It is used for estimating the cost of a new dish and its expected profitability. This value is set manually.


This indicator is calculated for every storage separately. If a stock list item is a product or a dish (prepared component or modifier) with the "Write off ready dish/prepared component" write-off method, the MWAC method is used for calculation. Otherwise, it is performed by the COST method (for dishes with "Write off ingredients" method).

The value of this indicator is used in current business activities.

aMoving Weighted Average Cost  (MWAC)

Cost calculation is described in the Example of Cost Calculation article. 

The weighted average cost of an item for all receipt operations on the system date. It is calculated as a ratio of the total cost and stock of this item to their quantity. The total cost of goods in storage is estimated as the total of all receipts of these goods minus all write-offs from this storage since the start of the outlet's operation. If there is storage balance, then the receipt price is used in calculation. If there have not been any receipts the Estimated cost is used in calculation.

Recalculation of this value is not performed at the end of reporting period but at every receipt, which can be recorded in one of the following documents:

  • Invoice
  • Cooking Record
  • Internal Transfer


Item cost according to the latest receipt data. LIFO is an operation of delivery acceptance under an invoice on the date nearest (below) to the current system date. It is calculated by the price specified in the invoice (if the invoice contains several items of the same product, the weighted average value is calculated). If there have not been any receipts of this item, the value will be not be defined.

Comparative analysis of the corrcost of raw products and cost by LIFO allows you to monitor suppliers' price increases and reassess ready dishes.

aCost of Raw Products (COST)

Actual сorrcost of an item based on recipe data. It is calculated only for items with recipes as a total of the cost of ingredients (including the specified norms) and calculated according to the MWAC algorithm.

If the cost of even one ingredient is an estimated one, the cost of raw products is also estimated.

If an ingredient is a component (which also has a recipe) with the "Write off ready dish/prepared component" write-off method and has no receipts registered for it, its Estimated cost will be used for the calculation.

Cost calculation is described in the Example of Cost Calculation article. 

Cost of Raw Products based on Recipe Changes (COST*)

This indicator is calculated when changes have been made to a recipe but those changes have not yet been saved. The calculation is performed in online mode according to the COST algorithm, but based on current data.

LIFO Cost of Raw Products (LIFOCRP)

Cost of item by LIFO based on recipe data. This is only calculated for items with recipes according to the COST algorithm, but the cost of ingredients is estimated according to the LIFOC algorithm. If the cost of even one ingredient is not defined (there have been no receipts) the Estimated cost used for calculation.