10/27/2026
Are your margins telling you what you think they are?
For food and beverage companies, the answer can depend partly on how inventory is costed.
Standard, average, and actual costing each provide a different view of inventory costs and margins. Choosing the right approach can make a meaningful difference in how teams evaluate performance and make decisions.
In our latest article, we break down the three costing methods and key considerations for companies using NetSuite.
Read the full article: https://zastro.com/food-and-beverage-inventory-costing-standard-average-actual/
Two food and beverage companies can buy the same pallet of ingredients, sell it at the same price, and still report different gross margins. The gap usually comes down to inventory costing. The method you choose decides which costs land in cost of goods sold, which sit on the balance sheet as invent...