#cost-of-goods-sold
Learn how to calculate and track cost of goods sold for inventory valuation
Ground beef hit about $6.75 a pound and steak $12.80 in May 2026, with the U.S. cattle herd at a 75-year low of 86.2 million head and relief unlikely before 2028. This guide shows restaurants and butcher shops how to recost every beef item, spread increases across the menu, move down the carcass, and track item-level margin after the change.
A returnless refund is a sales allowance, not a return. No inventory comes back, so nothing gets restocked and COGS stays put. This guide gives the per-SKU break-even math for when letting a customer keep a $40 item beats paying return shipping, the exact double-entry bookings for restocked returns, keep-it refunds and unsellable returns, the sales-tax posting, fraud guardrails, and the three metrics that show whether the policy is working.
A feed mill's books must separate customer-owned grain from mill-owned inventory, record custom-grind fees as service revenue rather than inflated purchases and sales, cost each batch from ingredient lots through COGS, and make shrink and moisture variances visible — this guide walks through the ownership test, four revenue streams, lot-level inventory records, and a 10-step month-end close.
How a screen-printing shop tracks blank garments and ink as job-level inventory, prices each additional color as a production change rather than extra ink, and sets a rework reserve from actual misprint history — plus a weekly close routine that ties deposits, job costs, and margins together.
Cash discounts like 2/10, net 30 can be recorded two ways — reduce purchases, or credit a separate discount account — and the IRS expects one method applied consistently. How each choice changes COGS, closing inventory, and year-end reconciliation for a retailer, plus an invoice workflow that keeps discounts from silently distorting margins.
A 100-pound batch of raw beef can yield just 42 pounds of sellable jerky. How small meat-snack makers turn measured dehydration loss into accurate per-ounce COGS, build a chart of accounts around batch production, and link ledger entries to the HACCP validation records FSIS requires.
A feed store guide to costing bulk feed and bagged SKUs at delivered cost—allocating inbound freight, choosing FIFO or weighted average, counting bulk bins to expose shrink, and reconciling the inventory subledger monthly.
A chart-of-accounts and KPI framework for auto repair shops that separates parts and labor profit, tracks effective labor rate against posted door rate, and books comebacks and warranty work as visible costs instead of hidden losses.
A comic shop is three businesses sharing a register—non-returnable new issues, long-tail back issues, and consignment—so split them in your chart of accounts, book prepaid pull lists as deferred revenue, and capitalize grading fees into inventory instead of expensing them.
A craft brewery accounting guide covering the 2026 federal beer excise tax rates ($3.50/$16/$18 per barrel under CBMA), how to book keg deposits as a liability instead of revenue, and a channel-level chart of accounts that separates taproom, self-distribution, and wholesale margins.
A practical guide for furniture retailers on booking special-order deposits as liabilities, recognizing revenue on delivery under ASC 606, and financing the showroom through seasonal slow periods with floor planning and a 13-week cash forecast.
A plantwide overhead rate cross-subsidizes products — undercosting complex low-volume jobs by 35% or more. This guide shows how to calculate a defensible predetermined rate, reconcile applied vs. actual overhead monthly, and graduate to ABC or time-driven ABC when product and volume diversity make a single rate lie.
