How to make the table of daily necessities for food and beverage procurement?

Two-level classification, if there are many, three-level classification is also acceptable. For example, raw materials are divided into main materials and auxiliary materials, seasoning, oil, raw powder and so on. Respectively arranged under the main ingredients, meat, eggs, vegetables and auxiliary materials. If false, it is a column item, and the date can be a line item.

It's best to keep accounts by category, and record seasonings, meat dishes, vegetarian dishes, seafood products and dry goods in different entry-exit account books, which is convenient for statistics, and can also analyze the approximate monthly usage and use funds. With specific data, we can get better discounts and better quality and delivery services with suppliers.