Single source of truth for recipes, menus & purchasing
Collaborate group-wide on product development. Monitor the back of house operations. Transfer a single global number for F&B to your ERP for easy cross-checking with the P&L.
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Challenges of hotel restaurants
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Break out of data silos
Managing F&B in a hotel and ensuring product consistency across multiple locations is a tremendous undertaking. It involves many people in various locations. What’s worse is that everyone is looking at siloed data in spreadsheets and apps.2
Connectivity to ERP
Tech runs the back office of your hotel chain. The ICT team ensures the systems talk to each other. The trouble is: most software isn’t designed to share data. They don’t have the right APIs.3
Get real-time inventory info
Receiving goods and counting stock is a delicate job. People have to register incoming items with care. Hotels, however, have multiple shifts and people on duty, making stock management across outlets tedious and prone to errors.
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Food cost variance
Comparing the sales data of hotel bars and restaurants with the corresponding CoGS is vital for detecting money leakage due to over-portioning, overstocking or theft. It’s also a painfully slow process, leading to blind spots in cost control.
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Forecast procurement
An ideal hotel inventory & procurement solution forecasts a bill of materials based on bookings and historical sales data. And before generating purchase orders does a cross-check of the inventory levels. Most solutions, however, don’t.6
Streamlining finance reports
All hotel restaurant departments churn out reports. These reports often don’t correspond with the general P&L, and it takes forever to find out what went wrong. Errors only surface long after the fact, giving them ample opportunity to affect the bottom line.
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Spreadsheet hell
Recipes, stock counts, CoGS, allergens, nutritional values—all are shared in spreadsheets. The executive chef worries that local teams are working with outdated info. The finance director struggles to keep track of expenses. The F&B director loses hours a day trying to keep the supply chain running.
How Apicbase solves the issues
Apicbase is the F&B backbone of your hotel enterprise.
Our platform connects the outlets to a centralised F&B database. Everybody is looking at the same information. Vital calculations and forecasts are automated. The IT department has access to a robust set of APIs to support the hotel tech ecosystem.
Start with these modules to set up your hotel’s single source of truth for food and beverage management:
APIs
Connect everything. Our API endpoints make it easy to share lots of data in a complex IT architecture.
Single source of truth for Hotels
Don’t wait until the P&L and CoGS analysis to detect profit leaks.
The outcome
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Single source of truth
Everyone is looking at the same information. Staff at every location has instant access to up-to-date F&B data. Calculations are automated and centralised.2
Consistency in quality
Your teams use precise recipe specs and step-by-step prep guidelines. Menu targets, allergen labels, and nutrient calculations get real-time updates.3
Speedy approval flows
The development chefs work in a dedicated cloud environment to collaborate on recipes and tech sheets. HQ can follow the progress in Apicbase and sign off on the menus. Purchase orders are matched with the corresponding invoices for a flawless payment flow.4
Automated BOM to PO flow
Apicbase processes inventory and sales data. Next, it generates bills of materials that turn into purchase orders at the touch of a button. Additionally, procurement data can be shared with the finance team.5
Minimal touchpoints
Physical touchpoints and manual actions are minimal—no more error-prone print-outs or manual hand-overs. Metrics are automated, and all information is digitally available but protected by user permissions.6
Solid tech ecosystem
No more data silos. Your IT department has access to a robust set of APIs to support the hotel’s tech ecosystem.7
