Data nobody uses.
The system captures everything, but the reports don't tell you what to fix.
The method
Every system counts. Ours controls.
Most control systems capture data. FBHcontrol organizes your entire operation around control, so the numbers you get are numbers you can act on.
The method in two minutes
Why systems fail
If you've tried other systems and something still doesn't add up, you're not wrong.
Cost from the last invoice.
When cost comes from the last purchase price, your food cost changes depending on when you buy.
Hours of counting, no answers.
The team spends hours counting, and the counts still don't explain the losses.
Surprises at month-end.
You find out what went wrong when the month is already closed.
Recipes that break.
Change a supplier, a brand or a package size, and recipes and costs stop working.
Spreadsheets on the side.
When the system falls short, the team goes back to Excel, and control is lost.
None of these is a software problem. They're method problems.
The difference
The usual way. The FBHcontrol way.
The usual way
The FBHcontrol way
The usual wayEverything is counted the same way
The FBHcontrol waySpecific control cycles, designed for your operation
The usual wayCosting methods that don't give you your true cost
The FBHcontrol wayTrue cost with moving average cost, always up to date, even when an invoice arrives late
The usual waySurprises at month-end
The FBHcontrol wayReal vs. theoretical cost, every day
The usual wayData closed without review
The FBHcontrol wayData quality audit before every close
The usual wayRecipes tied to a supplier
The FBHcontrol wayRecipes that keep working when the supplier, brand or package changes
The usual wayControl only where there's a ticket
The FBHcontrol wayControl with or without a ticket: buffets, banquets and institutional dining
The usual waySoftware installed and left alone
The FBHcontrol wayMethod, training and ongoing support
Adapted to your operation
You choose how deep you want to go. The same method, the same precision.
Not every operation can sustain the same routine. You decide how much to control; the method makes sure that what you control is exact. The result is the same: better profitability.
Basic control
The essentials that protect your sales: the key product of every dish and every drink, always under control.
Control plus
The standard: the full method across purchasing, production and sales.
Deep control
Every product, every movement, every location, for operations that want to see everything.
Your team can move to a deeper level whenever your operation is ready.
From day one
From implementation to your first reliable close.
- 1
Diagnosis
We review your operation and find where the gap between theoretical and real cost is.
- 2
Set-up
We adapt the method to your operation: warehouses, recipes, suppliers and POS.
- 3
Support
Your team learns the routine with us at their side.
- 4
First reliable close
Real vs. theoretical cost you can trust, and act on.
Average implementation: 30–60 days
35 years
The method hasn't changed. The software keeps getting better.
Since its first version, the software has gone through 12 generations and moved to the cloud. The principles of control are the same ones working today for clients who have been with us for more than a decade.
Our story →Before you decide
The questions we hear most.
Do I need to change my POS?
No. We integrate with Simphony, Aloha, PAR and other major systems, and a new interface usually takes 1–2 days.
How long does implementation take?
30 to 60 days on average, depending on the size of your operation.
What if my team isn't very disciplined?
That's what control levels are for: we start with what your operation can sustain, without losing precision.
Do I need new hardware?
No. FBHcontrol runs in the cloud. For spirits by weight, you only need a Bluetooth scale.
Find out where your operation is losing control.
In a free 45-minute cost audit, we show you the gap between your theoretical cost and your real cost, using your own data.