Our story
It didn't start in a software company. It started in the kitchen.
FBHcontrol is the result of 35 years in kitchens, storerooms and executive offices, turned first into a method and then into a system.
The founder
Ernesto Daza learned control from the inside.
He started as a trainee at Jack in the Box and worked his way up to executive roles at chains like Pizza Hut and Burger King, including twelve years in the United States. Along the way he saw the same thing in every operation: money lost between what was bought, what was produced and what was sold, and nobody able to say exactly where.
He became a consultant, the "Restaurant Doctor", and a graduate professor at Universidad Externado de Colombia. He trained more than 3,000 owners and executives across Latin America, and with every operation he visited, the method took shape.
Control is not a report you read at month-end. It's a discipline you practice every day.
35 years
From a method to a system.
- The beginning
In the operation
Years in kitchens and executive offices at international chains, twelve of them in the United States, where the problem became clear.
- The 90s
The method takes shape
An independent consulting practice, management and control courses across Colombia, and more than 3,000 executives trained in Latin America.
- TCR
The first system
TCR, the original name of the software, was built to execute the method. It ran on DOS and then on Windows, with ideal vs. real cost from the start.
- 1996
A magazine for the industry
Ernesto launched Tecnología en Restaurantes, presented as the first Colombian magazine specialized in restaurants.
- 2003
In the cloud, with business intelligence
FBHcontrol moved to the cloud and introduced its first business intelligence routines, the forerunners of what we now call AI.
- Later
Full focus on control
The company stopped developing point-of-sale systems and, through an alliance with a leading POS brand, devoted itself entirely to control.
- Today
Version 12
Clients in 8 countries and hundreds of installations, in every kind of food and beverage operation, many of them with us for over a decade.
From the archive
What we were saying in 1996.
We recently found two issues of the magazine and the first TCR ads. Thirty years later, the ideas are the same.
1996Tecnología en Restaurantes, issues 1 and 2. 
June 1996The launch editorial, with Ernesto Daza as director. 
1996TCR Rescon: control cycles and ideal vs. real cost, already. 
1996Management and control courses in nine Colombian cities. 
90sThe first TCR programs, for DOS.
What we learned
Four lessons from 35 years of practice.
- 01
Control is a discipline, not a report.
The numbers only add up when the routine is followed every day.
- 02
Every operation is different.
The method adapts to the business, never the other way around.
- 03
The proof is permanence.
A client who stays for ten years is worth more than any promise.
- 04
Counting is not controlling.
Adding more counting tools keeps repeating the same mistakes. What solves the problem is the method.
Who we are
Still run by the people who built it.
FBHcontrol is a family company. A small, experienced team that knows every client by name and answers the phone when something comes up. That closeness is part of the method too.
We especially value the close support from the FBH team, who are always willing to work alongside us to drive sustainable improvements in our operations.
The book
The method, in Ernesto's own words.
Mastering the Restaurant Business is a practical guide to running a food business: from planning and costs to inventory control and the operational P&L. It's available in English and Spanish.
About the book →35 years later, the method keeps working. Let's see what it can do for your operation.
Start with a free 45-minute cost audit, using your own data.