Portions nobody measures.
Trays go out by the hundred, and no one knows whether each portion matches what was planned.
Institutional food service
How do you control cost with no POS and no ticket?
Corporate dining rooms, schools, hospitals and contract caterers: FBHcontrol controls cost per portion, planned vs. real, without needing a point of sale.
Where the money goes
Four leaks every dining operation knows.
Menus planned without cost.
The weekly menu is decided before anyone knows what each day will really cost.
Leftovers without a record.
What isn't served is thrown away or reused without being recorded, and the cost disappears with it.
A fixed price per portion.
When the contract sets the price, every gram over the plan comes out of your margin.
When there's no ticket, the plan is the only reference. Control means comparing against it every day.
How we control it
From the weekly menu to the real cost of every portion.
Cost per portion, planned vs. real.
Every day and for every dining room.
Weekly menu planning.
With the cost and the price of each day, before it's served.
An automatic shopping list.
The menu turns into the purchases you need, nothing more.
Diner counts instead of tickets.
Consumption calculated from the number of diners and the standard recipe.
Several dining rooms, one platform.
Menus and recipes shared across sites, each with its own control.
Leftovers and waste on record.
Every discarded portion registered by reason.
The number that matters
Cost per portion. Planned vs. real.
Every menu has a planned cost per portion. Comparing it each day with what was really consumed tells you which day, which dish and which dining room is drifting.
Cost per portionCorporate dining room · Week 7 · 640 diners a day
Planned average
$3.26Real average
$3.38Gap
+$0.12| Day | Planned | Real |
|---|---|---|
| Monday | $3.20 | $3.18 |
| Tuesday | $3.35 | $3.42 |
| Wednesday | $3.10 | $3.61 |
| Thursday | $3.40 | $3.45 |
| Friday | $3.25 | $3.22 |
Your size
From one dining room to dozens of contracts.
- 1
One dining room
The weekly menu and the cost per portion under control from the start.
- 2
Several dining rooms for one client
Each site controlled separately, with shared menus.
- 3
A central kitchen
Food produced in one place and sent to every dining room at its real cost.
- 4
A catering company with many contracts
Every contract measured against its own price per portion.
See it in action
See how a weekly menu becomes a cost per portion.
In a demo, we plan a week of menus with you, generate the shopping list and compare the planned cost with the real one.
Control your food cost, with or without a ticket.
In a free 45-minute cost audit, we show you the gap between your planned and your real cost per portion, using your own data.