Your POS.
Simphony, Aloha, PAR, PixelPoint, ICG, Softrestaurant, Aldelo, TCPOS and more. A new interface usually takes 1–2 days.
The system
From the back door to the plate. Nothing out of sight.
One cloud platform that runs and controls purchasing, warehouses, production, sales and the monthly close, organized by the FBHcontrol method.
01Purchasing
Buy what you need, at the price you agreed.
Control starts at the back door. Every order, invoice and delivery is checked against the others, so you pay for what you ordered and what actually arrived.
- Purchase orders with approval levels
- Supplier quotes and price comparison
- Order, invoice and receiving reconciled
- Invoices from a photo, a scan, an XML file, e-invoicing or email
- Automated order forecasting, with minimum and maximum levels
- Price change alerts by product and supplier
- EDI (electronic data interchange) with suppliers
02Warehouses and logistics
Every movement, accounted for.
Between the central warehouse, the production kitchen and each location, products change hands every day. FBHcontrol records who sent what, who received it and what arrived, so nothing gets lost along the way.
- Multiple warehouses, a central store and satellite storage
- Requisitions from each location to the warehouse
- Transfers between locations, with QR scanning
- Transfer corrections, with a record of every change
- Consolidated orders to suppliers from several locations
- Transfer prices between business units
Transfer No. 1042February 12
FromCentral kitchen
→ToDowntown location
Sent07:40
In transit
Received09:15
QR scan at receiving
| Product | Sent | Received | Value |
|---|---|---|---|
| Salmon fillet | 5.0 kg | 4.8 kg | $1,488 |
| Beef tenderloin | 8.0 kg | 8.0 kg | $2,640 |
| Garlic confit | 2.0 kg | 2.0 kg | $118 |
| Rice | 25.0 kg | 25.0 kg | $94 |
Difference at receiving: Salmon fillet, −0.2 kg ($62).
03Production
Know what it really costs to produce.
A whole fish becomes fillets, a sauce becomes part of ten dishes, a batch yields less than planned. FBHcontrol follows every transformation, so the cost of each dish reflects what really happened in the kitchen.
- Multilevel recipes and sub-recipes
- Recipes that keep working when the supplier, brand or package size changes
- Transformations, such as whole products into portions
- Production batches with yield control
- Item tracking with QR codes: lot, dates and every movement
- Waste recorded by product and by reason
- Weekly production and menu planning, with daily cost and an automatic shopping list
- Allocation of indirect production costs
04Sales and distribution
Every sale tells you what it should have cost.
Sales come in from your POS, or from diner counts where there is no ticket. FBHcontrol turns each one into the theoretical consumption of every ingredient, which is what makes real control possible.
- Integration with your POS
- Sales mix by menu item, and relational sales mix
- Cost-price simulator for your menu
- Buffets controlled by diner count and standard recipe
- Events and banquets costed from the quote, with venue and service bookings and orders sent to the kitchen
- Cost per portion and menu planning for institutional dining, planned vs. real cost
- Customer invoicing and online orders for production facilities
05Control and close
Close the month with numbers you can trust.
Everything that came in, was produced and was sold comes together here. FBHcontrol compares what each product should have cost with what it really cost, and checks the quality of your data before you close.
- Real vs. theoretical cost, product by product
- True cost with moving average cost, always up to date, even when an invoice arrives late
- Summary of sales, real cost and theoretical cost, cumulative day by day
- Inventory counts by area, with specific control cycles
- Spirits by weight with a Bluetooth scale: 8 bottles per minute
- Data quality audit before every close: negative stock, price jumps, products without a recipe
- A control desk (status report) with the key operational metrics of how the system is being used
- A customizable operational P&L, with your projection long before accounting closes, plus product history and a monthly cost summary
- More than 100 reports, all exportable to Excel and PDF
Real vs. theoretical costCentral kitchen · February
Theoretical food cost
28.4%Real food cost
31.2%Gap
2.8 pts| Product | Theoretical | Real | Difference |
|---|---|---|---|
| Beef tenderloin | $4,820 | $5,410 | +$590 |
| Salmon | $3,150 | $3,480 | +$330 |
| Mozzarella | $1,240 | $1,265 | +$25 |
| Olive oil | $860 | $845 | −$15 |
| Chicken breast | $2,310 | $2,540 | +$230 |
Monthly cost summaryCentral kitchen · February
- Opening inventory$42,300
- +Purchases$118,600
- +Transfers in$6,400
- −Transfers out$31,900
- −Closing inventory$39,800
- =Real costincludes waste of $2,100$95,600
Sales
$306,400Real food cost
31.2%Theoretical
28.4%Each process feeds the next. That's why the numbers add up.
Integrations
Works with what you already have.
Your accounting or ERP.
Accounting exports and integrations with SAP Business One, Microsoft Dynamics, Oracle NetSuite, Oracle Fusion, Odoo, Siigo and many others.
In the cloud.
Multi-location and multi-language, with a mobile app for counts and a Bluetooth scale for spirits.
See it working with your own operation.
In a demo, we walk you through each process using the kind of data you handle every day.