Now standalone
Hotel-grade Food & Beverage Control
The true cost of sales the finest hotels run — self-contained for privately owned restaurants, on one PC.
Hotel-grade Food & Beverage Control
The true cost of sales the finest hotels run — self-contained for privately owned restaurants, on one PC.
And the easiest to lose. It leaks in the quiet places: the wrong unit on an invoice, inventory counted by the case, an item sent to housekeeping that never leaves food cost. One system closes those gaps and gives you a single true cost you can trust.
Every invoice, transfer and count rolls into one true cost of goods, food and beverage split, by outlet and by storeroom.
Count in the base unit, value before sales tax, and read weeks of inventory on hand the moment the count is in.
Track food cost percentage against target and protect gross profit, period after period.
One number you can trust. To the cent.
Food & Beverage Control was built the right way around, by people who have stood at the back dock counting inventory and signing off invoices, not by developers guessing at how a kitchen runs. It reflects how F&B actually works: deliveries by the case, issues by the unit, transfers between storerooms, and a cost of goods number, what the hotel industry's USALI standard calls cost of sales, that has to reconcile at the month-end close.
The problem was never the chef or the receiver. The problem was the method, a cost number rebuilt by hand in a spreadsheet that only one person understood. This holds the whole calculation in one place, on your own server, with the working behind every figure.
Create purchase orders, manage suppliers, pricing and approvals.
Verify deliveries, track shortages and supplier performance.
Multi-location inventory management, transfers and inventory counts.
Real-time food cost, pour cost and gross profit analysis.
Track waste, breakages and inventory variances.
Compare sales mix, menu performance and profitability.
Live operational and financial insight for smarter decisions.
Balanced double-entry journals to SAP, Sage, Xero, QuickBooks and SunSystems, with ledger codes per department and supplier.
Every line of cost moves through the same path. Food & Beverage Control carries it the whole way, with no rekeying and no number that lives only in a spreadsheet on one person's laptop.
Raise purchase orders, receive against them and record what arrived at cost. Pack sizes and unit costs are captured once, so every downstream number is right.
Move inventory between dry storage, walk-in cooler, freezer and cellar, and between outlets, at cost. Inter-storeroom transfers net cleanly to zero across the operation.
Count sheets build themselves per storeroom and per outlet from the inventory held there. Count in the base unit, never by the case, with two-person counts done right.
Opening plus purchases plus transfers, less closing. Split food and beverage, allocated per outlet, with the full bridge behind every figure.
See food cost percentage against target, gross profit and weeks of inventory on hand, by outlet and across the group, the moment the count is in.
Balanced double-entry journals for SAP, Sage, Xero, QuickBooks and SunSystems, with ledger codes per department and per supplier, so the import lands clean the first time.
Every line of cost. Accounted for.
The full system for a hotel or restaurant group, or a standalone edition for a single privately owned restaurant — the same true cost of goods and gross profit, sized to how you operate.
For hotels, resorts, lodges and multi-location restaurant groups. Every outlet and storeroom consolidated into one cost of goods, department by department.
Designed for scale, built for performance.
For privately owned and independent restaurants, boutique hotels and guest houses. One location, your own storerooms, the same true cost of goods and gross profit — running on a single PC, with no server required.
Simple to use. Powerful results.
Every line of cost moves through one connected path, from the receiving dock to the gross profit line. Nothing is rekeyed, nothing is costed twice, and there is never a food-cost number that only one person can rebuild.
When the count is in, the cost of goods is done, and it balances.
Every cost of goods journal leaves the system as a balanced double entry, valued before sales tax and formatted to import cleanly into your accounting platform the first time.
Food cost percentage against target, gross profit, weeks of inventory and inventory on hand, with the cost-of-goods bridge and the food-to-beverage split, by outlet. The numbers owners, GMs and chefs ask for, ready before they ask.
Food & Beverage Control, the live cost dashboard, by outlet and storeroom.
Accurate, auditable and before sales tax. The cost-control discipline of a five-star group, on your own server, whether you run forty outlets or one.
The controls inside the system are the cost disciplines taught in the food and beverage courses of the world’s leading hotel schools, and the stores practice drilled into every professionally certified kitchen.
Hotel-school benchmarks put food cost at roughly 25–34 percent and beverage cost at 20–28 percent, depending on positioning. Managing to a target only works when the actual is true — the system’s whole purpose is a true actual, by outlet, every period.
The taught matrix classes every item by popularity and contribution — stars, plowhorses, puzzles and dogs. The sales-mix and profitability analytics produce precisely the evidence that analysis needs.
The Uniform System of Accounts for the Lodging Industry reads food and beverage as departmental schedules with a clean cost of sales. Tax-exclusive valuation and balanced double-entry journals land the numbers the way USALI expects.
First-in-first-out rotation, receiving against the order, counts in the base unit, two-person stock takes: the disciplines certified food-safety training teaches are the same ones the workflow enforces at the back dock.
Designed by a Certified Hotel Administrator. Every HIS system is designed by founder Joel Papenfus, CHA — Certified Hotel Administrator (AHLEI), hotel General Manager and Divisional Operations Manager, with more than 25 years in four- and five-star hotels, resorts, safari lodges and cruise ships. The systems grew out of that career: operational knowledge refined into software.
Two systems, one standard. VenueCore manages the enquiry, the function sheet and the invoice. Food & Beverage Control governs the cost of everything poured, plated and issued behind it, so the revenue you win is not quietly given back in waste, over-portioning and miscosted stock.
Wins and runs the event, from first enquiry to final invoice.
Governs the cost behind it, to the cent, by outlet and storeroom.
Revenue won and margin protected, on one operating standard.
The questions U.S. restaurant and hotel operators ask us most often.
It is a back-of-house cost control system covering purchasing, receiving, inventory, physical counts, cost of goods sold and gross profit reporting — turning what you buy into an accurate food and beverage cost by outlet and by store, ready for your ledger.
Inventory and COGS are tracked in USD and valued before sales tax, so the cost percentage you report matches the basis your accountant and your P&L expect.
The hotel edition is built for scale, with multi-property and multi-outlet support, departmental and cost-center control. The standalone edition applies the same discipline to a single independent restaurant.
No. The standalone edition is self-contained and runs on one PC. There is no server to buy and no IT project to run.
Yes. Cost of sales and stock movements export to your accounting platform so the numbers reach the ledger without being re-captured.
No. It is self-hosted and licensed rather than rented, so your purchasing and cost data stays with you.
Whether you run a single restaurant or a hotel group across the United States, we'd love to understand your operation and show you how HIS can help.