Purchasing and suppliers
- Purchase orders with approvals and supplier quotes
- Orders, invoices and receiving reconciled
- Invoices from a photo, a scan or an XML file
- Automated order forecasting
F&B back office control
You know what you sell. Do you know what it costs you?
FBHcontrol controls your entire back office — purchasing, inventory, production and internal logistics — with a method refined over 35 years. From a single location to hundreds of installations, in every kind of food and beverage operation.
- 35years of method
- 8countries
- Hundredsof installations
A system for any F&B business
Our point of view
The inventory problem was never the counting. It was the method.
A food business is a store, a factory and a service operation — all at once, every day, with perishable products. For years, the industry has tried to fix the money lost between what you buy, what you produce and what you sell with more counting tools. The numbers still don't add up.
FBHcontrol was built the other way around: method first, software second. That's why our clients stay for 10+ years. The proof isn't speed — it's permanence.
See how the method works →How it works
We sell knowledge, not just software.
FBHcontrol started as a consulting practice. We trained 3,000+ executives, found that the real unsolved problem was the method, and built the software to execute it. The method organizes every process around control: specific control cycles, a disciplined close, and every product followed from purchase to plate.
- Step 01PurchasingWhat came in?
At what cost? - Step 02ProductionWhat was made?
At what yield? - Step 03SalesWhat was sold?
At what real cost? - ResultReal cost vs. theoreticalEvery day.
Every product.
Control organizes your operation. An organized operation is a profitable one.
Before every close, the system checks the quality of your data, so the numbers you decide with can be trusted.
The system
One back office. Every process under control.
Inventory control is the industry's biggest headache. For us, it's the starting point — not the limit.
Warehouses and internal logistics
- Multiple warehouses and a central store
- Requisitions and transfers between locations, with QR scanning
- Consolidated orders and transfer prices
Production
- Multilevel recipes and sub-recipes
- Transformations, batches and yields
- Waste tracking
- Production and menu planning with an automatic shopping list
Sales and distribution
- POS integration
- Control without a ticket: buffets, banquets and institutional dining
- Events costed from the quote
- Customer invoicing and online orders for production facilities
Control and close
- Real vs. theoretical cost, product by product
- Summary of sales, real and theoretical cost, cumulative day by day
- Spirits by weight with a Bluetooth scale
- Data quality check before every close
Operational P&L
- An operational P&L tailored to your business
- Your projection long before accounting closes
- A control desk with the key operational metrics
- 100+ reports exportable to Excel and PDF
Where we fit
We're not an all-in-one. We're your complete back office.
Your POS sells.
FBHcontrol controls everything in between.
Your accounting or ERP records.
One tool can't do everything well. Your POS was built to sell and your accounting or ERP system to record. Everything that happens in between — from the back door to the plate — is our job. We integrate with both, and a new POS interface usually takes 1–2 days.
Works with Simphony, Aloha, PAR, PixelPoint, ICG, Softrestaurant, Aldelo, TCPOS and more.
Read: The all-in-one myth →Our solutions
Built for every operation that feeds people — with or without a ticket.
Start with one location and grow as you need. You won't have to change systems when your business changes.
Restaurants and chains
Where exactly are you losing money between your locations?
- Real vs. theoretical cost, every day
- Centralized or local purchasing
- Central kitchen with batches, yields and transfers
Bars
How much are you really losing to spillage, theft and bad pours?
- Bluetooth scale: 8 bottles per minute
- Daily inventory report
- Automatic opened-bottle fraction
Hotels and all-inclusive
How do you control a buffet with no ticket?
- F&B cost per guest per night
- Buffets by diner count and standard recipe
- Events and banquets costed from the quote
Institutional food service
How do you control cost with no POS and no ticket?
- Cost per portion, planned vs. real
- Weekly menus with daily cost
- Several dining facilities from one platform
Production facilities
Do you know your real production cost, batch by batch?
- Production planning with automatic purchase lists
- Batch, yield and waste control
- Customer invoicing and online orders
The proof
The proof isn't what we say. It's how long they stay.
- 35Years of method
- 3,000+Executives trained
- 10+Years with us, for many of our clients
Implementing this system helped us organize internal operations with better processes… Today it is the key component of our back-of-house operations, helping us control costs and improve the profitability of the business.
It has enhanced control over all processes, from purchasing to the points of sale across the organization.
A highly effective administrative tool that provides timely, accurate and efficient information… across our 55 branches.
Built by operators
FBHcontrol wasn't invented by programmers. It was built by someone who spent 35 years in your operation.
Ernesto Daza
@doctorestaurant
Founder and CEO
- From trainee at Jack in the Box to C-level executive at chains like Pizza Hut and Burger King
- Graduate professor, Universidad Externado de Colombia
- Trained 3,000+ restaurant owners and executives across Latin America
- International speaker and consultant in F&B operations and cost control
- Author of Mastering the Restaurant Business
How we work with you
Your operation, your pace.
Do it yourself
Your team, our method.
Your team runs the full control cycle, with training and ongoing support included.
We do it for you
Your data. Our analysis. Your decisions.
You send invoices, counts and sales reports; we process them, audit them and deliver the analysis with recommendations.
Consulting
35 years of knowledge, applied to your challenge.
We diagnose your operation and implement the method with your team.
- No new hardware
- No minimum contract term
- Average implementation: 30–60 days
Ready to know what your operation is really costing you?
Book a free 45-minute cost audit. We'll show you the gap between your theoretical cost and your real cost — using your own data.