Portions that grow.
Each cook serves a little more. Across hundreds of dishes a day, that's your margin.
Restaurants and chains
Where exactly are you losing money in your operation?
From a single restaurant to a chain with a central kitchen, FBHcontrol shows you real vs. theoretical cost, product by product and location by location, every day.
Where the money goes
Six leaks every restaurant knows.
Transfers that don't add up.
What left the central kitchen isn't what arrived at the location, and nobody knows where the difference went.
A central kitchen without real cost.
Sauces, prep and batches go out to each location at a cost nobody really calculated.
A food cost that depends on who calculates it.
Each location counts differently, so the numbers can't be compared.
Theft nobody sees.
Products leave the storeroom or the kitchen without a record, and the loss blends into the food cost.
Too much information, too little control.
Reports full of numbers that never tell you where to act.
They all show up in the same place: the gap between theoretical and real cost.
How we control it
Control built for one restaurant or many.
Real vs. theoretical cost by location.
Every day, product by product, with locations compared side by side.
Central kitchen under control.
Batches, yields and sub-recipes, sent to each location at their real cost.
Transfers you can verify.
Requisitions and transfers with QR scanning and transfer prices, comparing what was sent with what arrived.
Centralized or local purchasing.
Approvals, supplier quotes and consolidated orders for several locations.
Menu decisions with real numbers.
Sales mix by menu item and a cost-price simulator for every dish.
Works with your POS.
Simphony, Aloha, PAR and more. A new interface usually takes 1–2 days.
The number that matters
Real vs. theoretical food cost. Location by location.
Each location has a theoretical food cost, defined by its recipes and its sales. The gap between that number and the real one tells you where to look first, and what each percentage point of difference is costing you.
Food cost by locationFebruary
| Location | Sales | Theoretical | Real | Gap |
|---|---|---|---|---|
| North | $86,400 | 28.1% | 29.0% | 0.9 pts |
| Downtown | $112,300 | 27.9% | 31.6% | 3.7 pts |
| South | $74,900 | 28.5% | 29.2% | 0.7 pts |
| Airport | $98,600 | 29.0% | 30.1% | 1.1 pts |
Your size
From one restaurant to a chain, without changing systems.
- 1
One restaurant
Real control from the first month, sized to your team.
- 2
Several locations
Every location under the same standard, compared side by side.
- 3
A chain with a central kitchen
Production, transfers and purchasing under control from one platform.
- 4
Several brands
Different concepts, one platform and one consolidated view.
Who already uses it
Chains that measure it every day.
The integration with our POS systems, accurate inventory management, and detailed tracking of ingredient yield and portioning have allowed us to take traceability and operational efficiency to a whole new level.
Its implementation has been key to optimizing and maintaining operational control across our 19 work centers… over 11 years of continuous operation.
Find out where your locations are losing money.
In a free 45-minute cost audit, we show you the gap between theoretical and real cost, using your own data.