And the easiest to lose. It leaks in the quiet places: the wrong unit on an invoice, stock counted by the case, an issue 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 sales, food and beverage split, by outlet and by store.
Count in the base unit, value tax exclusive, and read weeks of stock on hand the moment the count is in.
Track 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 stock 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 each, transfers between stores, and a cost of sales that has to balance at month end.
The problem was never the chef or the storeman. 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-store stock management, transfers, stock takes and counts.
Real-time food cost, beverage cost and gross profit analysis.
Track wastage, breakages and stock 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 orders, receive against them and record the goods received note at cost. Pack sizes and unit costs are captured once, so every downstream number is right.
Move stock between dry store, cold room, freezer and cellar, and between outlets, at cost. Inter-store transfers net cleanly to zero across the operation.
Count sheets build themselves per store and per outlet from the stock 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 cost percentage against target, gross profit and weeks of stock on hand, by outlet and across the property, 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.
None
For hotels, resorts, safari lodges and multi-property groups. Every outlet and store consolidated into one cost of sales, department by department.
Designed for scale, built for performance.
For independent restaurants, boutique hotels and guest houses. One venue, your own stores, the same true cost of sales and gross profit, on your own machine.
Simple to use. Powerful results.
Every line of cost moves through one connected path, from the goods received note 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 sales is done, and it balances.
Cost percentage against target, gross profit, weeks of stock and stock on hand, with the cost-of-sales bridge and the food-to-beverage split, by outlet. The numbers owners and GMs ask for, ready before they ask.
Food & Beverage Control, the live cost dashboard, by outlet and store.
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 store.
Revenue won and margin protected, on one operating standard.
Accurate, auditable and tax exclusive. The cost-control discipline of a five-star group, on your own server, whether you run forty outlets or one.
Whether you're looking to implement one system or several, we'd love to understand your property and show you how HIS can help.