Applied to Food, beverage & hospitality
Food, beverage & hospitality
Cost out
Software fees and repeat manual work replaced by tools the company owns, so it grows without adding people.
- Profit for each location, straight from the sales system and the books
- Food and labor costs shown next to each location's sales
- Monthly owner reports for each hotel, with a written summary
Revenue up
Faster proposals, prices that protect margin, and early warning on clients at risk of leaving.
- Group and event proposals drafted from past ones
- Catering and banquet quotes priced above a set margin
- Net sales by distributor after promotions and deductions
Decision quality
The judgment of senior people built into forecasts and alerts, so leaders decide from live numbers.
- Alerts when a location's food or labor costs start to climb
- Forecast by location and brand on the CFO's plan
Enterprise value
The profit these tools add, put in numbers a board or a buyer can check.
- EBITDA gained from each tool, by location or brand
- What each brand is worth, based on its locations' profit