Food cost only in hindsight
How much of the turnover goes on goods shows up in the annual accounts. By then the season is over.
Practice / Your industry
Hospitality and accommodation
The return comes out of many small amounts. Without a running check it usually becomes visible late.
The working day
The terms
come from you.
Restaurants, hotels, guest houses, catering, function venues. Businesses with many small amounts, a strong season and a cost of goods that decides the return.
JobFunction
CustomerGuest
LineItem
DocumentDelivery note
AnalysisFood cost
An example mapping. Your business defines its own terminology.
Where effort accumulates
A useful start
has a reason.
These situations help you recognise the work. We use your actual processes to find which apply to your business.
Supplier invoices by the dozen
Delivery notes arrive daily, invoices weekly. Checking is done by sample, if at all.
Functions treated as a sideline
What was agreed for parties and conferences sits in emails and on notes. On the day itself half of it is missing.
The season distorts every comparison
A good month can only be compared with the previous month up to a point. The same month last year usually says more.
A possible overview
Food cost is above last year. One function is coming up.
+4percentage points higher food cost ratio than the same month last yeartwo suppliers dearer
1function at the weekendthe arrangements are complete
9delivery notes with no invoiceolder than 30 days
An illustration with fictional figures. Sources and responsibilities belong in the individual implementation.
06 · A working day to play through
Which figure needs its kitchen context today?
Food cost, delivery note, function and seasonal comparison only make sense together. Pick a typical case from a restaurant, a hotel or catering.
From the signal to the decision
- What the agent does
- Pick a starting position on the left.
- The fixed rule
- The rule that applies appears once you choose.
- The visible result
- The visible result appears once you choose.
No starting position chosen yet.
The order of work
Which work
helps first.
Business guidance for a first scope, rather than a blanket instruction to rebuild an entire industry.
What can wait
Hours and work done
Written down where the work happens.
Evidence and audits
When someone asks why.
Include the failure cases
Comparisons need the same period last year
Without a seasonal reference, every measure in this business misleads. That is not a nicety. It is the condition for the figures meaning anything at all.
Certified tills stay where they are
What is regulated by law and has been certified is not replaced. It is read out, and the analysis is built on top of that.
Your first stage
Start where
the work improves.
For Hospitality and accommodation, we choose a bounded first outcome with your team. Existing specialist systems can stay where they fulfil necessary requirements. We compare time relief, payments that can end and the cost of the new way of working.
The workshop gives you priorities and a roadmap. You can continue internally or with support from Markus Kirchmair. The choice of model and agent follows the task, with data and rules retained outside an individual chat.
Explore the workshop →Ready for the next change
Keep the work simple.
The first view should show the next relevant decision. Reasoning and sources remain accessible. We leave out unnecessary features and make actual progress visible.
When a rule changes, agents can help investigate the impact, prepare the adjustment and update tests and documentation. A qualified person assesses the result and its adoption.
Try a change →Your first step
Say yes
to less.
Less unnecessary software. More room for your work. Let’s find the useful first step.