One inventory for every outlet and event.
Restaurants, banquets, room service and the staff canteen draw on the same stores. Alacena keeps the cost of each one separate.
Wedding banquet
- Beetroot carpaccio$1.92
- Sea bass, saffron risotto$6.85
- Lemon tart$1.14
- Bread and butter$0.46
Cost per cover$10.37
Price per cover$42.00
Food cost24.7%
What gets in the way
Shared stores, separate P&Ls
Outlets borrow from each other, and the cost ends up in the wrong place.
Banquets priced on guesswork
Event menus are quoted before anyone knows what they will cost to produce.
Buffet waste nobody records
Returns and over-production are thrown away without a trace.
How Alacena helps
- Outlets as cost centers
- Every requisition from the main store is charged to the outlet that took it.
- Event cost sheets
- Build the banquet menu from recipes and see the cost per cover before you send the quote.
- Waste by reason
- Buffet returns and spoilage logged with a photo in a few seconds.
- Month-end close
- Stock values for each outlet, ready for the financial controller.
Recommended plan
Enterprise
CustomHotels, central kitchens, contract catering
- Everything in Group
- Production planning
- Batches and use-by dates
- SSO and API access
See your own numbers in Alacena.
Book a 30-minute demo. We will load a few of your recipes and show what each dish really costs.