Kedge for F&B directors
See the shortage before service does.
Stock on hand, recent use, par levels and the bookings ahead — in one place, for every outlet, instead of five places and a phone call.
- Suggested orders per outlet, with reasons.Built from stock, usage and expected guests. Your team reviews and sends.
- Stock you can date.Every figure shows when it was counted and by whom — no deciding on last month's number.
- Transfers between outlets recorded.The beach bar borrowing from the restaurant lands in the right cost, not nowhere.
- Price creep on your top lines.When a supplier moves a price, you see it against the history — before it compounds.
Bring one week of your own numbers.
Thirty minutes on one real cycle — the stock position, a suggested order, the review. If it is not a fit, we will say so in the meeting.