Eliminating the Invisible Profit Leaks in Food & Beverage
In hotel operations and high-volume dining establishments, Food & Beverage (F&B) often represents 30% to 50% of total revenue. However, without systematic standard recipe costing, yield tests, and strict receiving controls, properties routinely lose 6% to 12% of gross revenue to kitchen over-portioning, theft, spoilage, and unbilled banquet consumables.
HimVantage F&B Cost Advisory implements proven control systems across the entire procurement-to-plate lifecycle, benchmarking your Food Cost % within optimum industry ranges (28%–32%) and expanding your restaurant and banquet EBITDA.
Our F&B Profitability Solutions
Standard Recipe Costing & Yield Analysis
Establishing accurate ingredient-level cost cards for every dish on your à la carte, room service, and banquet menus.
Menu Engineering & BCG Matrix
Categorizing menu offerings into Stars, Plowhorses, Puzzles, and Dogs to optimize pricing, promotion, and item placements.
Bar & Beverage Variance Tracking
Daily liquor bottle-opening vs POS sale reconciliations to completely stop liquor spillage and bar revenue leakage.
Store Inventory & Purchase SOPs
Setting minimum order quantities (MOQ), enforcing 3-quote procurement rules, and conducting surprise monthly stock counts.