Solutions for F&B operations

Persona-tailored workflows for the four operating shapes EYP Ops handles today.

Restaurant Groups

For multi-outlet restaurant groups

Cost drift across outlets — The same dish costs 18% at Location A and 23% at Location B. Nobody knows why until the month-end report, which is already 3 weeks old.
No outlet comparison — You run three reports in three spreadsheets and still can't answer: which outlet is the most efficient?
Inter-outlet stock confusion — Kitchen borrows from the main store. Nobody records it. Variance reports show phantom waste.

Screenshot coming

Cafés

No time for spreadsheets — Busy service means nobody is filling in stock sheets. Waste goes unrecorded. By month-end, the numbers don't match — and you don't know why.
Daily cash is a guessing game — How much did we actually spend this week? How does today's cash compare to last Tuesday? These questions take hours to answer manually.
Waste invisible until it's too late — Coffee wastage, expired dairy, over-prepped pastries — small losses that compound into a meaningful margin gap every month.

Screenshot coming

Cloud Kitchens

Shared ingredients, unclear costs — Brand A and Brand B both use the same chicken. When you buy 50 kg, how much is charged to each brand? Most operators guess — or don't track at all.
No per-brand P&L — You're making money overall — but is Brand C dragging down Brand A? Without brand-level reporting, you can't cut what isn't working.
Recipe overlap creates ghost waste — The same component appears in 3 menus under different names. Stock deductions are duplicated or missed. Inventory is never accurate.

Screenshot coming

Hotel F&B

PMS isolation — Your property management system knows rooms, not recipes. F&B cost data lives in a spreadsheet that nobody trusts by the end of the month.
Complimentary meals are a black hole — Breakfast included, staff meals, VIP amenities, event tastings — these are real food costs that often aren't tracked against any budget.
No cost-per-cover visibility — You know total F&B revenue. You don't know whether the restaurant's lunch service covers its ingredient cost.

Screenshot coming

One platform for purchasing, inventory, and sales analytics — built around the real operational model of F&B businesses.