Food & Beverage
Control raw materials, recipes, and margin per menu item.
F&B businesses run on thin margins and perishable ingredients. Oveersea links recipes to ingredient usage, so food cost and waste are measured every day, not estimated at month-end.
-15%
Food cost
Daily
Waste control
Per menu item
Visible margin
Challenges
The most common obstacles
- Uncontrolled food cost
- High ingredient waste
- Hard to identify unprofitable menu items
Approach
How we handle it
Recipes & bill of materials
Ingredient usage automatically deducted with every menu sale.
Purchase control
Vendor pricing, delivery schedules, and ingredient quality tracked.
Menu analysis
Margin contribution per menu item and per outlet.
Use cases
What teams run on it day to day
Recipe costing
Cost every menu item from ingredient prices and yields, updated as prices move.
Central kitchen distribution
Production orders and inter-outlet transfers with expiry tracking.
Waste logging
Record spoilage and over-production by reason code and shift.
Menu engineering
Classify items by popularity and margin to guide the next menu revision.
End-to-end flow
From plan to review
Every stage runs on one connected system, so data moves forward instead of being re-entered.
- 01
Purchase
Vendor pricing comparison and scheduled ingredient ordering.
- 02
Store
Batch and expiry tracking with FIFO enforcement.
- 03
Produce
Prep and production orders that consume ingredients per recipe.
- 04
Serve
POS sales that deduct ingredients automatically.
- 05
Control
Daily food cost, waste, and variance against theoretical usage.
Deliverables
What you receive
- Recipe and bill-of-materials library
- Ingredient purchasing and vendor SOP
- Daily food cost and waste report
- Menu profitability analysis
Metrics we track
How progress is measured
Food cost %
Actual versus theoretical cost per outlet and per shift.
Waste value
Rupiah value of spoilage and over-production by reason.
Menu mix
Sales volume against margin contribution per item.
Implementation
A typical rollout
Discovery & process mapping
Workshops with your team to document current kitchen and outlet operations, data sources, and approval paths.
Configuration & data migration
Module setup, master data cleansing, opening balances, user roles, and approval matrices.
Pilot & training
Run a live pilot on one unit, train key users, and refine forms, reports, and permissions.
Go-live & hypercare
Full rollout with on-site support, daily issue triage, and a 30-day stabilization review.
Questions
Frequently asked
Do we need to enter every recipe?
We start with the top-selling items that drive most of your cost, then extend coverage during hypercare.
Can it handle modifiers?
Yes. Add-ons and variants carry their own ingredient consumption and cost.
How is theoretical vs actual usage measured?
Recipe-based consumption is compared against physical stock counts to expose leakage.