F&B Systems
The systems that make good numbers repeatable.
Cost control only holds if the routine underneath it holds. We build the stocktakes, par levels, ordering and recipe costing your team can run without you in the room.
- 16 yearsin hospitality
- 18+ venuescost control across Athens
- MScin hospitality management
- Athens basedon-site in Greece, remote anywhere
01The problem
A number is only as honest as the process behind it
If closing stock is whoever’s count was used that night, your food cost is fiction. Systems are not bureaucracy.
They are what turns a one-off audit into control that lasts. The goal is a back-of-house that produces the same honest numbers whether or not you are standing there.
02What we put in place
Stocktake structure
A count that is consistent, fast, and actually trustworthy.
Par levels and ordering
Order to a number, not a feeling. Less cash tied up in stock, fewer 86s.
Recipe costing
Every dish costed by yield, so the menu’s theoretical cost is real.
Prep and line discipline
Portioning and prep sheets that close the gap between theoretical and actual.
03How we start
- 1We assess the routine you run today, and where it breaks.
- 2We design the system around your team, your space and your menu. Simple enough to actually use.
- 3We train until they own it, not until we leave.