Module

F&B

Less waste and better service in the restaurant and bar.

Uses occupancy and consumption patterns to support F&B preparation, purchasing and service.

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The problem

How many breakfasts to prepare tomorrow? How much to order for the weekend? Without linking occupancy to consumption, the kitchen works on estimates — leading to waste or shortages.

How ARISE solves it

The F&B module combines forecast occupancy with consumption history to support preparation and purchasing, and helps your team handle guest requests related to the restaurant and bar.

Features

  • Preparation forecast

    Meal estimates based on forecast occupancy.

  • Purchasing support

    Order suggestions based on usual consumption.

  • Guest requests

    Table bookings and requests routed to the right person.

  • Consumption reports

    What sells, when and to whom.

What you can measure

The indicators we track with you to assess the module’s impact.

Food waste
Amount of product prepared but not consumed.
Cost of goods
Product cost as a share of F&B revenue.
F&B revenue per guest
How much each guest spends in the restaurant and bar.

Want to see F&B in action?

In the demo we show the module with examples close to your hotel’s reality.

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See ARISE applied to your hotel.

Answer a few questions and pick a time that suits you. That way the demo is about your hotel, not a generic one.