Two departments, the same vendor, two packing slips.
The kitchen and the bar order milk from the same dairy without knowing it: two deliveries, two prices, two packing slips to copy out.
Three departments,
one inventory,
one P&L.
Kitchen, bar, breakfast: every department orders its own way. Ordinoo loads everything into the same inventory, splits costs by department and puts the P&L in front of you every morning.
For hotels with F&BIt proposes, it doesn't decideSeveral properties, one login
Sound familiar?
Three departments that don't talk to each other, one single P&L.
The P&L arrives when the season is over.
Cost control is done by the accountant after the quarter closes. By the time you find out the bar has lost margin, it's October.
The team changes with the season.
Sixty people in summer, twenty-five in winter. And someone redoes the schedule, every Sunday evening.
Inventory, Orders, Packing slips
One single inventory, for all departments.
Every photographed packing slip loads the single inventory and goes to the right department. Every department orders, but orders to the same vendor merge on their own.
- The packing slip photographed at the counter
Lines read, product linked, department assigned. You confirm.
- One order per vendor
Kitchen and bar ask, Ordinoo merges, the minimum order is met only once.
Department
Whole milk 3 galBar
Whole milk 6 galKitchen
Heavy cream 1.5 galKitchen
Butter 10 lbBreakfast
One packing slip, three departments, one inventory
Hotel target: 30%
Cost centers, Dashboard
The numbers by department, every morning.
Every invoice line lands in its cost center without anyone classifying it. Kitchen, bar, breakfast: food cost, labor cost and margin, each on its own, and the total.
- Automatic cost centers
The vendor, the product and the department are enough for Ordinoo to know where the line goes.
- The department out of line
With the same covers, who spends more and on what. Not at month-end: tomorrow morning.
Scheduling, Cost analysis
The week's schedule, with the cost alongside.
Shift proposals based on booked guests, contracts and remaining hours; labor cost per service against expected occupancy. You approve.
- Proposed, not imposed
Coverage by department and by time slot, remaining hours respected. Move one person and the cost updates.
- Labor cost per service
Breakfast, lunch, dinner: what staff costs per cover, today and next week.
MonTueWedThuFriKitchen66647Bar33354Breakfast22223Dining room55556
Thursday: one short in the kitchen, one spare at the bar
While the restaurant is closed
The P&L for the three departments, tomorrow morning at 7:30 AM.
The next morning
Tuesday, 7:30 AM. Three departments, one report.
Sales, spend and food cost by department, with the line that doesn't add up already highlighted. Written last night, without you entering anything.
F&B sales$0+ 4% vs the average Tuesday
Food cost0%within limits
Labor cost0%target 32%
Kitchen · food cost29.4%
Bar · milk above the agreed price+ 8.2%
Breakfast · food cost22.8%
To decide3
Prepared overnight by Ordinoo
All of Ordinoo is for you
The other things it does, for a hotel.
The three departments are the starting point. Everything else in Ordinoo works on the same data.
- Food cost and recipesThe cost of the dish in the kitchen and the cocktail at the bar, on the same price lists.
- HACCPLabels and temperatures from three kitchens in one single log, ready for the health inspector.
- InvoicesRead, split by department, compared with the packing slips. Credit memos requested in one tap.
- Events and banquetingSaturday's banquet with its own requirements, separate from the restaurant.
- Cost controlThe hotel's P&L every night, without waiting for the accountant.
- Several propertiesOne login, the big picture and the single property.
What it never does
Control stays with you.
Ordinoo prepares, proposes and keeps everything in order. But every step that counts, sending, confirming, signing, is yours.
Ordinoowhat it preparesYouwhat you decide
- It doesn't send orders to vendors
OrdinooPrepares them, merged by vendor, with minimums and deliveries.
YouYou check and send with a tap.
- It doesn't move people around in the schedules
OrdinooProposes coverage when someone's missing.
YouYou decide who works and when.
- It doesn't monitor staff
OrdinooLooks at costs and hours, department by department.
YouPeople remain your restaurant.
Questions
What hoteliers ask us.
We have several departments that order separately. Does it work?
That's exactly the case it's built for. Kitchen, bar and breakfast keep ordering separately, with their own habits and their own times. Ordinoo sees that two departments are asking the same dairy for milk, merges the requests into one order and meets the minimum only once. When the packing slip arrives, every line goes to the department that asked for it, and the inventory stays one.
Does it connect to our PMS?
The POS close for the restaurant and the bar comes in on its own, every night, and that's what's needed for the food cost and the P&L. For the PMS it depends which one you use: with some, occupancy data comes in directly, with others it's uploaded once a week. We check it together in the demo, with your system in front of us.
Breakfast and room service don't go through the POS. How does it handle them?
As departments in their own right. Breakfast consumption is estimated on the day's guests and corrected with the actual usage from inventory, so the department's food cost is real even without a receipt for every croissant. Room service works the same way, tied to the covers served in rooms.
How long does it take a hotel with forty employees to get started?
Inventory and the vendor records are born from the invoices on day one: there's nothing to enter by hand. Schedules start from the contracts you upload, and in the first week you compare Ordinoo's proposal with the one you would have made yourself. Usually from the second week you just approve it.
And seasonal properties that close?
The P&L is read by season, not just by month, so the comparison is between this year's summer and last year's. Schedules are rebuilt from scratch at every opening, but the history of who worked, how many hours and at what cost stays: you build the new team knowing what was needed the year before.
Twenty minutes
Let's look at your departments together.
We connect the POS and the invoice inbox, and the next morning we open the dashboard with your numbers, department by department.
- The P&L by departmentwith your data, not with an example
- The week's scheduleproposed on your occupancy
Free and with no commitment. If it's not for you, we'll tell you ourselves.
Free demo · 20 minutes
You pick the day and time
- 1Open the calendaropens in a new page
- 2Pick the slot that suits youand get the confirmation
- 3Twenty minutes on a video callwith an Ordinoo consultant