A beach club isn’t a restaurant. It’s four or five at once.
Restaurant, beach bar, pool, VIP and private events, each with its own product mix and margin, and a season that brings ten times the covers of a Tuesday in March. We set up each area with its POS and store, and cost the seasonal menu before opening.
Sound familiar?
- 01
"We open the season with a new menu that hasn’t been costed."
- 02
"I don’t know what the 18-euro cocktail costs me."
- 03
"Bar, restaurant and VIP buy the same things separately."
- 04
"New people arrive in August and the foundation gets out of control."
What makes your operation complex
Several sales areas with different products and margins.
High-cost premium products with a short shelf life.
A menu that changes every season.
Teams that change every year.
What we build
Each sales area with its sale-product group in the POS and its store, to see consumption by area.
The season’s menu costed before opening, with bar sales units: glasses, shots and draught beers.
Suppliers with their matched items and formats, shared across all areas.
Order templates by area and the opening stock count for the season.
If you have several clubs, the standard in the master account and replicated in each one.
What your team runs
Each area orders and receives. Bar and kitchen run stock counts. When the menu changes, your team adds what’s new on the foundation we build, or delegates it to us.
Before each season
We review the foundation: the new menu costed, suppliers up to date, stores ready for the opening stock count. With monthly maintenance, during the season too.