Horeca Consulting
Automating Management Control in the Ho.Re.Ca. Sector with Integrated A.I., Built on 15 Years of Experience

In the Ho.Re.Ca. sector, profitability doesn’t rely only on a strong concept or outstanding quality—it depends on making fast, well-informed decisions based on reliable data. Yet many businesses still operate with information scattered across POS systems, purchasing, recipes, administration, and staffing. Numbers arrive late—often only at month-end—and by the time a variance becomes visible, margin has already been eroded.

Horeca Code was created from Horeca Consulting's hands-on experience and from a clear need: make financial and operational control simple, continuous, and repeatable. With Horeca Code V2, the platform evolves further. Thanks to integrated A.I. and a method shaped by 15 years of work in the Ho.Re.Ca. sector, it becomes a tool for automated management control, connecting sales, purchases, recipes, food cost, and labor cost into one actionable operational view.

The challenge: fragmented data, long lead times, “after-the-fact” decisions

In day-to-day operations, critical data is often dispersed:

• documents in different formats (invoices, delivery notes, supplier price lists, internal files),
• inconsistent records,
• non-standardized master data,
• manual reporting that is time-consuming and hard to compare.

This typically leads to three consequences:

1. Information delay: issues are detected only after costs have become structural.
2. Poor comparability: without consistent categorization, comparing periods, outlets, or departments becomes unreliable.
3. Unfocused actions: teams intervene “where it feels right” rather than where data clearly points.

Horeca Code V2 addresses these issues by creating a single, structured, frequently updated data foundation—enabling clear KPIs and faster operational decisions.

From document to data: less manual work, more control

The first step in true management control isn’t producing more reports—it’s cleaning and structuring data at the source. Horeca Code V2 is designed to automatically read and interpret documents and files of different types, transforming them into usable, comparable data.

The platform supports multiple formats, including:

• PDF
• Excel
• Word
• JPG (photos/scans and images)
• XML
• plus operational and administrative documentation typically used in Ho.Re.Ca. workflows.

The goal is to reduce errors and data-entry time while preserving traceability: data remains linked to real documents and can always be verified.

Automatic sales import from the POS system

To manage margins effectively, purchases alone are not enough—sales are the missing counterpart. Horeca Code V2 introduces automatic sales data import directly from the POS management system, creating a more complete, up-to-date performance picture.

This enables a stronger connection between:

• volumes and sales mix,
• cost incidence and variances,
• trends by time period and by outlet/department.

In practice: less time “collecting data,” more time deciding what to improve.
Automated menu engineering: turning menus into measurable performance

The menu is one of the most powerful economic levers in a Ho.Re.Ca. business, yet it is often reviewed only occasionally or with outdated tools. Horeca Code V2 adds automated menu engineering, making it easier to analyze on a recurring basis:

• dish profitability,
• contribution to revenue,
• balance between popularity and margin,
• optimization opportunities around pricing, portion sizes, recipes, and positioning.

In a market where costs change fast, automation primarily helps avoid a common trap: acting too late.

Automated food cost and recipe setup: standardize to scale

One of the biggest challenges in Ho.Re.Ca. cost control is the gap between “theoretical recipes” and real operations. Horeca Code V2 introduces two practical levers:

1. Automated food cost calculation
2. Automated recipe entry

This approach drastically reduces the time needed to build and maintain an up-to-date recipe system—bringing an immediate benefit: the ability to manage margins and pricing continuously, not only during a “menu revision.”

Recipe standardization also improves replicability—essential for multi-outlet groups, expanding concepts, and businesses with high staff rotation.

Labor cost by department: making a key variable truly manageable

Labor is central in Ho.Re.Ca., but it is difficult to manage if it isn’t measured with the same logic used for other costs. Horeca Code V2 introduces labor cost by department, clarifying:

• where labor is concentrated,
• how it is distributed across departments,
• how it evolves relative to volumes.

This supports realistic, measurable targets by cost center (kitchen, service, bar, breakfast, banqueting—depending on the organization), improving the ability to:

• assess staffing and schedules sustainability,
• track labor incidence and productivity,
• align workforce levels with sales performance.

Deeper categories and subcategories: more precise analysis, more targeted action

Many cost analyses fail because categories are too broad (e.g., “food,” “beverage,” “miscellaneous”). When data is aggregated at a macro level, it loses operational usefulness. Horeca Code V2 introduces deeper categorization into categories and subcategories, enabling:

• reliable comparisons across time periods and outlets,
• targeted interventions based on real variances,
• stronger supplier negotiation through clearer spend visibility.

Multilingual, multi-currency web app: designed for groups and international contexts

Horeca Code V2 also evolves in scalability: it becomes a multilingual, multi-currency web app, designed for groups, distributed teams, and international contexts. This makes KPI sharing easier across operations, finance, and leadership—without parallel versions of the same reporting.

One goal: automated management control you can actually use every week

By integrating document reading, purchasing, sales, recipes, food cost, menu engineering, and labor cost, Horeca Code V2 positions itself as a true automated management control platform.

The objective isn’t “more numbers,” but a sustainable management cycle:

• updated data at a useful frequency,
• clear, shared KPIs,
• visible variances,
• fast, traceable decisions.

In a sector where margins can shift significantly within months, competitive advantage often comes down to how quickly a business can see, understand, and correct.

Conclusion: measuring what truly drives margin

In Ho.Re.Ca., profitability is the sum of many micro-decisions: better purchasing, reduced waste, standardized recipes, timely price updates, and staffing aligned with volumes. These decisions are effective only if data is timely, consistent, and comparable.

Horeca Code V2 was built with one clear mission: bring management control into everyday operations and automate it enough to make it truly sustainable—week after week. Because when data becomes simple and accessible, management stops chasing problems and starts driving growth.

Key Takeaways.

• Automatic sales integration from the POS system for a complete view of performance.
• Automated menu engineering to quickly identify dishes to promote, reposition, or correct.
• Automated food cost and recipe setup to reduce manual work and keep margins updated.
• Labor cost by department to manage incidence, productivity, and operational sustainability.
• Deeper categories and subcategories for granular analysis and targeted action on variances.
• Multilingual, multi-currency web app designed for groups, multi-outlet businesses, and international contexts.
• Multi-format document reading (PDF, Excel, Word, JPG, XML) to convert different inputs into usable data.