Run hotel F&B like a restaurant group, not a department
Restaurant, bar, banquet, mini-bar — each outlet has its own rhythm. But the PMS sees it all as one line. EYP Ops gives your F&B team operational independence without losing integration.
How hotel F&B loses visibility
PMS isolation
Your property management system knows rooms, not recipes. F&B cost data lives in a spreadsheet that nobody trusts by the end of the month.
Complimentary meals are a black hole
Breakfast included, staff meals, VIP amenities, event tastings — these are real food costs that often aren't tracked against any budget.
Multiple outlets, no comparison
The restaurant, the pool bar, and the banquet kitchen all buy from the same suppliers but report to different managers. Nobody has a consolidated view.
Banquet over-ordering
Events are quoted at a fixed per-head price but ingredients are ordered loosely. Over-ordering is invisible until the event P&L is done — if it's done at all.
Mini-bar is always wrong
Mini-bar consumption is logged by housekeeping, not operations. Reconciliation between the two systems is manual and never accurate.
No cost-per-cover visibility
You know total F&B revenue. You don't know whether the restaurant's lunch service covers its ingredient cost.
Operational independence for every F&B outlet
Multi-outlet + revenue centers
Restaurant, bar, banquet, and mini-bar each run as a separate outlet in EYP Ops. Costs, stock, and recipes are tracked independently.
- Separate inventory and recipe library per outlet
- Inter-outlet transfers (kitchen → bar, kitchen → banquet)
- Consolidated hotel-level F&B cost report
Complimentary meal tracking
Every complimentary meal, staff meal, and amenity is logged as a documented transaction — not written off as unexplained variance.
- Staff meal module with daily log
- Complimentary category in waste/usage recording
- Cost allocated to budget line, not lost to variance
PMS integration via CSV import
No API integration required. Export your PMS revenue report as CSV, import into EYP Ops, and match it against actual F&B consumption.
- Revenue import from Opera, Protel, Mews CSV exports
- Revenue matched to outlet and service period
- Food cost % calculated against PMS revenue automatically
SSO & department access control
F&B manager, outlet supervisors, purchasing, and finance — each role sees only what they need.
- Role-based access: VIEWER, OPERATOR, ADMIN
- Outlet-level data isolation per user
- SSO available on ENTERPRISE plan for hotel IT integration
Banquet & event costing built in
Quote per-head, track actual consumption, see event-level P&L.
Modules included
Give your F&B team real operational data
Book a demo. We'll walk through your outlet structure, your PMS export format, and how complimentary meal tracking would work in your property.