Know which dishes a price change affects
When the price of salmon, butter or a house wine changes, Tako shows every recipe that uses it and how far its cost has moved, so you can adjust the buffet or the menu before the margin goes.
Hotel F&B cost control, without a dedicated cost controller
Breakfast buffet, restaurant, bar, room service: in an independent hotel, one chef and one F&B manager often run it all from a single storeroom. Tako reads every supplier invoice, tracks the price of every food and beverage product and keeps the cost of your menus and breakfasts up to date, without enterprise software.
Invoices received at the dock, costs updated in the office
Deliveries reach a hotel all day long, from the greengrocer at dawn to the wine merchant in the afternoon. Whoever signs for them can photograph the invoice, upload the PDF or send it on WhatsApp. Tako extracts each line, matches it to the right supplier and product, and builds a food and beverage catalog the whole team can rely on.
Every delivery checked against its invoice total
Each invoice is read line by line and its total verified, with credit notes and duplicate invoices flagged, so the month-end close starts from clean purchase data rather than a pile of paper.
Wine, spirits and coffee tracked too
F&B is more than food. Tako follows the price of every bottle, keg and bag of coffee alongside fresh produce, alerts you when a price jumps and compares the same product across suppliers.
Breakfast buffet cost per guest
Build your buffet like a recipe, with pastries, cold cuts, fruit and hot dishes, and set the number of covers it serves. Tako gives you the cost per guest, and the same method works for banquet menus and à la carte dishes.
Your F&B spend, summarised on WhatsApp every week.
Food and drinks purchases compared with last week, price alerts on key products and unusual order volumes, delivered where your F&B manager already is.
Why food and beverage costs slip through the cracks in hotels
A hotel buys for several services at once, through many suppliers and frequent deliveries. Breakfast, the restaurant, the bar and events draw on the same stock, invoices travel between reception, kitchen and accounting, and prices change between two deliveries. By the time a spreadsheet is up to date, the month is closed. Hotels commonly target a food cost around 30 to 35%, and holding that line means seeing price changes when the invoice arrives, not weeks later.
Keep breakfast, restaurant and bar menus profitable
With every recipe costed at current prices, you can check that the room rate still covers breakfast, that the bar list keeps its margin and that a seasonal menu is priced correctly before it reaches guests. Try a new selling price in the margin simulator and see the effect straight away.
What is a good food cost percentage for a hotel?
Many hotels aim for roughly 28 to 35% on food, depending on their category and on the weight of breakfast and events. Tako helps you hold that target by keeping the cost of each recipe current, so selling prices stay aligned.
How do I calculate the cost of a breakfast buffet per guest?
List everything the buffet uses for one service, from pastries and juice to eggs and cold cuts, as a single recipe and set the number of covers it serves. Tako divides the total by the covers and updates it whenever an ingredient price changes.
Can Tako track beverages as well as food?
Yes. Purchases are classified by category, so wine, spirits, beer and coffee are followed separately from food, each with its own price history and alerts.
Does Tako connect to my PMS or POS?
No. Tako works from your supplier invoices and runs alongside your property management and point-of-sale systems, with no integration project.
How much does Tako cost for a hotel?
One location is free, with no time limit, including invoice reading, price tracking and recipe costing. Groups with several properties can add the multi-site app on a monthly basis.