One operating brain for ADD, IRD, banquet, and bar
F&B is one of the lowest-margin departments in the hotel P&L
Rooms run 35–55% net. F&B runs 8–15%. The gap is operational variance — buffet wastage, IRD attach, and banquet quote drift. Forkcast was built to close that gap.
The dashboard the F&B Manager actually wants
Same engine as the restaurant tier — calendar, supply watch, P&L plumbing — adapted to hotel F&B specifics. Vertical adapter ships in P3.
Priya, F&B Manager — 90-room boutique in Bengaluru
Four outlets: ADD, specialty Italian, lobby café, banquet. ₹70L/month F&B.
Without Forkcast: Tuesday 8am she runs four reports out of IDS Next. ADD covers yesterday: 92 vs forecast 130. Buffet wastage: ~16% (estimated, never measured). IRD attach has fallen for 3 weeks — she doesn't know by how much. Banquet quote for a 14 May wedding went out at ₹1,150/plate two months ago; nobody has re-checked the plate cost since. By Saturday's wedding, paneer is up 22%, oil up 14%; the banquet contributes ₹40K less margin than quoted. Nobody notices until month-end.
With Forkcast: Single dashboard at 8am — "Today's covers across 4 outlets: 305 (ADD 110, Italian 48, café 92, banquet 55). House occupancy: 64%, corporate group of 18 on dinner — buffet par-level: 70 (down from default 130). IRD attach: 0.32 vs 30-day avg 0.41 — flagged. Buffet wastage last week: 17% — flagged amber. Banquet quote re-cost (14 May wedding): plate cost is up ₹68 vs quote — tap to renegotiate or absorb." Outcome: ₹2.4L/month saved on ADD wastage alone, IRD attach recovered, banquet renegotiation recovers ₹23K on the 14 May event before cooking starts.
Hotel F&B FAQ
Built for the F&B Manager. Approved by the GM.
Hotel F&B tier ships in P3 — restaurant-tier features available to single-property F&B today. Talk to us about a pilot.
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