Offerings and categories
Dishes, beverages, categories, POS, menus, meal plans, allergens, and availability.
Publish a consistent, updatable offering.HOTELGEX F&B
From menu to cost, from stock to production. F&B truly connected.
F&B Manager brings together offerings, categories, POS, technical specification sheets, recipe costing, suppliers, purchasing, inventory, production, buffet, waste, mise en place, and events.
WHAT IT SOLVES
01Offerings and categoriesPublish a consistent, updatable offering.
02Technical specification sheets and recipe costingUnderstand the true cost of each product.
03Suppliers and purchasingConnect requirements with procurement.
END-TO-END FOOD & BEVERAGE
The same information can support sales, purchasing, and production.
When dishes, beverages, ingredients, recipes, prices, and availability share the same structure, HotelGEX can connect publishing, costs, purchasing, inventory, and production.
- Dishes, beverages, categories, POS, and menus.
- Technical specification sheets, recipes, ingredients, and recipe costing.
- Suppliers, orders, receipts, and inventory.
- Production, buffet, breakfast, waste, and mise en place.
F&B OPERATIONS
Fewer parallel spreadsheets. More operational traceability.
The goal is to ensure that the commercial offering and the reality of the kitchen and dining room do not become disconnected. Published items, costs, purchasing, production, and replenishment can share data.
OfferingDishes, beverages, menus, allergens, and availability.
CostIngredients, recipes, recipe costing, and margins.
ProcurementSuppliers, purchasing, receipts, and inventory.
ProductionBuffet, breakfast, mise en place, and waste.
F&B MANAGER
Features designed for food and beverage operations.
Each module addresses part of the cycle and can power public or operational AI assistants.
Technical specification sheets and recipe costing
Ingredients, recipes, quantities, costs, and margins.
Understand the true cost of each product.Suppliers and purchasing
Suppliers, planning, orders, and receipts.
Connect requirements with procurement.Inventory
Receipts, consumption, stock levels, and movements.
Improve stock visibility.Production and mise en place
Production planning, preparations, and pre-service tasks.
Coordinate the kitchen with actual forecasts.Buffet and waste
Production, replenishment, and waste/shrinkage recording.
Learn and adjust upcoming production.AI Breakfast
Forecasting that considers included guests, time-of-day patterns, weekends, groups, and multi-room stays.
Plan quantities and operational peaks, not just guest counts.Public and operational AI
Help Me Choose, Sommelier IA, and internal assistants based on the actual offering.
AI connected to real products and availability.Banquets and Events
Menus, services, spaces, and operations linked to F&B.
Reuse gastronomic knowledge in events.F&B CYCLE
Design, cost, procure, produce, and learn.
HotelGEX aims to close the loop between the offering and operations.
01DesignCreate products, menus, meal plans, and availability.
02CostDefine ingredients, recipes, and recipe costing.
03ProcurePlan purchases and control inventory.
04OperateProduce, replenish, record waste, and learn.
AI BREAKFAST
Breakfast forecasting must understand how guests arrive at the buffet.
Simply counting staying guests is not enough. HotelGEX can consider the included meal plan, day of the week, season, groups, and multi-room bookings to anticipate both volume and time concentration.
- Pax included according to the actual meal plan.
- Weekends and high occupancy as concentration patterns.
- Groups as specific peaks.
- Multi-room bookings treated as a coordinated unit when evidence exists.
Forecasting ≠ simple occupancyThe goal is to help decide production, replenishment, and workload.
AI FOR THE GUEST
Help Me Choose and AI Sommelier can work with the actual offering.
Public assistants should not recommend nonexistent dishes. When connected to the catalog and availability, they can guide guests toward dishes, beverages, or pairings based on what the hotel actually offers.
- Actual catalog.
- Availability and allergens.
- Product description and attributes.
- The hotel’s gastronomic context.
360° CONNECTION
F&B is no longer an island.
Offerings, costs, purchasing, production, and events can share data with Customer Journey 360°, Engage, Concierge IA, and Guest Experience when it adds value.
F&B ManagerOfferings and categoriesPurchasingInventoryProductionAI BreakfastBanquets and EventsHotelGEX EngageConcierge IA
F&B → ENGAGE
The verified catalog can become commercial content without inventing demand.
EventsExperiencesMenuFeatured Items
→EngageAI CRM→Campaign ContentAI · COPILOT · AUTOMATION
F&B Intelligence & Copilot: intelligence from purchasing through consumption.
Offerings, recipe costing, purchasing, inventory, production, service, buffet operations, and waste form a learning cycle.
AI + 360°
F&B Forecasting
Forecasting based on occupancy, meal plans, patterns, groups, and available signals.
Produce closer to demand.Waste
Waste analysis by product, service, or cause.
Real cost control.F&B Copilot
Questions about cost, margin, stock, production, popularity, or incidents.
Fast decisions.Guest flow
Anticipate pressure periods and coordinated peaks, especially at breakfast.
A better experience.MADE BY HOTELIERS FOR HOTELIERS
See HotelGEX working with your hotel’s context.
HotelGEX does not replace your PMS or Channel Manager. It adds intelligence, coordination, and experience on top of your ecosystem.