Industries · Hospitality & F&B
One intelligence layer for your entire restaurant group.
Multi-outlet, multi-brand groups with mixed POS estates and central kitchens — unified into one live view, one costing engine, and one decision layer that works before service starts, not after the week closes.
Before and after
What changes when
the data finally talks.
Today's friction
- Manual, outlet-by-outlet reporting — no live view across the group
- Supplier invoices re-keyed by hand across separate legal entities
- Supplier price drift caught weeks late, after margin is already gone
- Central kitchen prep run on gut feel instead of tomorrow's demand
- Margin leakage from wastage and slow-moving lines nobody flags
- Customer data siloed per brand, with no view of who's returning
With Ontilus
- A live group view of sales, cost and labour before service starts
- Supplier price-drift alerts with comparison matrices across your estate
- Recipe-linked inventory that auto-debits stock on every sale
- Prep forecasts generated overnight and pushed to kitchen leads
- Labour cost per shift, live from clock-in data, against target
- One customer profile across every brand, powering retention journeys
What we build
Engineered for Hospitality & F&B.
Every system is bespoke to your entity structure. These are the modules this sector almost always needs.
Live sales telemetry
Hourly sales, guest counts and average spend per outlet, reconciled against your official close reports.
Cost intelligence
Food cost variance by entity, supplier price-drift detection, and wastage tracked where it happens.
Inventory & PAR alerts
Ingredient stock auto-debits on sale; alerts fire before the shortfall, not after the service.
Prep forecasting
Demand forecasting that accounts for weather, holidays and sell-through — pushed to kitchens automatically.
Labour on shift
Live labour percentage per zone and service period, from biometric clock-in to floor decisions.
The Growth Agent
Unified customer intelligence and automated engagement across every brand you operate.
Questions
Hospitality & F&B,
answered.
The questions operators in this sector ask first. If yours isn't here, ask us directly — we answer scoping questions before there's a contract in sight.
Talk to usHow does Ontilus handle outlets running different POS systems?
Mixed POS estates are the normal starting point, not a blocker. Where a POS exposes an API or webhooks we integrate directly; where it is on-premise or legacy we deploy a local sync agent and batch ETL. Everything lands in one governed layer and is reconciled against each outlet's own Z-report before it is trusted.
Can it cost a recipe down to the ingredient?
Yes. Recipe-level costing links each menu item to its ingredients, so a supplier price move recalculates the true cost of every dish that uses it — and flags the dishes whose margin just moved.
What is supplier price-drift alerting?
The system watches what you actually pay per unit, per supplier, per outlet. When the same item quietly costs more than it did last month, or costs more at one outlet than another, it raises it — with the gap already priced against your volume.
Do we need to replace our POS or accounting system?
No. Ontilus builds over the systems you already run rather than replacing them. The operating system sits above the POS, inventory and accounting layers and unifies them; your teams keep working in the tools they know.
How long before a multi-outlet F&B group sees something live?
Three weeks to a live pilot on one entity, twelve weeks to a group-wide system. Nothing goes group-wide until the pilot's numbers reconcile against the client's own close reports.
Related
Where this shows up
in the work.
The engineering behind this sector, in systems already running and in writing.
How we deploy
Live in 12 weeks.
Proven before it scales.
We pilot on one entity and validate against your own close reports before anything goes group-wide. See the full deployment approach →