ST Comp Holdings
ST Comp Holdings
ERP
Hotel · ERP

Know what the banquet costs before you quote it.

Every outlet, every store, every purchase order and every posting in one system — so a function sheet turns into a costed event instead of a guess your F&B manager reconciles three weeks later.

See the closePick your industry
Cost of sales, by outletPeriod to date · Live
OutletStoreStatusCost of salesNext action
Banquet kitchenMain storeOn budget28.4%Nothing due
All-day diningKitchen 2Over36.1%Variance raised
Sky barBeverageCounting—Stocktake tonight
Pool deckKitchen 2On budget31.0%Nothing due
In-room diningMain storeWatch33.8%Recipe review
EngineeringSparesWatchRM 41kChiller service due

The close finishes on the fourth.

Not because anyone works faster, but because the postings happen as the work happens instead of being assembled from paper in the first week of the following month.

0working days, on a twelve-day month-end
  1. Day 01

    Cut-off, all stores counted

    Every location closes its own count. No store waits on another.

  2. Day 02

    Goods received not invoiced matched

    Receipts without invoices are found and accrued, not discovered in March.

  3. Day 03

    Accruals and prepayments posted

    Standing entries post themselves against the schedule they were set on.

  4. Day 04

    Departmental P&Ls issued

    Every head of department gets their own numbers the same morning.

Day 05Review, then nothing.·Days 06 to 12 stop being month-end at all.

On this system4 days
Assembling it by hand12 days

Both runs are drawn on the same twelve days, so the gap between them is the thing you get back — eight working days a month, every month.

What hotel operations actually run.

Kitchen stock, banquet costing and a close that does not eat the first week of the month.

  1. 01

    F&B stock by outlet

    Main kitchen, banquet, each restaurant and every bar counted as its own store, with transfers between them recorded rather than assumed.

  2. 02

    Recipe and banquet costing

    Dishes costed from live purchase prices, so a function menu prices itself and the margin is known at the point of quoting.

  3. 03

    Purchasing and market list

    Daily market list, standing orders and par levels raised against approved suppliers with contract prices already applied.

  4. 04

    Engineering and spares

    Plant, chillers, lifts and guest-room assets with their spares, service intervals and the cost of every callout.

  5. 05

    Revenue posting

    Rooms, F&B and other operating departments posted to the ledger nightly in USALI order, not keyed in at month-end.

  6. 06

    Month-end close

    Accruals, outlet P&Ls and departmental cost of sales produced on a schedule your financial controller sets once.

How the numbers get there.

Four steps, each of them a posting rather than a report someone writes afterwards.

  1. 01

    Receive against the order

    Goods are checked in against the purchase order at the back door, so a short delivery is caught before it becomes a variance.

  2. 02

    Issue to the outlet

    Every transfer from main store to kitchen or bar is a posting, which is what makes outlet cost of sales real.

  3. 03

    Cost the event

    The function sheet pulls live prices, so banqueting quotes at a margin instead of at last year's cost.

  4. 04

    Close the month

    Accruals and departmental P&Ls run to a schedule, and the controller reviews rather than assembles.

days to close, from three weeks
4

days to close, from three weeks

food cost variance, down from double digits
2.1%

food cost variance, down from double digits

of transfers posted, not estimated
100%

of transfers posted, not estimated

Targets the system is built to hit, not results measured at a named client.

The same ERP, built for the other five.

Each build has its own stores, cost model and compliance surface. Move between them here.

The rest of the platform, for hotel.

Three products on one data model and one vertical taxonomy. The industry you picked here is the industry you get there.

CRMEvery enquiry answered in seconds and written to a customer record.CRM for Hotel
SRMSuppliers scored, certificates current, POs and invoices matched.SRM for Hotel

Hotel ERP, answered.

The questions this industry asks before anyone signs anything.

No. Your property management system keeps selling and billing rooms. The ERP takes the revenue and the cost side — stock, purchasing, payables and the ledger — and reads the PMS nightly so rooms revenue posts itself.

See it running on hotel numbers.

Tell us how stock, purchasing and month-end work for you today. We will show you the build that fits, with your own operation in front of you.

Talk it throughStart a project