F&B

THE PROBLEM IS NOT A SHORTAGE OF DATA

Every Outlet Produces Data. Bringing
It Together Is What Takes Time

The more outlets you run, the more sources you have to open before a simple question can be answered.

Outlet recap sheets copied into one master recap

Outlet recaps are still manual

Each outlet sends its report separately, then everything is copied into one master file before anything can be compared.

A menu item with units sold but no cost or margin

Sales and ingredient costs live apart

Sales figures sit in the POS while COGS and purchasing sit in the ERP. Margin per item only appears once the two are joined.

A promo coupon with orders up 22% and profit unknown

Promo results are hard to judge

Revenue climbs while a promo runs, but profit does not always follow. Proving it takes a comparison nobody has time for.

A calendar where the outlet report lands on October 30

Outlet problems surface too late

Ingredients running out at peak hours, queues building up, or falling transactions often only show up when the monthly report lands.

The same menu item named differently in POS, purchasing and the target sheet

Every source has its own format

Menu names, ingredient codes, and closing periods rarely match across systems, which makes merging them error-prone.

Analysis rests on one person

Only one or two people know how the data fits together. When they are busy, every report waits.

WHAT MAKES EDIC DIFFERENT

Your Data Can Stay Scattered.
Still Reads It.

No need to wait for a data consolidation project to finish, and no need to replace the systems already running. edic connects to the data warehouse or data mart you already have, while also reading the sources that still stand on their own.

Six F&B data sources around edic: POS for two outlets, purchasing, ingredient stock, a target sheet, a promo recap and the data warehouse

Sales systems and POS

Transactions by outlet, by hour, by menu item, including payment method and order channel.

POS · outlet A
POS · outlet B

ERP and SAP

Ingredient purchasing, COGS, inventory, and the financial data that determines real margin.

SAP
Ingredient stock

Data warehouse and data marts

The structured sources your IT team already maintains, readable without SQL.

Data warehouse

Files that stand alone

Excel, CSV, Google Sheets, and PDF documents that have been passed around over email and chat.

Target sheet
Promo recap

The list of supported systems keeps growing. To confirm that the systems your company runs are covered, bring them up during the demo.

BUSINESS IMPACT

What Changes Once Every Outlet's Data Can Be Read Together

Not just reports that arrive faster, but decisions made while there is still time to act on them.

Stop the menu items quietly eating your margin.

Join POS sales with COGS from the ERP so every item shows its profit contribution, not just its unit count, giving any decision to reprice, resize, or retire a dish a basis in numbers.

Margin by item next to orders this month: Fried Chicken sells most at a 24% margin

Prepare for the rush before it starts, not after.

Read hourly and daily transaction patterns per outlet so ingredient purchasing and shift schedules follow real demand, rather than the instincts of one or two experienced people.

Orders by outlet and Saturday peak hours, with the rush between 12:00 and 13:00

Separate promos that add profit from promos that just add crowds.

Compare promo and non-promo periods alongside their effect on margin and on other items, so the next promo budget goes to the programs that have already proven they add profit.

Gross profit by week for promo and normal weeks, where Combo B adds profit

Catch a slowing outlet before the monthly report lands.

Track transactions, stockout events, and average order value per outlet on a regular cadence, so visits and interventions go to the locations that need them most.

An outlet watchlist where Bekasi has slowed since week 2

Bring food cost down without cutting quality.

Connect ingredient usage with actual sales so the gap between what should have been used and what actually was becomes visible per outlet, along with the items driving that gap.

Food cost for BSD in October: actual usage 39M above expected, led by chicken thigh

Start the monthly meeting from the same numbers.

Bring every outlet's reporting into one document with consistent metric definitions, so meeting time goes into deciding what to do rather than reconciling figures between departments.