Food and Beverage | Wethaq Financial

Maximizing Profitability

Solving Scaling Challenges in the Food & Beverage Sector

In the dynamic landscape of the food and beverage sector, achieving financial success at a single location often falls short when scaling up operations. This discrepancy poses a significant challenge for businesses aiming to expand their footprint and maximize profitability.

MERGES & AQUISITIONS

Corporate transactions like Mergers and Acquisition are one of the quickest ways to grow your business. However not all transactions are successful. Be it buy-side or sell-side, the key to ensuring a successful corporate transaction is laying the groundwork before you get your hands dirty.

What we do

Our solution aims to achieve greater profitability for your F&B business through diagnosing and resolving the three main areas affecting profitability the most:

Cost of Goods Sold
Manpower utilization
Asset utilization

As such our solutions are executed in various stages which are arranged and prepared according to the current set-up of the business and once completed, the outcomes can be reflected in the company's financial projections to determine how to achieve the desired profit margin.

Cost Reduction Planning

Cost modeling is a key step into identifying what is the cost that should be for each of your menue item and what are the specific components of that cost. After identification, consumption is calculated down to the first raw material level used in preparation and through analytical procedures we build a comparison report against the actual cost of sale and the actual consumption of raw material. We investigated the differences and identify the root causes of COST LEAKAGE and the required solution for it.

Capacity Planning and Effeciency Modeling

This would result in creating specific manpower need assessment based on the production and distribution capacity of sub-recipes and menu items. We engage with the kitchen personnel to document and assess the food production and preparation steps for all menu items incorporating several inputs aggregated, analyzed and linked to sales records, batch preparations, inventory movements and other variables in order to build end to end streamline of steps staged and bounded by the capacity of manpower as well as machinery and equipment's.

Process optimization and system utilization

We start by assessing the kitchen operations from the planning stage where quantities are determined, followed by communication to the stores to dispatch material, and food preparation in its various stages (batches, recipes, sub-recipes, and waste control), to finally food delivery. This process is analyzed step by step through the documentary cycle and re-engineering to optimze the kitchen flow and data points available in the system.

System utilization

At this stage a detailed review of the systems in place is conducted to assess how adequate documentation of recipes are and whether they properly reflection the actual cost of goods sold. Our team will assess the system flow (in terms of capability and utilization) and current configuration for documenting kitchens requests, material control, procurement, points of sales, material consumption and financial refelction of the same. Accordingly, we will create an automation requirements document which will enable the system team to make the necessary change to ensure incorporating all the required processes and controls.