Controliza Blog

Paper inventory counts: the black hole of your HORECA chain

Manual counts take hours, accumulate errors and lose traceability. The mobile app reduces count time by 60%.

Uncontrolled expiry dates: the silent cost of poorly rotated stock in hospitality

Manual FIFO fails in multi-local chains. Undetected expired product costs thousands of euros and puts food safety at risk.

The buffet is a black box: how to know what is actually consumed

Hotels don't know what's consumed at the buffet. Computer vision and weighing quantify actual consumption per dish.

Uncontrolled purchasing: why your chain needs an automated approval workflow

60% of HORECA chains lack a digital approval workflow. Spending on assets and services spirals out of control.

Purchasing control in QSR chains: standardize without losing agility

QSR chains with 50+ locations lose 3-7% on off-catalog purchases. Discover how to standardize orders.

Urban hotels and F&B: forecasting by occupancy and events

PMS occupancy is not enough. A convention doubles F&B consumption at the same occupancy. You need to integrate external events.

School canteens: cyclic menus, allergens and compliance

School absenteeism varies 15% daily and an allergen error generates fines up to 300,000 EUR. Forecasting demand is key.

Controliza vs Adeci

Predicting demand is just the first step. We close the full operational cycle.

You waste food at the buffet but don't know how much: how to measure to improve

Hotels that measure buffet waste reduce losses by 30-50% in the first year. If you only estimate by eye, you undervalue the problem.

Where is that oven? Asset management for HORECA groups

8-12% of annual CAPEX is lost on untracked assets. If you don't know what equipment is in each location, you're overbuying.

Fast Casual and food cost: the dynamic recipe costing you need

Fast casual with rotating menus loses 2-4% margin due to static recipe costing. Discover how dynamic recipe costing protects your profitability.

Resort with all-day buffet: measure to stop wasting

A resort with a buffet operating 12-16h per day wastes 120-180g per diner if it doesn't measure. Reducing waste by 40% is possible.

University campus: multiple service points, one single forecast

Cannibalization between service points on university campuses reaches 30%. Discover how to forecast per service point.

Food Waste Law and buffet: why estimates are no longer enough

The Food Waste Law requires measuring and recording with real data. Only 12% of hotels in Spain measure buffet waste. Fines up to 500,000 EUR.

You pay without knowing if the delivery was correct: the missing receipt compliance

30% of HORECA equipment delivery incidents go undocumented. Without receipt compliance, you pay invoices without verification.

Multi-concept casual dining: consolidated food cost hides the real picture

In multi-concept groups, consolidated food cost hides brands that lose money. Discover how to break down by concept.

Boutique hotel: controlling F&B costs without sacrificing the experience

In a boutique hotel the chef is the brand and the menu has 12 dishes. Control food cost without cutting quality or limiting creativity.

Hospitals: full traceability and forecasting by special diet

An average hospital manages 12-18 simultaneous diets and an allergen error can be lethal. Full traceability from supplier to patient.

Restocking the buffet by guesswork: why there's always too much or too little

Buffet restocking without data generates 35% of total waste. Real-time data solves it.

Fine dining: premium ingredients with margins under pressure

In fine dining, every kilo of premium waste costs 5-10x more than in casual. You can't overbuy or run out of product.

MICE and conventions: forecasting F&B for massive demand peaks

A 2,000-person convention over 3 days multiplies your F&B production by five. Plan purchasing without improvising.

Senior living: adapted menus and cost per resident as the key metric

35-45% of residents require modified texture at a 40-75% surcharge. Cost per resident per day determines concessions.

Buffet consumption pace: real-time data for production

70% of buffet consumption occurs in the first 2 hours. Producing in waves based on real data reduces waste by 25%.

Coffee & Bakery: 100% perishable product, 100% necessary forecasting

In coffee and bakery, what you bake today is thrown out tomorrow. Chains discard 15-25% of daily production.

Extended stay: less F&B, more CAPEX — asset management per apartment

200 apartments = 3,000 assets without traceability. In extended stay the challenge is CAPEX: equipment, warranties and replacement.

Corporate canteens post-remote work: forecasting attendance

Average post-remote work attendance is 55-65% with 30% swings between days. Canteens without forecasting waste 25-35%.

Community dining halls: maximum efficiency on a minimum budget

20-30% of food in community dining halls without forecasting is wasted. With AI, those savings are redistributed into more servings.

Forecasting for cyclic menus: the AI that understands your dish rotation

Discover how AI-powered forecasting adapts to cyclic menus in catering, hotels and food service to anticipate demand.

The party of 40 that broke your forecast: exception management with AI

An unexpected party of 40 diners destroys your forecast. Discover how AI detects outliers and protects the prediction.

Food safety alert in your chain: can you trace a batch in 10 minutes?

When a food safety authority issues an alert, you need to trace the affected batch across all locations in minutes, not days.

New menu, new forecast: how to launch dishes without breaking the prediction

Every menu change breaks your demand forecast. Discover how to maintain accuracy when launching new dishes with AI.

Rain, holidays and events: how AI anticipates what your manager cannot

AI-powered forecasting integrates weather, holidays and local events to anticipate the real demand at each restaurant.

Emergency purchasing: how much it costs your chain and how to eliminate it

Emergency purchases at inflated prices erode your margin. Demand forecasting eliminates last-minute orders.

Dine-in, delivery and takeaway: why mixing channels ruins your forecast

Mixing dine-in, delivery and takeaway sales into a single forecast produces inaccurate predictions for each channel.

Silent price increases: how to detect them before they kill your margin

Suppliers raise prices on delivery notes without warning. Discover how to detect these silent increases and protect your margin.

No stockouts, no overstock: how to forecast to buy exactly what you need

Demand forecasting by dish, day and location eliminates stockouts and overstock in HORECA chains.

Your inventory lies: how to reconcile actual stock with book stock

The gap between book stock and actual stock can exceed 6%. Discover how to reconcile your inventory with real-time data.

You waste food because you overprepare: the solution is not measuring, it's forecasting

Overproduction is the leading cause of food waste. Measuring what you throw away is not enough: you need to forecast demand.

Multi-local, 10 ways of buying: how to standardize without stifling

Standardize purchasing in multi-local HORECA chains without eliminating operational autonomy. Centralized catalog and automated orders.

Total sales forecasting is useless for purchasing: why you need SKU-level forecasting

Forecasting total sales doesn't help you buy well. You need SKU-level forecasting to convert predicted demand into precise orders.

Why your recipe costing from 3 months ago is losing you money

Food cost has shot up by 1.5 points. The recipe costing from 3 months ago no longer reflects actual prices.

Theoretical vs actual consumption: the KPI that separates profitable chains from the rest

The theoretical vs actual consumption KPI reveals hidden waste, portion drift and operational deviations in HORECA chains.

Global food cost vs food cost per location: the metric your chain needs

Aggregated food cost hides serious problems across locations. You need per-location food cost visibility to control margins.

Controliza vs G-Stock

G-Stock tells you what happened, Controliza tells you what will happen. Full purchasing comparison for hospitality.

Controliza vs Prezo

Managing orders or predicting them — that's the difference. Detailed HORECA purchasing comparison.

Controliza vs Winnow

Measuring waste is just the first step. We prevent it. Buffet waste control comparison.

Controliza vs Yurest

A broad ERP versus an AI engine that predicts and purchases on its own. Food service software comparison.

Controliza vs Haddock

Recipe costing is the starting point, not the destination. Professional kitchen and recipe costing comparison.

Controliza vs tSpoonLab

A smart kitchen needs to know what will sell tomorrow. Smart kitchen comparison.

Controliza vs Comandero Digital

One manages the front of house, the other predicts what's behind it. Front and back-office in hospitality complement each other.

What is the best POS system for hospitality today?

When it comes to professionalizing hospitality management, there is one element always at the center of the conversation: the POS. But not just any POS.

Sales forecasting: how we anticipate sales and improve decision-making

What is sales forecasting and why do we consider it key? For us, sales forecasting is the projection and estimation of sales over a given period.

How we reduce food waste in hospitality and improve profitability

In hospitality, we often aren't fully aware of how much food is thrown away each day. Although the volume seems manageable, when you track it...

Inventory turnover: the key to an efficient and profitable restaurant

In restaurant management, many factors influence results, but if there is one that makes a direct difference, it's inventory turnover.

AI applications in hospitality to improve profitability

The application of artificial intelligence in the hospitality sector is transforming how restaurants and bars manage their operations...

Stock control in hospitality: reduce waste and improve your profitability

Optimize your stock control in hospitality with predictive tools, fewer losses and more efficiency from day one.

AI and Big Data: The Future of Artificial Intelligence in Hospitality

The digital transformation of the HORECA sector is no longer optional — it's a necessity. Thanks to AI in hospitality, businesses can...

Kitchen recipe costing: Cost control in hospitality with dynamic pricing

Learn how a digitalized kitchen recipe costing system can optimize costs in your restaurant with dynamic pricing and real-time control.

How AI-driven digitalization in hospitality is revolutionizing the industry

Hospitality is evolving rapidly, and the key to staying competitive is AI-driven digitalization. The integration of artificial intelligence...

Purchasing management software for hospitality | Automate and optimize your business

We all know how important purchasing is in hospitality businesses, and also the chaos that often exists in purchasing departments...

Gastronomy and its economic impact: Keys to digitalizing your business

Discover how digitalization in hospitality can boost the economic impact of the gastronomy sector.

Goods transfers in hospitality: Control your stock efficiently and error-free

How to optimize goods transfers between warehouses in hospitality with Controliza. Improve with our specialized technology.

How to apply Business Intelligence in hospitality groups and franchises and what are the benefits?

With Controliza you can have this information updated in real time in under one second for hospitality groups and franchises.

Reducing food waste with artificial intelligence

At Controliza, we fight food waste — a commitment that takes on special significance on Food Waste Day.

Controliza presents at the Auténtica Food Fest

Discover how Big Data is revolutionizing the food service industry at Auténtica Food Fest with Reinerio Agüeria's masterclass.

The strategic alliance between Basque Culinary Center and Controliza

Controliza and Basque Culinary Center join forces to drive gastronomic education with cutting-edge technology.

Menu Management: Key to success in gastronomy

Optimize menu management in restaurants to improve the customer experience and reduce costs with effective strategies.

The impact of Big Data on hospitality

Optimize your hospitality business with Controliza's big data. Manage orders, inventory and purchasing with AI, improving service efficiency.

Say goodbye to chaos! Order Management System

With a real-time order management system, reduce stockouts and boost customer satisfaction.

How to waste less food in restaurants

Food waste in restaurants is one of the biggest challenges facing the hospitality industry today. Better purchasing planning, local and seasonal products, waste prevention culture and proper storage strategies can help.

Yield Management in the hotel industry

Yield Management: the strategy hotels use to maximize room profitability.

Immersive Gastronomy in Hospitality

Discover immersive gastronomy for restaurants. The top trend in fine dining.

Machine Learning in food service

Do you know the importance that machine learning can bring to your restaurant's sales forecasting?

Food trucks: a gastronomic trend

Food trucks as a gastronomic trend. Discover the advantages a food truck business can bring to your restaurant's profitability.

Menu Engineering in Hospitality

Menu Engineering: the method for controlling and designing your menu dishes that lets you maximize your business profitability.

Cost control for restaurants

At Controliza we share some basic tips so that cost control for restaurants doesn't become a major challenge.

Getting the Digital Kit for Hospitality

The Digital Kit for hospitality is a voucher of up to 12,000 EUR provided by the Spanish Government to SMEs for purchasing digital solutions already available on...

Our Story: How Controliza was born

How one of the most comprehensive HORECA business optimization platforms was born, both nationally and internationally.

Social media for restaurants

Today, social media for a restaurant is an absolute necessity — that's nothing new. Having a social media presence is something that...

The 7 most important KPIs for a restaurant

At Controliza, our goal is to provide easily interpretable information in real time from your data. We essentially provide...

Purchasing and warehouse management in hotels

How to avoid the chaos in hotel purchasing and warehouse departments. Many clients have come to us to...

How Controliza boosts dark kitchen profitability

A dark kitchen is a kitchen that operates without a physical restaurant. Its purpose is food production for delivery.

Hospitality suppliers: How to choose them

In hospitality and food service, one of the most important aspects is product quality. This can make the customer's perception good or bad.

Purchasing and consumption audit for hospitality

Today we're talking about one of our tools: the purchasing and consumption audit for hospitality. Often this type of tool doesn't get the attention it deserves...

Sales forecasting and the digital twin

Sales forecasting applied to goal achievement and real-time decision-making in restaurants. Continuing with the benefits provided...

Artificial intelligence in restaurants is the present

Since the POS appeared on the iPad, the restaurant industry has experienced its greatest technological revolution. Obviously...

How to increase your restaurant's online visibility

What do you need to do to increase your restaurant's online visibility? In this article we explain how to optimize your restaurant's SEO to boost...

The best POS software for hospitality

What should the best POS software for food service look like? When it comes to managing hospitality businesses professionally, the starting point...