F&B operations · Financial control

See what changed.
Know why it changed.

Aperios connects purchasing, inventory, recipes, production and sales into an auditable financial view — so teams can protect margin before month-end.

Book a 15-min discovery call See how it works ↓
A supplier handing over a cardboard crate of fresh vegetables at a restaurant door.
Mon 10 Aug · 07:42 · Delivery received, Riverside
Aperios Riverside Margin drivers · Week 33
Food cost, Week 33
10–16 Aug 2026 · vs. W32
+1.8 pts
30.0% of net sales · was 28.2% · €2,740 at this week’s sales
  1. Price changes +0.3 pts €430
    Beef tenderloin +8.2% on 2 receipts
  2. Usage vs. recipe +0.8 pts €1,210
    Largest in 2 menu items
  3. Count variance +0.7 pts €1,100
    Confirmed at Wed 12 Aug count
Traced to 3 receipts · 2 recipes · 1 stock count Open evidence

Aperios works alongside the systems you already run. It reads what they produce and explains what changed — it does not replace them.

  • POS
  • Payroll
  • Payment processing
  • Accounting
  • Tax filing

How it works

Five moments. One continuous record.

Margin doesn’t move at month-end. It moves at the loading dock, on the prep line, on the shelf and at the till. Aperios records each moment and keeps them connected, so the week explains itself.

  1. 01 Receive
    Kitchen staff unloading green produce crates from a delivery truck.
    Mon 10 Aug · Northgate Meats · 14 lines · 2 price changes

    Every delivery becomes a priced, dated record.

    • Supplier invoices and delivery notes, line by line
    • Price changes flagged against the last price paid
    • Short deliveries and returns kept on the record
  2. 02 Produce
    A chef garnishing a row of plated dishes on a stainless steel pass.
    Tue 11 Aug · Batch: beef jus 12 L · Yield 92%

    Recipes and batches carry cost into what you serve.

    • Recipes costed from the prices you actually paid
    • Semi-finished batches with measured yields, not guesses
    • Expected usage per item sold
  3. 03 Count
    Back-of-house storage shelves stacked with labelled containers.
    Wed 12 Aug · Walk-in & dry store · 212 items counted
    Aperios Riverside Stock counts
    Count C-0812 · Walk-in & dry store
    Wed 12 Aug 2026 · 212/212 items · 9 above threshold
    Review
    Item Expected Counted Variance Value
    Beef tenderloin 31.6 kg 29.1 kg −2.5 kg −€104
    Smoked salmon 14.2 kg 12.4 kg −1.8 kg −€68
    Butter 82% 24.0 kg 20.8 kg −3.2 kg −€28
    Parmesan 9.4 kg 8.3 kg −1.1 kg −€21
    Cream 35% 18.0 L 18.0 L 0.0 L €0
    Confirmed variance €1,100 Save progress Review & finalize

    Counts confirm what the records expect.

    • Mobile counts by storage area, one device at a time
    • Expected vs. counted, valued at current cost
    • Variances that point at an item, not a total
  4. 04 Sell
    A laid restaurant table with glassware in daylight, menus waiting.
    Sat 15 Aug · 412 covers · 1,108 items sold

    Sales close the loop at item level.

    • Item-level sales from your POS export or feed
    • Net of VAT, with tips and service charges kept apart
    • Theoretical usage computed from what actually sold
  5. 05 Explain
    Aperios Riverside Margin drivers · Week 33
    Food cost, Week 33
    10–16 Aug 2026 · vs. W32
    +1.8 pts
    30.0% of net sales · was 28.2% · €2,740 at this week’s sales
    1. Price changes +0.3 pts €430
    2. Usage vs. recipe +0.8 pts €1,210
    3. Count variance +0.7 pts €1,100
    Traced to 3 receipts · 2 recipes · 1 stock count Open evidence

    The number arrives with its reasons.

    • Price, usage and count effects separated
    • Each effect linked to the receipts, recipes and counts behind it
    • A follow-up with an owner and a due date

Evidence trail

A number you can trace.

Every figure in Aperios keeps its receipts. Open a change in food cost and you reach the documents that made it — and the person who owns the fix.

Food cost · Riverside

+1.8 pts

28.2% → 30.0% of net sales
Week 33 · 10–16 Aug 2026
≈ €2,740 at this week’s net sales

  • Price changes +0.3 pts
  • Usage vs. recipe +0.8 pts
  • Count variance +0.7 pts

0.3 + 0.8 + 0.7 = 1.8 pts

  1. Receipts Price changes +0.3 pts · €430
    R-10482 Beef tenderloin 48.0 kg · €38.40 → €41.55 +8.2% Mon 10 Aug · Northgate Meats
    R-10497 Beef tenderloin 42.0 kg · €38.40 → €41.55 +8.2% Thu 13 Aug · Northgate Meats
    Received at Riverside · J. Moreau, sous chef
  2. Recipes Usage vs. recipe +0.8 pts · €1,210
    310 sold Tenderloin 200 g · expected 62.0 kg, actual 69.5 kg +12.1% Cost per portion €7.68 → €8.31 · +€312
    190 sold Beef tartare 120 g · expected 22.8 kg, actual 26.2 kg +14.9% Cost per portion €4.61 → €4.99 · +€141
    Theoretical usage from item-level sales, Week 33
  3. Stock count Count variance +0.7 pts · €1,100
    C-0812 Beef tenderloin · expected 31.6 kg, counted 29.1 kg −2.5 kg Wed 12 Aug 2026 · Walk-in & dry store · 9 of 212 items above threshold
    Finalized by the count lead · valued at current cost
  4. Follow-up Open
    F-0118 Portion check — tenderloin station Head Chef, Riverside · due Fri 21 Aug 2026
    Linked: R-10482 · R-10497 · C-0812 · 2 recipes

Financial control

An operational P&L that keeps the lines apart.

Net sales stay separate from VAT, tips and service charges. Cost of goods, labor, variable and fixed costs sit on their own lines — so prime cost and controllable margin mean what they say.

Net sales
After VAT. Tips and service charges are reported on their own line, never inside revenue.
Cost of goods sold
Food and beverage at the prices you actually paid, from receipts — not a standard cost.
Labor
From your payroll or scheduling export, for the same period and location.
Variable and fixed costs
Kept apart, so a busy week doesn’t flatter rent and a quiet one doesn’t blame it.
Prime cost
COGS plus labor — the two lines a kitchen can move this week.
Controllable margin
Net sales minus prime cost and variable costs. What the operation is accountable for.

Aperios reads exports from your POS, payroll, accounting and tax tools. It doesn’t replace them, and it doesn’t file anything.

Aperios Riverside Operational P&L
Operational P&L · Week 33
10–16 Aug 2026 · compared with W32 · illustrative figures
Export
Takings (incl. VAT, tips & service charges)€189,000
VAT collected (20%) — remitted, not revenue−€30,480
Tips & service charges — passed through to staff−€6,120
Line W33 % net vs. W32
Net sales €152,400 100% +2.1%
Cost of goods sold €54,560 35.8% +1.6 pts
Food €45,720 30.0% +1.8 pts
Beverage €8,840 5.8% −0.2 pts
Labor €42,672 28.0% −0.4 pts
Prime cost €97,232 63.8% +1.2 pts
Variable costs €9,144 6.0% 0.0 pts
Controllable margin €46,024 30.2% −1.2 pts
Fixed costs €21,336 14.0% —
Operating result €24,688 16.2% −1.2 pts
Sources: POS export · payroll export · supplier receipts · recipes · counts Open food cost →

Aperios Intelligence

Ask your operation. Get an answer you can act on.

Ask questions across inventory, purchasing, recipes, production, sales and financial performance. Every answer is grounded in the underlying operational data.

Cites its sources
Every answer names the receipts, recipes, counts and sales it rests on — and opens them.
Scoped, not general
Answers are bound to a period and a location, and say so.
Ends in an owner
A finding becomes a follow-up with a name and a due date, or it isn’t finished.
Aperios Riverside Intelligence
Why did food cost increase at the Riverside location this week?
Analyzing operational data
  • Receipts · Week 33
  • Recipes · sold items
  • Stock count · Wed 12 Aug
  • Sales · net of VAT

Food cost increased by 1.8 points.

The main drivers were an 8.2% increase in beef tenderloin cost, higher-than-expected usage in two menu items, and a stock variance confirmed during Wednesday’s count.

View affected receipts View recipe impact View stock-count variance Assign follow-up

Affected receipts · 1 of 2

R-10482
Northgate Meats · Mon 10 Aug 2026 · 07:42
Riverside Received by J. Moreau, sous chef
Line Qty Unit Last paid Change Total
Beef tenderloin 48.0 kg €41.55 €38.40 +8.2% €1,994.40
Chicken breast 30.0 kg €7.90 €7.90 — €237.00
Pork belly 18.0 kg €9.20 €9.20 — €165.60
Receipt total €2,397.00 Price impact +€151.20 vs. last paid

Sources: 3 receipts · 2 recipes · 1 stock count Period: Week 33 (10–16 Aug) Location: Riverside Owner: Head Chef

Ask about Riverside…

Who it’s for

Built for restaurant groups and hotel F&B teams.

Restaurant groups

Several locations, one way of counting.

Margins differ between sites for reasons nobody can name from the P&L alone. Aperios puts every location on the same basis — same recipes, same cost method, same count rules — and shows where the difference actually comes from.

  • Location-by-location margin drivers
  • Central purchasing with local price checks
  • Count discipline you can see, not assume

Used by Operations directorFinancial controllerHead chef

Hotel F&B teams

Outlets that share stores, kept apart in the numbers.

Restaurant, bar, banqueting and room service draw from the same kitchens and the same walk-in. Aperios keeps cost centers separate while the stock moves between them, so each outlet answers for its own margin.

  • Transfers between outlets on the record
  • Banquet batches costed at actual yield
  • One operational P&L per outlet

Used by F&B managerExecutive chefHotel financial controller

Pilot

Start with one location and a 15-minute call.

A pilot runs on a single location with the exports you already have. It ends with a food-cost change you can trace — or with a clear reason why Aperios isn’t the right fit.

  1. 1 15-minute discovery call How you buy, count and sell today, and whether a pilot makes sense.
  2. 2 Connect your exports POS sales, supplier invoices and recipes for one location. No new hardware.
  3. 3 First explained variance After the first full count cycle, you see a change in food cost traced to its records.
Book a 15-min discovery call
Wine glasses and a folded napkin on a restaurant table before service.