Food and beverage
mercao
Food and beverage control for your hotel: inventory, purchasing, recipes, kitchen orders and audits in one system.
- Role
- End-to-end design and engineering
- Year
- 2026
- Status
- In production
- Stack
- Next.jsSupabaseTypeScriptshadcn/uiResendReact PDFVercel
- panel areas
- 15
- database migrations
- 103
- steps from order to receiving
- 6
The problem
What happens in a hotel kitchen touches many areas: what gets ordered, what arrives, what gets cooked and what gets sold. Without a shared system, it's hard to know how much is in stock, what a dish costs and where the food goes.
What I built
A chain-wide system that follows food from purchase to the plate, with panels for hotels, central management and suppliers.
- Traffic-light inventory per hotel
- Orders with central approval
- Purchase orders per supplier
- Supplier panel
- Recipes and cost per portion
- Kitchen and bar orders
- Minibar, buffet and events
- Food and beverage audits
Key decisions
A recipe is a single record for every hotel that uses it. Correcting a measurement applies everywhere, with no copies going out of date.
Preparing a dish deducts its ingredients as a single operation: if one runs short, nothing is deducted. And stock enters based on what actually arrived, not on what was ordered.
Permissions live in the database, not on the screen. Each role only sees what's theirs, and the inventory movement history is immutable.
Outcome
In production and in active development. A single system connects purchasing, the kitchen and service, and audits show what was served and consumed at each hotel.