Events, Hospitality & F&B
Events, Hospitality & F&B
Know what every bar, day, and product actually made, and reconcile the invoices down to the order.
Know what every bar, day, and product actually made, and reconcile the invoices down to the order.
“The event is over, we have invoices from six distributors in four formats, and nobody can tell us what we actually spent.”
“We think we were double-billed somewhere in there but proving it means going line by line.”
“We can’t tell which bars, days, or products made money and which ones just made volume.”
Distributor invoices normalized into a single format, matched against POS and delivery records order by order, with variances identified and documented rather than absorbed.
Profitability by event, by day, by venue, and by product category, so next year’s plan is built on what actually happened rather than what it felt like.
Bookkeeping built around a business whose revenue arrives in a two-week window and whose costs do not.
A hospitality and food-and-beverage operator came to us after a nationally televised professional golf tournament with beverage invoices from six distributors, each in its own format, and no unified view of what had been ordered, delivered, or billed.
Over a multi-month engagement we normalized every invoice into a single structure, matched orders against point-of-sale and delivery records line by line, and surfaced the variances. The engagement covered more than 600 orders and over $2 million in beverage purchasing across all six distributors, and closed with client-facing reporting the operator could take back to each vendor.
It’s the least glamorous work we do and one of the clearest illustrations of what we’re for: when the numbers exist but nobody can see them, that’s the job.
That is the job we do best. Bring us the invoices from your last event and we will show you what it really cost.