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DBO GASTRONOMIE GMBH / HOSPITALITY ERP & SUPPLY CHAIN

What was the problem?

DBO Gastronomie operated a growing network of German dining locations but suffered from fragmented supplier orders, manual inventory counting, and menu margin erosion caused by fluctuating wholesale ingredient prices. The challenge was to connect central commissary ordering with kitchen recipe cost controls.

CLIENTDBO Gastronomie GmbH
INDUSTRYHospitality & Supply Chain
SCOPECommissary inventory and recipe margin ERP
TECHNOLOGYLaravel · Vue.js · MySQL · Procurement API · Food Costing
DBO ERP · COMMISSARY SUPPLY & RECIPE COSTING
DBO ERP · COMMISSARY SUPPLY & RECIPE COSTINGOriginal project imagery / REEA Digital
01 / OUR APPROACH

How we structured the solution.

A customized restaurant ERP unifying supplier purchasing, stock variance tracking, and plate margins.

Control ingredient margins. Automate kitchen restocking.

REEA Digital built an integrated gastronomy ERP using Laravel and Vue.js that connects restaurant branch managers directly with preferred food and beverage distributors through electronic EDI ordering.

The platform breaks down recipe sub-recipes into raw ingredient gram weights, monitoring live food cost fluctuations against point-of-sale sales data to surface inventory waste and safeguard dish profitability.

02 / WHAT WE DELIVERED

Automate commissary orders. Safeguard recipe margins.

The delivered capabilities were designed to solve the core problem: reduce restaurant ingredient spoilage and lock in target menu profit margins.

Automate supplier procurement and par levels

Trigger automated purchase orders to food distributors when branch kitchen stock falls below safety buffers.

Implement dynamic plate recipe costing

Calculate live dish margins instantly as wholesale dairy, produce, and meat prices fluctuate.

Track waste and shrinkage across locations

Compare theoretical ingredient consumption from POS sales against physical pantry counts.

03 / PROJECT IMPACT

Cost efficiency. Three measures of impact.

Waste reduction, restaurant location growth, and margin accuracy.

−35%

Perishable food spoilage

Reduction in food waste via automated commissary par-level orders.

€0.12

Plate cost variance

Tight margin tracking despite dynamic wholesale ingredient price shifts.

18+

Dining venues connected

Restaurant branches ordering from unified central procurement.

LET’S TALK

Need custom supply chain or ERP software for multi-location hospitality?

Let's discuss inventory workflows, recipe costing algorithms, and procurement automation.

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