Hotel F&B with three outlets and one purchasing desk

Before: Banquet ran aggressive because events paid the bills. The cafe treated the walk-in cooler like a personal pantry. The bar had its own vendors for things the kitchen already carried because "their rep is faster." Finance saw one hotel. The floor lived like three tribes. Month-end inventory took a day and still felt wrong. What was broken: No shared first-use rule for high-value items. Lobster, beef tenderloin, and berries showed up in the wrong outlet's cost because someone borrowed without booking. BEOs changed midweek. The kitchen found out from a server, not from a revised sheet in the system. Prep either over-produced "just in case" or under-produced and bought retail at 2x.

The hotel stopped funding three parallel mini-supply chains. Banquet margin became legible because prep and pull finally referenced the same event file. Managers spent less time in emergency runs and more time on the floor. Not because people got nicer. Because the handoffs had names.