The Back-of-House Brain for Indian Hotels.
One platform for F&B, Housekeeping, Engineering, and Events — from purchase order to payment, with full audit trail.
Stop managing hotel operations across WhatsApp threads, paper GRNs, and scattered Excel files. BhejDe brings every department into a single procurement and inventory system — live in 7 days.
35%
Food wastage reduction in 6 months
Rs 1.4L
Overcharges recovered, Month 1
4 hrs
Month-end close (was 4 days)
7 days
Time to go live
These are the four back-of-house problems every hotel solves manually — until they do not have to.
WhatsApp Purchase Orders
F&B and housekeeping place orders via WhatsApp. No formal PO. No locked price. No audit trail.
Food Wastage You Cannot See
No expiry tracking means near-expiry stock goes unnoticed until it is a write-off. A mid-size hotel can lose Rs 18-22 lakhs a year this way.
Vendor Overcharging Goes Undetected
Invoices are matched against delivery challans, not locked PO rates. Small variances add up across 40-60 vendors.
GM Has No Real-Time Visibility
The General Manager finds out what was spent when the month is already over. Decisions get made without data.
Each department raises its own PRs, tracks its own store, and approves through its own chain — all in one system.
F&BFood & Beverage
Ingredients, beverages, packaging. Expiry tracking, FIFO-ready lot display, FSSAI-compliant traceability.
HousekeepingRooms & Laundry
Chemicals, linen, amenities, guest supplies. Reorder alerts, consumption tracking per floor.
EngineeringMaintenance
Spare parts, consumables, AMC contractor services. Preventive maintenance supply visibility.
EventsBanquets & Conferences
Event-linked PR sets. Early PO triggers for vendor lead times. Post-event surplus transfers.
Live and running in 7 days
No consultants. No months of configuration. A structured week-long onboarding built for hotel operations teams.
Step 01
Set Up Your Property
Create departments as sub-firms — F&B, Housekeeping, Engineering, Events. Assign user roles to chefs, store keepers, managers, and accounts.
Step 01
Set Up Your Property
Create departments as sub-firms — F&B, Housekeeping, Engineering, Events. Assign user roles to chefs, store keepers, managers, and accounts.
Step 02
Load Your Vendor Master
Add all your vendors with agreed rates, contacts, payment terms, and lead times. Rates lock into every PO automatically.
Step 02
Load Your Vendor Master
Add all your vendors with agreed rates, contacts, payment terms, and lead times. Rates lock into every PO automatically.
Step 03
Configure Your Item Master
Set up item categories, HSN codes, units of measure, and shelf life for every ingredient and supply.
Step 03
Configure Your Item Master
Set up item categories, HSN codes, units of measure, and shelf life for every ingredient and supply.
Step 04
Set Up Your Stores
Create your kitchen store, banquet pantry, bar, and housekeeping store with zones and bins. Each store tracks stock independently.
Step 04
Set Up Your Stores
Create your kitchen store, banquet pantry, bar, and housekeeping store with zones and bins. Each store tracks stock independently.
Step 05
Enter Opening Stock
Record current stock with lot numbers and expiry dates. From this point, every inward and outward movement is tracked automatically.
Step 05
Enter Opening Stock
Record current stock with lot numbers and expiry dates. From this point, every inward and outward movement is tracked automatically.
Step 06
Go Live
Raise your first formal PO. From day one, every order, receipt, and invoice flows through BhejDe. No spreadsheets. No WhatsApp.
Step 06
Go Live
Raise your first formal PO. From day one, every order, receipt, and invoice flows through BhejDe. No spreadsheets. No WhatsApp.
Everything your hotel needs
Seven capabilities, one platform. From loading bay to accounts payable — built for hotel operations.
AI Spend & Vendor Intelligence
AI-PoweredBhejDe AI monitors every vendor transaction — flagging price anomalies, quality dips, and payment risks before they become problems.
F&B Procurement with Full Approval Chain
Every ingredient order flows from a formal PR through department head approval to a locked PO with pre-agreed vendor rates. PR-to-PO cycle drops from 2 days to under 3 hours.
Digital GRN & Quality Control at the Loading Bay
Stores staff record every delivery digitally — quantities, batch numbers, expiry dates, and QC status. Rejected items are auto-logged back to the vendor.
Multi-Store Inventory with Daily Expiry Alerts
Track stock across F&B, banquet pantry, bar, and housekeeping stores in real time. Daily alerts surface near-expiry items. Lot traceability within seconds for FSSAI compliance.
Housekeeping & Engineering Supply Management
HK supervisors raise PRs from the floor. Engineering tracks spare parts and AMC contractor services. All vendors in one master with individual rates.
3-Way Invoice Matching — Automatic
Every supplier invoice is automatically matched against the PO quantity, rate, and the GRN accepted quantity. Discrepancies are caught the moment the invoice arrives — not at month-end.
Banquet & Event Procurement
Banquet Managers create PR sets linked to each event date. POs are raised early to meet vendor lead times. Full event-level spend visibility per booking.
A BhejDe Hotel Customer
Full-service property · Multiple restaurants · Banquet hall · Bar · Spa · 40+ vendors
Before
Before: 5 Excel files for F&B inventory, orders via WhatsApp, Rs 18-22 lakhs annual food wastage, 4-day month-end close.
After BhejDe
After BhejDe: Rs 1.4 lakhs recovered in vendor overcharges in Month 1. Food wastage down 35% in 6 months. Month-end close in 4 hours. Near-zero vendor disputes.
Ready to bring your back-of-house under control
Join hotels already running procurement and inventory on BhejDe. Go live in 7 days — no consultants, no long implementation.