Hospitality business management software

The key facts

• Two audiences, one keyword: venues need reservations, POS and rosters; suppliers need stock, ordering and invoicing. Different software entirely.
• BSimple serves the supplier side: food and beverage producers, distributors and wholesalers — inventory, orders, purchasing, invoicing and a customer portal on one record.
• Perishables are handled properly: batch and lot tracking with expiry dates, use-by dates on production batches, and traceability search from supplier to customer.
• Not the answer for venues: no restaurant POS, no bookings or table management, no HR or rosters — and no pretending otherwise.

Two audiences search this keyword

If you run a café, restaurant, hotel or venue, you are looking for front-of-house software: point of sale at the counter, reservations, staff rosters, maybe room management. That is a category of its own, and BSimple is not in it — there is no counter POS, no booking system, and no rostering here. Buying an inventory-and-orders system to run a dining room would be the wrong tool for your problem, and we would rather say that now than after a trial.

If you supply hospitality — a food producer, a beverage brand, a distributor running deliveries to venues — your problem is different: live stock across locations, orders arriving by phone and email at all hours, perishable batches that must rotate, and invoices that need to reach your accounting system without re-keying. That is the job BSimple is built for, and the rest of this page is about it.

What hospitality suppliers need from the system

• Stock that respects expiry. Batch and lot tracking with expiry dates, production batches carrying use-by dates, and a traceability search that can answer "which customers received this lot?" in seconds — the question that matters when a supplier recall lands.
• Orders from every channel, once. Venues order however suits them; BSimple's customer ordering portal gives each one a unique link with their own products and pricing, so orders arrive captured correctly instead of transcribed from voicemail.
• Purchasing that starts from demand. Purchase orders raised against reorder levels, goods receipt updating stock, and supplier invoice reconciliation including GST-inc/ex-GST handling.
• Production with a paper trail. Recipes and batches for kitchens and producers, with mass-balance reporting — organic-certified producers among our customers report against ACO, NASAA and OFC requirements.
• A clean handoff to the books. Approved invoices push to Xero or MYOB with payment status mirroring back; US accounting integrations are rolling out.

Where BSimple fits — and where it does not

We build BSimple, so weigh that. It fits businesses between "spreadsheets" and "a full ERP": wholesalers, manufacturers and distributors — including food and beverage suppliers to hospitality — that want one live record of stock, orders and invoices without enterprise overhead. Plans run $180/$250/$399 per month AUD with every feature in the core plans, and the free trial lets you load your real products and run a venue order through the whole path before paying anything.

It does not fit venues managing service, and it does not fit businesses that need HR, payroll or MRP scheduling inside the same system — those live in other categories. If you are mapping the wider question, business management software for hospitality operations and inventory management for hotels look at specific corners of this space, including where lighter or different tools make sense.