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Install the Indestructible Supply Chain Core. Automated Procurement. Precision Recipe Costing. Antifragile Inventory.
"In hospitality, procurement is where profit is won or lost. AvinivA architects the beeSCM stack to provide total visibility—from the moment a purchase request is made to the final dish served."
— Czar Herbosa, CEO
Paper-based approvals, unmonitored recipe drift, and inventory mismatches lead to "invisible" theft and massive waste. You are losing 15-20% of your margin.
VULNERABILITY LEVEL 1
We digitize every gram of stock. Purchase requests sync with budgets. Recipes are costed in real-time. You establish Total Operational Transparency.
ANTIFRAGILE STATUS ACTIVE
The Gear is your engine, your armor, your future.
We don't just implement beeSCM. We install a forensic supply chain protocol. Our implementation ensures that every peso spent on inventory is accounted for, tracked, and optimized for yield.
Stop guessing dish margins. We configure beeSCM to update food costs instantly as supplier prices change, protecting your bottom line on every plate.
We eliminate the "Black Hole" of the warehouse. Digital spot checks and department transfers ensure that stock stays in the building until it is sold.
We kill the manual signature lag. Purchase requests are routed digitally based on your hierarchy, speeding up operations while maintaining strict control.
Chief Executive Officer
Czar is the strategic architect. With decades of proven expertise in Global Business Development and Financial Mastery, his mandate is clear: translate technical potential into guaranteed profitable results.
Founder
Abe’s foundational vision established AvinivA on principles of integrity and innovation. His principles, amplified by Czar, embrace Antifragility—ensuring every fortified system is built for perpetual growth.
Phase 1: Diagnostic
Is your kitchen or warehouse leaking cash?
If you answer "YES" to 3+ of these failures, your procurement strategy is broken.
Do your actual stock levels frequently differ from your recorded counts?
Do you lack real-time costing, leading to unpredictable dish margins?
Are Purchase Requests still physical forms waiting for signatures?
Can your chefs or managers initiate orders directly from their phones?
Does your team find regular stock-taking too labor-intensive?
Is there a lack of digital tracking for stock between departments?
Identify exactly where your hospitality supply chain is leaking profit.
Download ChecklistStop accepting invisible waste and unmonitored costs. Fill out the briefing below to initiate your procurement audit.