Review food costs from the delivery to the recipe.
Connect restaurant supplier invoices, credits, stock records and recipe assumptions. Investigate food-cost changes with the kitchen and purchasing team.
Book your free demoCheck what was delivered and billed
Compare quantities, pack sizes and unit prices. A substitution or credit may explain a total that differs from the previous delivery.
Connect purchases with the kitchen’s records
Count dates, yields, portions and recipes affect the cost reported. We review the agreed inputs and mark estimates before drawing a conclusion about usage.
Choose the review your restaurant needs
Accounts payable checks bill records and approval status. Food-cost and inventory work examines prices and usage. You can select either or combine them in the proposal.
Your first demo is free
Discuss the support your restaurant needs.
Tell us the work you need covered. Your first demo is free; a written proposal confirms the service, responsibilities and fees.
Book your free demo