Plate Costs, Stock & Invoices in One Place
From cafes to catering operations — track ingredients, control food cost, invoice events, and know your numbers without an enterprise system.
Start Free TodayCommon Pain Points
- ✗ Food cost creeping up without anyone noticing
- ✗ Catering invoices drafted in Word and forgotten
- ✗ No idea which menu items actually make money
- ✗ Supplier deliveries unrecorded until count day
- ✗ Tax season chaos with stacks of paper receipts
How We Solve Them
- Cost-vs-sale tracking shows exact margin per dish or item
- Professional catering invoices generated and tracked in seconds
- Top-product reports reveal hidden stars and silent losers
- Suppliers and stock updates linked directly to your inventory
- Tax summaries export ready-to-file at month end
Restaurant invoice management in four steps
Check every delivery against the supplier invoice before the driver leaves: count cases, weigh proteins, check temperatures, and get any short or damaged item written on the invoice so you can claim a credit.
Code each invoice to a category (food, beverage, paper and supplies), approve it, and pay it by its due date. Once a month, match the supplier statement to the invoices you hold so missing credits and duplicates show up before you pay.
Free guides and calculators
Key Features for Restaurants
Ingredient Inventory
Track stock by item, supplier, and unit cost — including waste.
Catering Invoices
Branded invoices for events, with deposits, taxes, and notes.
Repeat Customer CRM
Build profiles for regulars and corporate accounts.
Margin Reporting
See food cost, revenue, and profit at a glance.