Built for you

Answer the setup questions and that starts it. The first version lands in your dashboard for you to approve.

Part of: hours back every week

Reminders, invoices, staff training, permits and paperwork handled by AI while you are on the job. It is priced inside your plan, alongside only the other tools that close your gaps.

How it actually works

Costing a menu means building a spreadsheet from distributor invoices, one ingredient at a time, and it is the job that never gets done because there is always service. This reads the invoices instead. Photograph them or forward the PDF, and every line comes back as an ingredient with a case price, a pack size and a unit cost, ready to attach to the recipes that use it. It also keeps the history, so you can see which ingredients crept up since last month.

What we need from you

Your recipes, or however you keep them today, even if that is handwritten
A month of past invoices from the distributors you actually order from

What you get back

Every line off a distributor invoice: item, pack size, case price and unit cost
A cost per recipe once the ingredients are attached, and a cost per portion where you set a yield
A price history per ingredient, so a case that quietly shrank shows up as what it is

The limits, up front. It reads invoices and does the arithmetic. Attaching ingredients to recipes the first time is real work and we do it with you during setup, rather than pretending a machine can guess which of four cheeses went in. It does not connect to your point of sale, so it costs the plate and does not count how many you sold. The listed price covers up to 300 receipts a month, which is more than most crews photograph. Past that it moves to the next tier, and we tell you before it does, never after.