Invoice by photograph
Snap the sheet the driver hands you. Line items, quantities and unit costs come off it and land against your purchase order, ready for you to confirm.
Invoices, stock and what a pizza costs
Photograph the invoice. Watch it become a food-cost number.
The chain from a delivery at the back door to what a pizza actually costs you is the one nobody has time to keep up. So it should not need keeping up.
- 01InvoicePhotographed at the door
- 02ReceivingLines and unit costs, confirmed
- 03RecipesRe-costed from what you paid
- 04Food costMeasured, not estimated
Theoretical28.4% gap 31.9%Actual
What it replaces
The folder, the spreadsheet and the guess.
What a shop uses today to answer "what does that pizza cost me?" — and why the answer is usually months old.
A folder of invoices
Entered monthly, if at all.
A costing spreadsheet
Last updated when prices last moved.
A stock count sheet
On a clipboard, in a walk-in.
A separate inventory app
That never sees your sales.
The accountant
Finding out ten weeks later.
A gut feeling
Usually optimistic.
What it does
One photo, then the whole chain.
Straight into receiving
Confirmed lines update stock on hand and unit costs — so receiving is a photo and a glance rather than an evening.
Which makes food cost real
Actual unit costs flow into recipe costing. Your food-cost percentage stops being a number somebody typed in last spring and becomes a measurement.
Stock that moves as you sell
Recipes deplete inventory as orders go out, so what you think you have and what you have stay closer together.
And warns you before it goes
It watches what is running down — dough balls, proteins, the toppings on tonight’s special — and tells you before the shift finds out.
Waste counted, not shrugged at
Cycle counts, waste and shrinkage recorded where they happen, because the gap between theoretical and actual is where the money is.
Out to your accountant
Invoices to expenses, sales and labour and cost of goods into a prime-cost view and an export they will accept.
Why it matters
What this changes on a normal week.
-
01
You find out about a price rise in days, not months
Cheese went up on Tuesday. On a folder-and-spreadsheet shop you learn that at the quarter. Here your food cost moves the day the invoice is photographed.
-
02
Theoretical versus actual stops being academic
Once the costs are real, the gap between what you should have spent and what you did is a number you can chase — a portioning problem, a waste problem, or a theft problem.
-
03
Nobody spends an evening on data entry
That is the actual reason most shops do not do this. It is not that owners do not care about food cost; it is that keying invoices is a miserable job that always loses to service.
Also worth reading
The rest of the shop.
Scheduling
Your team
Most shops run a POS, then pay again for scheduling, then again for the time clock, and none of the three ever speak.
Read this one →Quality
Every pizza, checked
The wrong pie leaving the shop costs you a refund, a delivery, and often the customer.
Read this one →Compliance
The things that get you shut down
Nobody’s favourite part of running a kitchen, and everybody’s liability.
Read this one →Book a demo
Bring a real invoice.
A crumpled one from the van is ideal. We will photograph it on the call and follow it all the way to a food-cost number.
Book a demo- Your own supplier invoice, read off a photo
- The lines landing in receiving for you to confirm
- A recipe re-costing itself from it
- Theoretical against actual on your own menu