Inventory & Invoices

Where your food cost actually goes

Theoretical versus actual food cost, invoice OCR, live vendor pricing, and a waste log. The gap between what your recipes say and what you really spend, closed.

Food cost varianceDemo

+3.4 pts

Significant variance

Your kitchen should be running 31.0% food cost. It is actually running 34.4%. That gap is $6,202 over the last 28 days.

About $80,848 a year leaking to waste, over-portioning, or yield loss.

Theoretical to actual

Theoretical food cost

Units sold x recipe plate cost

$56,544

31.0% of sales

measured against actuals
Beginning inventory$24,800
Purchases+$61,046
Ending inventory−$23,100

Actual food cost

Begin + purchases − ending

$62,746

34.4% of sales

Inventory value

$2,498

15 items on the shelf

Needs reorder

4

At or below reorder point

Waste logged

$114

6 recent entries

Biggest vendor move

+23.6%

Extra virgin olive oil

Invoice OCR

Snap a supplier invoice. CADENCE reads it.

Photo or PDF. Lines are matched to your ingredient book automatically so a price change flows straight into your plate costs.

Demo mode - read a sample US Foods invoice without uploading a file.

1

Read

Vision OCR pulls the supplier, date, every line, quantity, and price.

2

Match

Each line is mapped to an ingredient you already track. You confirm or correct it.

3

Flow through

Save the bill, then optionally push the new prices into your recipe costs in one tap.