Catch restaurant supplier price changes before they erase menu margin.

Capture comparable supplier cost

Record supplier, date, product, pack size, quantity, unit price and comparable base-unit cost, then review scanned values before posting.

Show managers what needs attention

Explain the old cost, new cost, percentage change, dollar impact and affected recipes. Prioritize changes using purchase volume, menu sales and margin.

Turn the alert into a decision

Verify the invoice, compare approved suppliers, review yield and portion size, measure recipe margin and document the action taken.

Frequently asked questions

How often should restaurants review supplier price changes?

Review material changes when invoices are approved and provide managers with a weekly summary of all changes and their operational impact.

Should an invoice automatically update recipe cost?

The extracted invoice and supplier-item match should be reviewed first. Approved prices can then flow into affected recipes and menu margins.

What is the best way to compare supplier prices?

Normalize products to a comparable usable unit and account for pack size, yield, quality, delivery terms and credits.