RestaurantBuddy reads your invoices, sales and menu, then shows you where the money goes and what to change. Your Buddy does the reading. You make the calls.
No new supplier, no new POS. Works from the files you already get.
No setup project, no data entry. If it's on paper, a PDF, a spreadsheet or your phone, it can come in.
Forward invoices to your restaurant's own email address, drop files on the Upload page, or snap a photo of a paper invoice.
It works out what each file is, reads every line, and matches each supplier product to your ingredients. Invoices get a quick look from you before they're saved.
Price alerts, cheaper options, plate costs and menu moves, in plain English, with the math shown.
Costs, numbers, menu and answers, all from the same invoices and reports.
Your Buddy tracks every price on every invoice and price list. It flags increases, sales and shrinking case sizes, finds cheaper options at your other suppliers, and works out the cheapest way to buy, counting spoilage, freezing and cutting in-house.
Food cost percentage, weekly purchases against sales, spend by supplier and category, and the real plate cost and margin of every dish. Plus a margin calculator for pricing a new special.
Every dish placed by how well it sells and how much it earns, with specific suggestions: what to feature, reprice, re-portion or take off.
Ask about your restaurant in plain English and get answers from your own sales, invoices and menu.
The lowest case price isn't always the lowest cost. Your Buddy lines every supplier up on the same basis, then checks every way you could buy each item.
A 30 lb case at one supplier, four 10 lb bags at another, billed by weight at a third. Your Buddy converts them all to a price per pound or per each, so you see the real gap.
| Supplier | Case | Case price | Per lb |
|---|---|---|---|
| Restaurant Depot | 30 lb | $69.90 | $2.33 |
| US Foods | 4 × 10 lb | $100.80 | $2.52 |
| Sysco (what you buy now) | 4 × 10 lb | $106.00 | $2.65 |
Every option is scored on what you actually pay per pound you serve, at the rate you use it.
Record a video or voice memo as you walk the shelves: "six cases of fries, one of thighs, half a bag of onions." Your Buddy turns it into a count and a weekly order list, sorted by supplier.
Order amounts come from your actual usage, delivery days and the case sizes you buy.
Your Buddy reads and suggests. Every total, price per pound, margin and saving is calculated and checked. An invoice that doesn't add up gets flagged, not saved.
Lock the ingredients you won't switch. Block products you don't want. Your Buddy won't suggest them again.
Each restaurant's data is walled off from every other. Only people you invite get in, and you choose who can make changes.
Priced per restaurant. Every feature is on every plan.
No. RestaurantBuddy works from the invoices, price lists and sales reports you already get. Forward them by email or upload them.
Supplier invoices (PDF, photo or email), price lists (PDF, CSV or Excel), sales reports exported from your POS, your menu, recipes, and video or voice recordings of your inventory count.
Yes, sometimes, so it shows its work. You give every invoice a quick look before it's saved, every total is checked line by line, and prices, margins and savings are calculated, never guessed. Anything your Buddy estimated is marked.
Only people you invite to your restaurant. Each restaurant's data is kept separate. Count recordings are deleted after 90 days; the counts stay. Delete your restaurant and all of its data and files go with it.
Yes. Invite your team and choose who can make changes and who can only look.
Set up each location as its own restaurant and switch between them from the menu.
Send your first invoice tonight. Your Buddy will take it from there.