Stop hand-typing invoices. And see what's walking out the door.

The Problem

Two taxes you're paying without knowing it.

First, the data-entry tax: every invoice is time you spend typing prices into a spreadsheet, and by the time you finish, the numbers are already stale. Second, the shrinkage tax: waste, over-portioning, and theft quietly bleed an estimated 2 to 10% of sales, and you can't fix what you can't see. Pro kills the first and exposes the second.

What's Inside

The workbook, plus the app that fills it for you.

• ✓ The Plus + Inventory workbook , 500 ingredients with live cost-per-gram, sub-recipes, catering recipes, food cost % and gross profit on every dish, plus a ledger-based inventory and variance system.
• 1 Import to Inventory , snap a supplier invoice (photo or PDF) or drop an order guide. AI reads it and updates your costs, and logs the invoice to a dated Purchase Ledger automatically.
• 2 Close inventory period , one click rolls your count forward and saves your cost-of-sales history.
• 3 Variance report (the theft check) , compares what you should have used (sales times recipe, sub-recipes expanded) against your actual count, ingredient by ingredient, so shrinkage has nowhere to hide.
• 4 Import POS sales , drop a Clover, Square, or Toast export and it builds your sales mix for the variance math.

How it works

Two clocks, on your schedule.

Your purchases pile up automatically by date every time you snap an invoice, no effort. Your counts happen whenever you decide to count, monthly, quarterly, twice a year, whatever fits your kitchen. When you close a period, the variance report lines up the two and shows you exactly where the food went. It removes the manual work and surfaces the leak, on a cadence that matches real kitchen life.

The Math

Own it once. Don't rent it forever.

The big food-cost platforms do similar things, then charge you every month for the rest of your life.

Who it's for

Built for independents who run their own numbers.

Independent restaurants, cafes, bakeries, and caterers, anyone who sets their own menu and buys their own ingredients. Not franchises or corporate locations, where head office controls the recipes and pricing, so there's nothing here you could act on.