Supplier invoices in. Honest prices out.
Photograph, upload or forward your supplier invoices. methodus reads every line, updates ingredient prices, and re-costs the fiches they touch. Your food cost stops living in last quarter's numbers.
Watch it happen
A real invoice lands, prices refresh, a fiche re-costs. Ninety seconds, no voiceover needed.
Every line, read for you
Article codes, quantities, formats, prices. A 40-line invoice is minutes of review, not an evening with a calculator.
Prices flow into fiches
The butter that went up on Tuesday is in Wednesday's croissant cost. Nobody reopens a spreadsheet.
Price creep becomes visible
A price history per ingredient and per supplier. When something moves, you see it move, and you have the paper to hold the conversation.
However the invoice arrives, it arrives.
A photo at the pass
Snap the invoice where it lands. Crooked, shadowed, forty dense lines: the reading is built for real paper.
The PDF or the spreadsheet
Upload what the supplier sends: PDFs, or Excel and CSV price lists, split automatically when they run long.
A forwarding address
Your workspace gets its own inbound address. Forward invoices as they arrive, or have suppliers send there directly; they queue and file themselves.
A photographed invoice is a hostile document.
Curled paper, tight columns, totals that don't forgive. The extraction treats it that way instead of pretending.
- Photos are read more than once and the readings vote, each line anchored to its printed article code, so rows can't bleed into each other.
- The document's own totals referee the read: lines are checked against the printed HT and TTC, and a mismatch surfaces instead of hiding.
- Every line carries a confidence score, and a price that jumps outside the supplier's usual range is flagged for a glance.
- French and Swiss paper reads natively: decimal commas, per-litre excise on kegs, the document's currency detected.
One invoice, a month of deliveries.
A fish or produce supplier often bills the month on one invoice: the same fillet a dozen times, at a dozen market prices. methodus keeps each delivery's own date and price.
- The price history shows the real week-by-week movement, not one flattened invoice date.
- Today's plate cost uses the latest delivery: the price you'd pay to buy that fish again now.
- Credit notes are recognized when the lines run negative, tagged as credit notes, and never approved as purchases.
5 to 20%
The typical gap between perceived and real costs in an F&B venue. Live prices are how it closes.
The fiche feels it the same day.
Confirm the invoice and every affected recipe re-costs. The review banner ranks what moved by what it costs you per year, margins before and after.
- Impact ranked per year, using your real sales volumes when the POS is connected.
- Margin before and after on every affected fiche, so the 30-cent butter move that matters gets seen.
- Price alerts at your threshold: five percent by default, yours to tighten.
Matched to your orders.
Invoices reconcile against purchase orders, line by line: ordered, delivered, billed. Discrepancies surface instead of slipping through.
- Each line reconciles to the purchase order at your tolerance: two percent by default, adjustable per supplier.
- Inside tolerance approves itself; a real variance is flagged with the difference in plain sight.
- When two order lines could match, it asks instead of guessing.
When the supplier runs a deal.
Promos on the invoice get their own lane: switch, stock up, or pass, with the savings counted per base unit, not per marketing claim.
Common questions
Which suppliers does it work with?
Any supplier that gives you a document. No integration to wait for: if the invoice exists on paper or PDF, it can be read.
What about handwritten delivery notes?
Clear photos of printed documents work best. Handwriting is hit and miss, and methodus flags what it isn't sure about instead of guessing quietly.
Do I have to check every line?
You review a summary: new prices, big moves, uncertain lines. Confirming takes less time than typing one invoice used to.
Does this replace my accounting?
No, and it doesn't try. This is cost intelligence for the kitchen and the bar. Your invoices still go wherever they go today.
My supplier bills the whole month on one invoice.
That's the case this was built on. Each line keeps its own delivery date and price, the history chart shows the real movement, and today's cost uses the most recent delivery.
What about credit notes?
Recognized automatically when the lines run negative, tagged as credit notes, and never approved as purchases. Anything beyond that stays in your accounting, where it belongs.
Our invoices are French, with decimal commas.
So were most of the ones this was tuned on. Decimal commas, HT and TTC totals, per-litre excise on kegs, and the document's currency are read natively.
How much can I throw at it?
Big PDFs are fine, spreadsheets split themselves, and each person can run several extractions a minute. A morning's mail takes minutes; a year of archives deserves a coffee.
Check the ratios first.
Free food cost calculator: your cost, your menu price, the percentage, and the ratios to aim for in kitchen and bar. No sign-up.
Open the food cost calculator →Stop costing this month's carte with last quarter's prices.
Twenty minutes with the founder. Bring one recipe; leave with its real cost.
14-day trial, no credit card.