Know what your ingredients are really costing.
Start with a few important ingredients. Connect invoices, confirmed recipes and delivery observations so a change has context and a next step.
A new pack size. A quiet price increase. A short delivery that never reaches the person paying the bill. The details are there, but they live in different places.
Intended Experience
Comparable costs
Review pack sizes, weights and invoice prices together. Compare the cost per kilogram, litre or item with its source attached.
Dish-level context
Connect a confirmed ingredient change to the dishes that use it. See the added cost per portion before choosing your response.
Delivery claims, followed through
Record what arrived, attach evidence and approve a claim. Keep credit issued, credit applied and unresolved amounts distinct.
A short decision list
Review the changes that matter to your kitchen. Record a decision, ask for more evidence or accept the change with a reason.
One ingredient, three useful numbers
Illustrative example: €7/kg → €8/kg, with 180 g of the purchased ingredient per portion and no additional yield adjustment. €1 × 0.18 kg × 250 = €45. This is a cost scenario, not a saving.
Supplier invoices, confirmed pack details, a small set of recipes and observations from the delivery door.
You confirm uncertain details and approve supplier messages. Physical deliveries still need a person to check them.
Live alongside Kitchen Operations, Safety Control, and Owner Pulse for complete food margin control.
Bring your kitchen’s next question.
Create an account or start with a free 3-invoice audit. Reqva Desk analysts verify every line item.