Download your Ben E. Keith invoices from the Entree System, or snap the paper copy the driver leaves, and get every product line back as a spreadsheet row with item number, description, pack, quantity, weight, unit price and extended price. Built for Texas and Southwest operators who want weekly food cost numbers without keying a single line.
Reads Entree PDFs, emailed invoices, credit memos, scans and phone photos, including catch weight proteins.
Compare the extracted fields and line items against your own document.
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The short answer
To convert Ben E. Keith invoices to Excel, sign in to the Entree System on the web or in the Entree app, open the invoices you need and save them as PDFs (or photograph the paper delivery copy), then upload them to InvoiceExtraction and export XLSX or CSV. Each product line becomes a row with item number, pack, quantity, catch weight, unit price and extended price, and the invoice number and date repeat on every row. Plans start at $49 a month, or $24 a month billed yearly.
The Ben E. Keith item number lands in a text column with leading zeros intact, so it lines up with your Entree order guide and with last month's invoices.
Catch weight lines such as packer briskets, pork butts and whole chickens keep the case count, billed pounds, price per pound and extended price in separate cells.
A 6/#10 can case and a 4/1 gallon case stay comparable because pack and size are split out of the description.
Quantity, unit price and extended price come out as numeric cells, so pivot tables and price history work the moment the file opens.
Invoice number, delivery date, account number and ship-to repeat on each line, so a month from several locations sorts by store or by week.
Lines are checked against the invoice total. Fuel surcharges, deposits and credits get their own rows, and anything that does not add up is flagged for review.
Open your invoices in the Ben E. Keith Entree System or app and save them as PDFs, or take a flat photo of the paper copy at the back door.
Drop a week or a month of invoices in at once. Sysco, US Foods or produce house invoices can go in the same batch.
Anything that does not reconcile is highlighted, which is usually a catch weight line, a deposit or a credit.
Download one Excel or CSV file with a row per product line, or send the bills to QuickBooks on the Plus plan.
Brisket, beef, cheese and fryer oil move in price every few weeks, and on a barbecue or Tex-Mex menu those few items are most of your food cost. Converting the Ben E. Keith invoice the day it arrives gives you the price per pound of every protein, so you can reprice a plate or switch a product before the margin is gone.
Plenty of kitchens split purchasing between Ben E. Keith and another broadline house. The Sysco invoice converter and the US Foods invoice converter export into the same columns, so every supplier lands in one food cost sheet.
Convert an invoice nowUpload the Ben E. Keith invoice PDF or a photo of the paper copy and export XLSX or CSV. The extraction reads the header (invoice number, delivery date, account and ship-to) and every product line, then checks the lines against the invoice total before you download. No template to set up, and a month of invoices comes out as one file with one row per line.
A generic PDF to Excel tool copies the page layout instead, so pack, weight and price often end up crammed into one cell and the fuel surcharge sits in the middle of your food lines. Here each product line is a clean row with numbers in number cells.
Ben E. Keith customers use the Entree System, the company's ordering platform on the web and on iOS and Android. Ben E. Keith describes Entree as the place to place orders, view invoices, pay bills and track deliveries. Open the invoices you need there and save them as PDFs, or keep the paper copy that comes with the delivery and photograph it.
If older invoices are not visible in Entree, your sales rep or the credit department can email copies. Those PDFs upload here the same way. Entree also exports your order guide, which is a product list, not an invoice, so use the invoices themselves for actual prices paid.
Barbecue and steakhouse kitchens buy a lot of product by actual weight, so the cases shipped and the pounds billed are different numbers. Each catch weight line keeps the shipped quantity, billed weight, price per pound and extended price in separate columns. That is what lets you chart the real cost per pound of packer brisket or ribeye week over week instead of a case price that never compares cleanly.
The total tells you what to pay. The lines tell you where the margin went.
Every distributor prints its invoice differently, but the export columns here are the same, so a kitchen that buys from more than one house gets one comparable file.
| Ben E. Keith | Sysco | US Foods | Performance Foodservice | |
|---|---|---|---|---|
| Where you get the file | Entree System web or app, paper copy | Sysco Shop PDF or emailed copy | MOXe PDF or ZIP download | Performance Pay invoice image |
| Catch weight lines | Common on proteins | Some proteins | Some proteins | Some proteins |
| Columns you get here | Item number, description, pack, quantity, weight, unit price, extended price | Same columns | Same columns | Same columns |
| Dedicated guide | This page | Sysco invoice to Excel | US Foods invoice to Excel | PFG invoice to Excel |
Yes. Bars and restaurants in Texas that buy beer, wine and spirits through Ben E. Keith's beverage division get a separate invoice, and it converts the same way. Keg deposits and returned empties stay on their own rows, so they do not inflate your pour cost, and each brand and package size keeps its own line for bar inventory and cost per pour math.
Yes. Export a CSV shaped for a QuickBooks bill import, or use the QuickBooks export on the Plus plan, with vendor, invoice number, date, due date and line amounts filled in and the original PDF kept on file. Map categories once and every delivery posts the same way. The QuickBooks AP automation page covers bills and approvals.
Owners and kitchen managers at barbecue joints, Tex-Mex restaurants, steakhouses and cafes who want food cost every week instead of at month end. Multi-unit operators whose controller needs one purchasing file across stores. School, hospital and senior living kitchens on a Ben E. Keith contract who have to show price compliance. And bookkeepers who receive a folder of distributor PDFs from restaurant clients. If you are quoting a full back office suite just to capture these lines, compare it first in our MarginEdge alternative and Restaurant365 alternative guides.
Pricing is by pages processed, not by location or supplier. Starter is $49 a month ($24 a month billed yearly) for up to 500 pages on the most accurate model or 2,500 on the faster one, which covers several kitchens. Plus is $149 a month ($74 billed yearly) and adds bulk upload of 50 files at a time, custom extraction templates, category normalization, QuickBooks export and three seats. See the pricing page for higher volumes.
Save the invoice from the Ben E. Keith Entree System as a PDF, or photograph the paper copy, upload it here and export XLSX or CSV. Each product line becomes a row with item number, description, pack, quantity, weight, unit price and extended price, and the invoice number and date repeat on every row.
Sign in to the Entree System, Ben E. Keith's ordering platform on the web and in the iOS and Android apps. Ben E. Keith says customers can view invoices, pay bills, place orders and track deliveries there. Your sales rep can email copies of older invoices.
Yes. Catch weight lines keep the shipped quantity, billed pounds, price per pound and extended price in separate numeric columns, so you can track cost per pound over time.
Yes. Invoices are read without templates and exported into the same columns, so every distributor sits in one sheet for food cost and bid comparison.
Yes. Photos and scans go through OCR first. A flat, evenly lit photo reads well, and lines that do not reconcile to the invoice total are flagged instead of guessed.
No. Your invoices are processed to produce your export and are not shared with other customers or with the distributors whose documents you upload.
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How AP automation works with QuickBooks Online and Desktop: how bills enter the file, how vendors are matched, how expense coding and class tracking are applied, and where QuickBooks stops being enough.
Upload a few of your least tidy supplier invoices and compare the extracted fields against the documents. That tells you more than any feature list.
