Recipe costs go wrong when ingredient prices are typed in by hand and then forgotten. Upload your supplier invoices and every line comes back as a spreadsheet row with pack, quantity, weight and unit price, ready to drop into your recipe costing sheet or tool so each plate or batch is costed from the latest price you actually paid.
Reads distributor PDFs, emailed invoices, receipts and phone photos with no templates and no per-recipe fee.
Compare the extracted fields and line items against your own document.
Upload your invoices
Drop files here or click to upload
3 demo documents, no account needed
Uploading...
The short answer
Recipe costing software multiplies ingredient quantities by ingredient prices, so it is only as accurate as the prices behind it. InvoiceExtraction reads each supplier invoice, splits every line into pack, quantity, weight and unit price, and exports Excel, CSV or QuickBooks bills. You paste or import the unit prices into your recipe costing sheet or software. Plans start at $49 a month, or $24 a month billed yearly, for all suppliers combined.
Item, pack, quantity, weight, unit price and extension sit in their own columns, ready for a lookup from each recipe.
Case price and pack size are separate numbers, so the unit price your recipe needs is one division, not a guess.
Sort by item and date and a jump in butter, flour or proteins shows on the day the invoice is converted, before the recipe margin quietly drops.
Broadliner, produce, dairy, bakery supply and warehouse club receipts are read without a layout built for each one.
Fuel surcharges, deposits and credit memos come out as their own rows, so they never inflate an ingredient price.
One file for your costing sheet, or bills in QuickBooks on the Plus plan with vendor, dates and line amounts filled in.
Save the PDFs from supplier portals and email, and photograph the invoices that arrive with the delivery.
All suppliers can go in together. Each document is read on its own, with no templates to set up.
Lines are summed against the invoice total. Anything that does not tie, such as a crumpled receipt, is highlighted.
Download XLSX or CSV and point your recipe costing sheet or software import at the unit price column.
Most recipe costing starts well. Someone enters ingredient prices once, the margin looks fine, and the sheet is never touched again while flour, butter and chicken move every few weeks.
Converting each invoice when it arrives keeps the price column alive. The recipe cost follows the invoices instead of the memory of one afternoon.
Convert a supplier invoiceTake the unit price from the latest invoice for every ingredient, multiply by the quantity in the recipe, add the lines and divide by the yield. The invoice already holds the case price and pack size, so cost per pound or per each is one division. The slow part is reading those numbers out of PDFs and photos, which is what the converter does.
Do it per delivery rather than per quarter. A ten minute upload after the truck comes is faster than a monthly afternoon of retyping, and the prices are never more than a week old.
Four ingredient lines from one week of invoices, costed for a batch of 24 sourdough loaves. The unit cost comes straight from the export. Quantity used comes from the recipe. The extension is quantity times unit cost.
| Invoice line | Case price | Pack | Unit cost | Used in batch | Batch cost |
|---|---|---|---|---|---|
| Bread flour | $24.50 | 50 lb | $0.49 per lb | 20 lb | $9.80 |
| Whole wheat flour | $31.00 | 50 lb | $0.62 per lb | 6 lb | $3.72 |
| Instant yeast | $4.60 | 1 lb | $4.60 per lb | 0.3 lb | $1.38 |
| Sea salt | $11.25 | 25 lb | $0.45 per lb | 0.7 lb | $0.32 |
| Total of these four lines | $15.22 |
The batch costs $15.22, about $0.63 per loaf. Now say the bread flour case goes from $24.50 to $28.50 on the next invoice. Flour becomes $0.57 per pound, the batch rises by $1.60 and each loaf by about $0.07. On a loaf priced at $7.00 that is one point of margin gone, and nobody noticed because the recipe sheet still showed the old price.
With invoice lines as rows, the jump is visible in the item column the day it arrives, and you reprice the loaf or change the supplier on purpose.
Recipe platforms handle recipes, yields, prep sheets and menu engineering. They still need accurate ingredient prices, and on lower tiers those are typed or imported by hand. InvoiceExtraction covers the price source only. It feeds the sheet or tool you already use, or the bills you post in QuickBooks AP automation.
If you are weighing a platform, compare the plan that actually includes invoice processing. Our Meez pricing breakdown shows where that feature sits, and the invoice management cost by location count table does the same for the larger back office suites. Operators who also run events can use the catering food cost page for per event costing.
Bakeries, cafes, restaurants and caterers where one person buys, receives and costs, and the bookkeeper posts the bills. The common problem is that purchasing is spread across several suppliers and no one has the prices in one place.
You pay for pages processed, not per recipe, supplier or kitchen. 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. 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. Full details are on the pricing page.
It is the one whose ingredient prices stay current. Recipe platforms differ in features and price, but all of them multiply quantities by prices. Feeding them unit prices extracted from your invoices keeps the output accurate whichever you choose.
No. It supplies the ingredient prices. You keep your recipes, yields and menus where they are and import or paste the exported unit price column.
Yes. Phone photos, scans, emailed PDFs and portal downloads are all read, and lines are checked against the receipt total before export.
Yes. Credit memos and short shipment adjustments are extracted as separate negative rows, so they never inflate an ingredient price.
Plans start at $49 a month, or $24 a month billed yearly, for up to 500 pages on the most accurate model. Pricing is by pages processed across all suppliers, with no per-recipe or per-location fee.
No. Your invoices are processed only to create your export and are never shared with other customers or with the suppliers whose documents you upload.
Restaurant invoice scanner that turns Sysco, US Foods and every supplier invoice into Excel, CSV or QuickBooks lines with item, pack, weight and price.
Catering food cost software that reads supplier invoices into Excel or QuickBooks, one row per item, so you can cost each event from the prices you actually paid.
Invoice to Excel converter for PDF invoices, scans and photos. Every line item in its own row, invoice numbers intact, batch upload, CSV and QuickBooks export.
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.
Bulk invoice processing for high volumes: uploading hundreds of documents at once, queue behavior, parallelism, partial failure handling, splitting multi-invoice PDFs and surviving month-end spikes.
Convert Sysco invoices to Excel line by line: item code, pack size, quantity, unit price and extended price from Sysco, US Foods and GFS PDFs, ready for food cost.
Convert US Foods invoices to Excel or CSV line by line. Product number, pack size, quantity, price and credits from MOXe PDFs and delivery copies, for food cost.
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.
