For restaurants, hotels & hospitality groups
Every euro you paid a supplier — line by line, site by site.
Your accountant knows what you spent. Your chef knows what was delivered. What you paid per kilo, per supplier, per site last month, nobody knows — it is spread across 400 invoices. Accurate purchase figures are the basis for an accurate food cost.
Greek invoices · Greek suppliers · Files your accountant can use · Support in Greek and English
How it works, step by step
Every line is read: item, quantity, unit price, line total.
Sapphō Restaurant & Bar
White Pearl Hospitality
Semeli Hospitality GroupYou change no till, no accountant and no suppliers.
You upload the invoices you already receive. You see the first result the same day.
PDF, scanned or electronic. Line by line: item, quantity, unit price, line total. You type nothing.
The same oil that three suppliers write under four different names becomes a single item — with the prices side by side.
One file with the purchases line by line and one with the item catalogue. No more double entry at month-end close.
The Greek market
International costing software assumes clean, structured data. Greek wholesale does not work that way.
The restaurant, the pool bar and room service buy from the same suppliers at different prices. You see which site pays more, in which category, and by how much. Single-site tools simply do not do this.
«ΚΟΚΑ ΚΟΛΑ 1,5LT», «Coca Cola 1500ml» and supplier code 4471 are the same product. A person gives the final approval. We do not let the machine decide your numbers on its own.
One file with your purchases line by line and one with the item catalogue, in a format that opens and imports straight into your accounting software.
Count sheets in Excel built from your own catalogue, valued at the average price you actually paid rather than a list price. The period locks and cannot be rewritten — which is what your accountant wants at month-end close.
If your item catalogue is a mess today, it will be a mess at higher speed after 1 October.
Not features. Commitments, with a way to check each one on the spot during the demo.
The total you see under expenses and the total under products are always the same. If they differ by even one cent, the system catches it before you do.
If an audit asks why a number changed, there is an answer with a date and a user name. No record is ever deleted.
Anything that was not read cleanly is shown separately, so you can correct it. We do not insert zeros to make a table add up.
Your invoices and your price history stay yours. If you leave, you take them in Excel, with no negotiation.
See in detail how every number is produced — published, so your accountant can check it.
Or read the frequently asked questions — what it does, what it does not, what it costs and how to start.
Deadline — 8 days
Mandatory B2B e-invoicing from 1/10/2026, a transition period until 31/12/2026 and full application from 1/1/2027. What that means in practice for a kitchen handling 300+ invoices a month.
Send us 20 supplier invoices. In a 30-minute demo we will show you your own price history and the export your accountant can use.
Or call us: 2310 436 595
