INSTANT FOOD COSTING + AN AI COACH IN YOUR CORNER.

Food costing software and AI coaching for independent restaurants

Stop costing plates in a spreadsheet. Snap an invoice and every plate cost updates itself - then your AI coach tells you which price moved and the one fix worth making this week.

No invoice typing. No month-end surprises. Built for independent owner-operators.

EROSWeek of Jun 9
On track

Food cost

-1.4 pts

Was 32.6% last week

Avg plate cost

 

Plate cost alerts

 

Recipes costed

+12

12 added this week

Avg plate grade

B+

 

Projects started

 

This week's coaching

Food cost is holding under target. Your next win is the salmon plate.

Win

Food cost down 1.4 pts vs last week.

Gap

Salmon plate ran 3.1 pts over target.

Food costing

Know your food cost before the month is gone.

Photograph an invoice and every line item becomes live ingredient-cost data. No manual entry, no stale numbers - recipes reprice themselves and you see margin slip the day it happens, not at month-end.

  • Snap an invoice - costs update on their own
  • Plate-level food-cost % live
  • Recipes auto-reprice when prices move
  • Vendor price-change alerts

Fresh Food Hub

$572.70

Item

Angus Ribs · KG
Atlantic Salmon
San Marzano Tom.
Cream 35% · L
EVOO · 5L tin
Basil · bunch
Parmesan · KG
Total$572.70
Live cost · just now
Angus Ribs+7.0%
Atl. Salmon-3.0%
San Marzano+12%
Cream 35%+9.1%
EVOO+4.2%
Basil-1.5%
5 line items parsed0.4s

42 recipes auto-updated

Cream up 9% → carbonara repriced

EROS Coach

Reading week of Jun 9

Why was my food cost high last week?

Cream rose 9%, pushing food cost to 33%. Re-quote produce and trim portion overage on the salmon - that recovers about $2,140 a month.

Grounded inInvoice #FFH-4421Recipe: Salmon plate
2 action items added to this week
Re-quote produce vendor+$1,280/mo
Trim portion overage on salmon+$860/mo
What's driving food cost up?Which plates are over target?
Ask anything about your week…
Ask Coach Mike

A food cost CFO, in the room.

Ask why food cost moved and get a straight answer - grounded in your actual invoices and recipes, with the one move that matters next.

  • Reads your invoices, recipes and plate costs
  • Cites the figure behind the call
  • Turns the verdict into action items
Coach MichaelBuilt by Coach Michael30+ years running restaurants. The coach reads your numbers the way he does.
Your food cost, every week

Stop guessing. Start operating.

Food costing stops being a month-end autopsy and becomes a weekly loop you can actually run. Invoices in, a clear verdict out, and a short list of what to fix next.

This week's costs

Week of Jun 9

Invoices

Invoices posted8
Food spend$14,820

Prices

Price moves3 up, 1 down
Recipes repriced42

Plates

Food cost %31.2%
Over target4 plates
Read from 8 invoice photos - nothing typed in128 recipes current
The food costing toolkit

Every plate, every price, every week

Recipes, vendors and invoices on the same numbers - so a price change on Tuesday shows up on the plate it touched, not on the P&L a month later.

Plate costing & grades

Build a recipe once and its cost stays live. Sauces and prep batches cost through to every plate that uses them, down to the yield.

Every plate gets a grade, so you can see at a glance which dishes earn their spot on the menu and which ones quietly eat your margin.

IngredientsBatchesPlates

Plate cost

$6.84

Food cost

28.4%

Grade

B+

Win

Carbonara back under target

Gap

Ribeye 4.2 pts over target

Vendor price moves

Every price change the day the invoice lands, and the plates it touched.

Recipes from a photo

Snap the recipe card. It lands built and costed.

Allergens

Traced from each ingredient up to the plate.

DairyGlutenShellfishNuts

Vendors & negotiation

See which vendor keeps creeping prices up - and get the negotiation email drafted for you.

6

Vendors

3

Price hikes

1

Drafts ready

Projects & action items

Every fix the coach finds lands as a ranked action item. The bigger ones become projects with an owner and a target date.

Trim the salmon portion
Re-quote the produce vendor
Reprice the fall menu
Numbers you can check

Every cost traces back to its invoice

AI reads the invoice. You can see where every number came from and correct any of it.

  • Unsure lines wait for you

    A shaky read, a price that looks off or a pack size that does not match is held for your check before it touches a plate cost.

  • Open the invoice behind any price

    Every ingredient price links back to the invoice that set it, so you can see exactly where a number came from.

  • Fix it once

    Correct a line on any posted invoice and re-post. EROS learns the fix for the next delivery.

Why operators switch

Your spreadsheet vs EROS

Your spreadsheet

  • Formulas that break
  • Typing invoices in by hand
  • Recipe costs from last year
  • Price hikes nobody noticed
  • Month-end surprises

With EROS

  • Invoices read from a photo
  • Live plate cost the day prices move
  • A coaching verdict every week
  • A ranked list of what to fix
  • Margin you can see coming
Questions

Good to know

You can start right away. There's nothing to build on your end: we custom configure your account before and during your demo, so it's ready the moment you log in. Just start scanning invoices, and if you ever need a hand, help is always a click away. No migration project, no onboarding marathon and no setup fees.

Stop finding out at month-end

Know every plate cost by Monday

Bring this week's invoices. EROS turns them into live plate costs and a short list of what to fix.