The modern back office for restaurateurs and restaurant groups

Snap a photo.
Know what the plates on your menu really cost.

Your invoices, your recipes, your order guides — photograph them and Maitaki does the rest: live food cost, every plate costed to the cent, and an alert the moment a vendor raises a price.

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VALLEY MEATS SHORT RIB B/I 24.6# CHUCK GRND 10#

Invoices

Every line, every pack size, catch weights and credit memos — filed to the right vendor.
Short Rib Melt 1.25 short rib gruyère, sourdough

Recipes

Off a card, a napkin, or the laminated sheet in the walk-in. Handwriting is fine.
ORDER GUIDE SHORT RIB 3.08 CHUCK GRND 4.20

Order guides

A vendor's whole price list in one shot — your catalog is seeded before the first delivery.
Vendors email invoices straight in

Hand them an address once and stop touching invoices altogether.

…or just upload them. PDFs, photos, a whole folder at once.

Short Rib Melt

Yield 24 · Mains · v3, updated today

Shared with 6

Short rib, bone-in 1.25 lb
Gruyère 1.5 oz
Sourdough 2 slices
Onion, caramelised 2 oz
Butter 0.5 oz
+ 1 more

Method attached Allergens: milk, gluten Prints for the line

One legible version of every recipe — not four, and not one only you can read.

Food cost

32%

was 29% in March

Plate cost

$4.47

was $4.06

Short rib is up 12% at Valley Meats. 7 recipes re-costed, 3 of them on your menu — and Northline has the same grade for less.

Moving this week

Short rib, bone-in▲ 12%
Heavy cream▲ 3%
Yukon gold▼ 4%

You find out the day it lands, not on next month's P&L.

Loved by

Kitchens already running on it

Meridians Eatery
Foxy's Restaurant
Lungomare
Morfia's Ribs & Pies
Brooklyn Pizza & Pasta
Roma's Italian Restaurant
T'dori Takeout
Conforto Ristorante
Salt Restaurant
Cocovin

01
Chat

Ask any of it, in plain English

“What did I spend on produce?” “Which dish is drifting?” Ask like you'd ask a sharp GM — and it answers from your own invoices.
02
Manage

Invoices, recipes, ingredients, order guides

All of it in one place, all costed from the paperwork you already get. Not four apps and a binder that disagree with each other.
03
Share

One legible version, the whole team

Recipes come back clean enough for a new hire's first shift — and everyone is looking at the same one, on whatever they carry.
04
Watch

Plate costs that update themselves

A vendor moves a price and every recipe using it re-costs on its own. You hear about it the day it lands, not next quarter.

Just ask

Then ask it anything.

Once it holds your invoices and your recipes, it can answer for them. Your COGS, your weekly numbers, a recipe, a single ingredient — ask in plain English and get the real figure back, with a recommendation attached. Some of it it will just go and fix.

no dashboards, no filters, no training day

maitaki reading your live data

Cost per dish

Put in the recipe once. Know what the plate costs forever.

Photograph the recipe card or type it in — Maitaki reads it and you confirm the quantities. That's the only thing you ever have to give it. From then on your invoices keep every plate costed on their own.

01

What does this dish cost me?

Plate cost and food cost %, live.
02

Why did that change?

Every ingredient in it, and which one moved.
03

Who should I buy it from?

Same spec, every vendor, side by side.

open it up — the answer is one line

Short Rib Melt

Mains · on the menu at $14.00 · 128 sold this week

costed live

Food cost: 32%
Plate cost: $4.47
Margin: 68%
A week: $1,220

What's in it 6 lines · $4.47

Short rib, bone-in 1.25 lb @ $3.08 / lb +12% since March $3.85
Gruyère 1.5 oz $0.34
Sourdough 2 slices $0.16
Onion, caramelised 2 oz $0.07
Butter 0.5 oz $0.03
House pickle 1 spear $0.02

One line moved. It's the beef — and it's 86% of the plate.

Valley Meats Co.

$3.08 / lb

USDA Choice

94% on time · 2 credits
Northline Meats
Pick

$2.94 / lb

USDA Choice

97% on time · 1 credit
Coastal Provisions
Cheapest

$2.81 / lb

Select

71% on time · 9 credits

Move to Northline Meats — same grade, better delivery record, $1,165 a year on the 8,320 lb you buy. That takes the plate to $4.29 and food cost back to 30.7%. Coastal is cheaper still and you should not take it: Select grade, and it missed nearly a third of its delivery windows.

Real time

You didn't approve a single one of these.

Six vendor prices moved last month. Together they cost $1,016.69, and every one of them arrived as a line on an invoice somebody filed without reading. Here is how one of them travels.

The unbroken line Live

Invoice

Valley Meats · 14 Mar

$67.65

short rib, 24.6 lb
+12%
Ingredient

Short rib, bone-in

$2.75

per lb
+12%
Recipe

Short Rib Melt

$4.06

plate cost
+$0.41
Plate cost

Short Rib Melt

29%

food cost
+3 pts

One photo of one docket. Everything downstream moves on its own.

That's one line on one invoice. Last month you had six.

Six vendor price rises in one month and what each cost, totalling $1,016.69
Item	The move	Bought	Cost you
Short rib, bone-in Valley Meats	$2.75 $3.08 / lb +12%	693 lbs	+$228.69
Cooking oil, 35 lb Harbor Dry Goods	$41.50 $48.00 / jug +16%	32 jugs	+$208.00
Romaine, 24 ct Coastal Produce	$28.80 $33.00 / case +15%	42 cases	+$176.40
Chicken thigh, b/l Valley Meats	$2.34 $2.62 / lb +12%	560 lbs	+$156.80
Butter, unsalted Bay Dairy	$3.18 $3.80 / lb +19%	220 lbs	+$136.40
Gruyère Bay Dairy	$9.40 $10.55 / lb +12%	96 lbs	+$110.40
One month			+$1,016.69

Short rib, bone-in +$228.69

$2.75 → $3.08 / lb +12% 693 lbs
Cooking oil, 35 lb +$208.00

$41.50 → $48.00 / jug +16% 32 jugs
Romaine, 24 ct +$176.40

$28.80 → $33.00 / case +15% 42 cases
Chicken thigh, b/l +$156.80

$2.34 → $2.62 / lb +12% 560 lbs
Butter, unsalted +$136.40

$3.18 → $3.80 / lb +19% 220 lbs
Gruyère +$110.40

$9.40 → $10.55 / lb +12% 96 lbs
One month +$1,016.69

$1,017 is 1.7% of a $60,000 food spend — $12,200 a year, and not one of these arrived as a phone call.

On a monthly P&L you'd meet them in April. By then it's $1,525 you have already eaten.

2

Beat it

Same grade, cheaper, from someone already delivering to you.
1

Claim it

A billing error against contract price. The credit is drafted for you.
3

Reprice

The plate moved. You decide whether the menu does.

$613 of it you can go and get back. $404 needs a decision. Illustrative figures — your own depend on what you buy and how much of it.

One workspace

Four things run your food cost. Maitaki holds all four.

Manage them, ask them anything, and get told what to do about it — without exporting a thing.

Invoices

This week's deliveries

11 invoices · 2 need review

Valley Meats Co.

14 Mar · 3 lines · 1 credit matched

Filed $111.30
Coastal Produce

14 Mar · 12 lines · 2 unmatched

Review $284.60
Bay Dairy

13 Mar · 5 lines

Filed $96.15
Northline Meats

12 Mar · 8 lines

Filed $412.80

Ask it

Which invoices still need review?

Two. Coastal Produce has two lines I couldn't match to an ingredient, and Bay Dairy billed a full-case rate on a split case. Want me to fix both and file them?

It told you first

Coastal has done this four times

They've billed a case rate on a split case four times this quarter — $86 you're owed and never claimed.

Draft the credit request →

And this is how it gets in

Scan it, upload it, or drop it in the chat. Printed or handwritten, Maitaki reads the line items, pack sizes, catch weights and credit memos, and files each one under the right vendor and ingredient.

Vendor docket

Valley Meats Co.
inv 48812 — 3/14

SHORT RIB B/I 24.6#75.77

CHUCK GRND 10#42.00

CR SHORT RIB 2.1#-6.47

TOTAL111.30

rib up again!

Valley Meats Co.

Filed

Short rib, bone-in

24.6 lb · $3.08 / lb

catch weight 75.77
Ground chuck

10 lb · $4.20 / lb

42.00
Credit — short rib

−2.1 lb returned

credit memo −6.47

3 line items · 1 credit matched · 7 recipes re-costed

Ingredients

What you buy

312 ingredients · 9 vendors

Short rib, bone-in

Valley Meats · per lb

+12% $3.08
Butter, unsalted

Bay Dairy · per lb

2 vendors $4.40
Yukon gold

Coastal Produce · per lb

−4% $0.82
Heavy cream

Bay Dairy · per qt

+3% $3.15

Ask it

What's moved most on me this month?

Short rib, up 12% at Valley Meats — it's in 7 recipes and 3 menu items. Cream's up 3%. Potatoes came down 4%, which nobody told you either.

It told you first

You're buying butter twice

Bay Dairy bills $4.40 a lb, Coastal bills $4.86 for the same spec. Same week, same walk-in. Consolidating saves about $54 a month.

Move butter to Bay Dairy →

Recipes

Costed from live prices

214 recipes · food cost %

Short Rib Melt

$4.47 plate · $14.00 menu

+3 pts 32%
Focaccia, rosemary

$0.54 plate · $6.00 menu

9%
Halibut, brown butter

$14.28 plate · $34.00 menu

+5 pts 42%
Tiramisù

$1.54 plate · $11.00 menu

14%

Ask it

Which recipes have drifted since I built them?

Four have moved more than 5%. The Short Rib Melt is the worst — 29% food cost to 32% since March, and every cent of it is the beef.

It told you first

Two ways to hold the Melt's margin

Take it to $15.00 and you're back to 30%. Or move the beef to Northline and hold $14.00 at 30.7% — I've costed both.

Compare the two →

Numbers

Month to date

Sales, costs and deposits, reconciled

Food cost

of $84,200 in sales

+1.8 pts 29.4%
Prime cost

food + labour

+0.9 pts 58.1%
Deposits

14 batches · card + cash

Reconciled $81,940
Unclaimed credits

across 3 vendors

Open $142

Ask it

How's my food cost trending, and why?

29.4% month-to-date, up 1.8 points. Beef is 1.1 of that, dairy 0.4. The rest is a Tuesday over-prep pattern I can show you.

It told you first

Tuesdays are over-prepped

Tuesday covers are down 14% since January, but Tuesday prep hasn't changed. That's roughly $180 a week going in the bin.

Show the prep list →

Everything it does

In the box today.

Snap a photo, skip the manual data entry

Invoices, dockets, credit notes, recipe cards, order guides. Or have vendors email them straight in.
Plates costed and re-costed automatically

Live plate cost and food-cost percentage. One ingredient moves and every recipe using it follows.
Vendor price alerts

When an invoice shows something jumped or dipped, you hear it that day.
Ask it anything in plain English

Maitaki AI pulls your numbers and helps you read the business. Your COGS, a dish that's drifting, what produce cost last month.
Cheaper vendors, same grade

See what you pay against every quote and order guide you've given us.
Sales tracking, POS connected

Toast, Clover, Loyverse and Valor.
Merchant Deposit Alerts

Know when your next deposit lands and how much it's for, before it does.
Maitaki AI in your team chat

Team comms and digests, daily through monthly, so everyone sees the same numbers at once. Works in Telegram now, with Slack and Discord next.

Coming soon

Bank activity and accounting
Labor tracking and costing
More POS integrations

What it's worth

Trim 5% off your food cost. Here's what that's worth.

5% is the modest end of it — what operators typically recover once they can actually see where the money goes. Move the slider to your kitchen.

Your monthly food spend $60,000

You'd keep

$36,000

a year — $3,000 every month

Find the full 15% and it's $108,000 a year.

Where it comes from

Vendor price rises you catch the day they land
The same item, cheaper, from someone already delivering to you
Invoice errors and credits that were never claimed
Dishes quietly earning less than you think
Waste and yield you couldn't see before

that's the subscription back many times over

Illustrative, not a guarantee — your result depends on how much is invisible today. Maitaki shows you the leak; closing it is still your call.

Your team

Everyone can use it. Nobody has to be taught it.

Your cooks don't need a login or a lesson — they take a photo, the way they already photograph everything. You get the numbers. They get recipes they can actually read. Here's an ordinary Tuesday.

06:40

Marco · line cook

Meat delivery lands at the back door. He photographs the docket before he unpacks it.

VALLEY MEATSSHORT RIB B/I 24.6#CHUCK GRND 10#

Filed to Valley Meats. Short rib is up to $3.08 — 7 recipes re-costed, 3 of them on the menu.
11:15

Dani · sous chef

Out of shallots mid-prep. Buys two cases at the market and snaps the receipt in the van.

CITY MARKETSHALLOT 20# @ 2.10CASH 42.00

Cash purchase logged against shallots. You paid $2.10 a lb — 31% over your Coastal contract price.
14:30

Rey · manager

Produce drop is two cases short. He photographs the delivery note with the shortage circled.

COASTAL PRODUCEROMAINE 6cs→ 4 RECEIVED

Credit request drafted to Coastal Produce for $38.40. Ready for you to send.
17:00

You open the app before service.

Food cost is 29.4% month-to-date. Three things changed today, and one of them needs you.

Four seats, not four licences

Owner, chef, sous and manager fit a single kitchen. Nobody is buying a seat to send one photo.
Roles, not training

Cooks send photos and read recipes. Managers chase credits. You see the money. Nobody sees a spreadsheet.
One version of every recipe

Legible on a new hire's first shift, the same on every phone, and it prints for the line.

Nobody typed a single number all day.

Support

Support that works at your speed, not ours.

Kitchens are hectic and we're not going to pretend otherwise. Ask whenever it goes wrong, answer whenever you're free, and let the conversation run long if it needs to. Nothing about it requires you to be sitting still.

Nadia Maitaki support

It fits the way your night goes

Ask at 6:40 in the middle of a rush and put the phone down. Come back at close, or tomorrow. Nothing gets closed out or handed to somebody new while you're gone.
Send the thing that's broken

Photograph the invoice that scanned wrong, screenshot the number that looks off. Most problems are faster to show than to describe, and plenty of them we can fix from our side.
The thread remembers

Your restaurant, your vendors, what went wrong last month — it's all still in there. You never start a conversation by explaining yourself.

When it's easier to say than to type

Ask for a call and we'll send you times — most people take the dead hour between lunch and dinner. Whoever rings has already read the thread, so you're not explaining it twice.

support@maitaki.ai

We're small, and right now that's the best part.

You're not filing a ticket into a queue. The person answering you can change the software. Tell us the order guide should sort by vendor and that's a conversation with the people who write the code — not a request that disappears into a backlog you'll never hear about again.

We're building this with the restaurants that are on it, not for a market we imagined. The roadmap has room in it, and we'd rather you filled it.

so tell us what's wrong with it

— the Maitaki team

Snap a photo. Know what the plates on your menu really cost.

Kitchens already running on it

Chat

Manage

Share

Watch

Then ask it anything.

Put in the recipe once. Know what the plate costs forever.

You didn't approve a single one of these.

Four things run your food cost. Maitaki holds all four.

Invoices

Ingredients

Recipes

Numbers

In the box today.

Snap a photo, skip the manual data entry

Plates costed and re-costed automatically

Vendor price alerts

Ask it anything in plain English

Cheaper vendors, same grade

Sales tracking, POS connected

Merchant Deposit Alerts

Maitaki AI in your team chat

Coming soon

Trim 5% off your food cost. Here's what that's worth.

Everyone can use it. Nobody has to be taught it.

Support that works at your speed, not ours.

Snap a photo.
Know what the plates on your menu really cost.