Your food cost went up 4% last month and nobody told you.
Your vendors raised prices. Your margin moved. Your P&L will find out in three weeks, and by then you will have sold two thousand plates at the wrong price. Culvana reads every invoice the day it lands and tells you the same afternoon.
Your data is already in the building. It is just trapped.
The invoice is in a shoebox. The count is on a clipboard. The recipe is in the chef's head. The sales are in a POS that won't export. So the one question that decides whether you make money this month, what did that plate actually cost me today?, takes a week to answer and is wrong by the time you have it.
Paper in, nothing out
Invoices get typed into a spreadsheet by someone at 11pm, or not at all. Prices move 4% and nobody notices until the P&L.
Software that doesn't add up
A POS here, an inventory app there, a costing tool, a bookkeeper. Four subscriptions, four logins, and none of the numbers agree.
Processing you never renegotiated
You signed a merchant agreement years ago and haven't looked at it since. It's quietly the second-biggest cheque you write.
Photograph the invoice. That is the whole job.
No typing. No spreadsheet. No "we will get to it Sunday." It reads the paper, updates your costs, moves your stock, posts the journal entry, and flags the thing that just got more expensive.
Illustrative vendor. The pack sizes, the units and the conversions are exactly what the parser returns on a real invoice, because those are the hard part.
AI-native means the AI does the typing.
Not a chatbot bolted onto a form. The AI reads your invoices, builds your order guide, costs your recipes, drafts your purchase orders and answers your questions, so nobody in your building does data entry.
Photograph the invoice
Culvana reads it. Line items, pack sizes, prices, allergens. It updates your costs and your stock and posts the journal entry.
Your recipes cost themselves
Prices move, margins move, and the menu tells you which dish just stopped making money, before the month closes, not after.
Sell on any screen
Counter, table, handheld, kitchen display, online menu. A browser on a tablet you already own. Every sale depletes the walk-in.
Just ask
"Where am I losing margin?" It answers from your ledger and your invoices, and when it finds nothing, it says so instead of inventing a task.
Nothing to buy. Nothing to file.
The incumbents sell you a $2,000 terminal, a $600 kitchen screen and a printer that jams. Culvana runs in a browser on the tablet in your office and the phone in your server's apron.
And the paper trail is the software. Order guides, prep lists, counts, POs, invoices, journal entries they don't get printed, filed and lost. They're the system.
Typical figures are what operators tell us they currently pay. Yours will differ, that's what the savings calculator is for, and it uses your numbers, not ours.
Not just restaurants. One platform.
Wherever food gets costed, counted and sold. A deli counter and a cruise galley are the same problem at different scale: what did that plate cost, and did anybody notice when it changed. Same engine, configured for how you actually operate.
Full-service restaurants
Tables, courses, split checks, tips. Servers on their own phones. The kitchen sees the ticket before the pad hits the rail.
Fast casual and QSR
A counter that keeps up at the lunch rush, an AI that upsells, and a kitchen display that does not need a printer.
Bars and clubs
Pour costing that survives free-pouring. Bottles reconciled to sales instead of to hope.
Catering
Quote from a brief, hold the date, take the deposit. The deposit sits in deferred revenue until the food is actually served.
Commissary and central kitchens
Produce once, ship to the stores, and the transfer lands in both sets of books without a spreadsheet.
Franchises and multi-unit
One recipe pushed to fifty units. One login for every P&L. Royalties off numbers you can audit.
Meal prep and ghost kitchens
Subscriptions, batch production, driver tracking, and a menu that publishes itself.
Bakeries and cafés
Sub-recipes three deep. The mother dough inside the loaf inside the sandwich, costed all the way down.
Hotels and venues
Multiple outlets, one commissary, one set of books. Banquets that do not live in a separate system.
Supermarkets and grocery
The deli, the hot bar, the bakery, the in-store kitchen. Every prepared item costed to the gram, every label compliant, and shrink you can actually see instead of writing off at year end.
Cruise lines and marine
Multiple galleys, thousands of covers, provisioning weeks ahead for a port you have not reached yet. One recipe library across the fleet, one cost per cover, one set of books.
Stadiums and venues
Thirty concession stands, four hours, and a menu that changes with the fixture. Par levels that survive a sell-out and a count that closes the same night.
Schools and universities
Cycle menus, allergen declarations that have to be right, nutrition to the federal standard, and a cost per student that somebody audits.
Hospitals and senior living
Therapeutic diets, texture modification, allergens that are a clinical matter rather than a preference, and a cost per tray that finance watches.
Airline and rail catering
Production at scale against a manifest, costed per cover, built in a central kitchen and shipped to a gate on a clock.
$55 a location. Or nothing at all.
Everything is included, no tiers, no per-seat fees, no feature you have to upgrade to reach. AI is billed as you use it, in dollars, and you can see the meter.
Keep your processor
Everything included. AI billed as used, a typical independent spends about $35 a month on it.
Process with Culvana
2.5% + $0.10 a transaction. Above $20,000 a month in card volume the platform fee goes to zero, the processing pays for the software.
Below $20,000 a month the fee stands. We'd rather tell you where the line is than move it later.
Tell us about your kitchen.
We'll call you within a day. No demo theatre, we'll ask what you pay now and show you the difference.