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One single catalog, for orders,
inventory and recipes.

Every product has a name, its units and its vendors with prices. It's born from the invoices, not from a sheet to import, and it's the same everywhere: in the order, on the packing slip, in dry storage and on the plate.

Book a demo How the catalog is born
Born from invoices, not from an importOne product, several vendors, several pricesCases, pounds and grams converted on their own
Products412 in the catalog VendorsRecipes
Peeled tomatoes #10Preserves · case of 6 · used in ounces
3 vendors
On-hand14 cs
Latest price$4.20/cs
Cost per lb$0.23
In recipes4
VendorPriceOver 90 daysLast time Green Valley Produce$4.20/cs+ 8%invoice 341 Sunrise Produce$3.85/cs− 3%invoice 88 Northline Distribution$4.05/cs=June
RecipePer portionCostSold yesterday Margherita3 oz$0.0231 Amatriciana4 oz$0.0318 Parmigiana5.5 oz$0.049 Sauce of the day2.5 lb$0.281 batch
One single product, three prices: you see the best one right away
Today

The same peeled tomatoes, written three ways.

"TOMATO PEELED #10" for Green Valley, "Peeled tom #10 cs" for Sunrise Produce, "tomatoes" on the kitchen's list. Three names, three lines, three prices nobody compares. And the inventory counts three different products that are the same can.

  • One name per vendor

    Every packing slip calls it its own way.

  • Three lines in inventory

    The real on-hand is the sum of three wrong numbers.

  • A price never compared

    You don't know who sells it to you best, because it isn't the same product.

Peeled tomatoes, today
Lines in the master data3
Vendors3
Best price?
On-hand9 + 3 + 2, or 14?
One single product

Three lines come in, one product comes out.

Ordinoo learns how each vendor names things and links them to the same product in your catalog. The first time you confirm; from the second it does it on its own. So the inventory counts one number, and prices really compare.

From three lines to one product3 lines
TOMATO PEELED #10 ×10Invoice 341 · Green Valley
Peeled tom #10 csInvoice 88 · Sunrise Produce
tomatoes for the sauceKitchen list
In your catalogPeeled tomatoes #10
CategoryPreserves
Unitscase of 6 · lb · oz
Vendors3, with price
On-hand14 cs, one single number
The first time you confirm, then it links on its own

The catalog is born from invoices, not from a sheet.

You don't import a price list: products appear as the invoices come in, with the price, the vendor and the unit they were invoiced in. If a new line matches nothing, it asks whether to create a product or link it to an existing one.

  • From invoices and packing slips

    The catalog updates every night, with nothing to enter.

  • It learns the abbreviations

    "TOMATO PEELED #10" is still peeled tomatoes in November.

The units

You buy in cases, you cook in grams.

The vendor invoices the case, the inventory counts pounds, the recipe weighs grams. Ordinoo knows the three units of the same product and converts them on its own, so the portion cost is accurate to the cent.

  • One conversion per product

    Case, pack, pound, gallon, each: you set it once.

  • The cost reaches the portion

    From the price on the invoice to the cost on the plate, no calculator.

See the Recipe book
The units of peeled tomatoesIt converts
Bought as1 cs6 #10 cans
Stored as40 lb$4.20 per case
Used as3 oz$0.02 per margherita
You buy in cases, count in pounds, cook in grams: the same number
Peeled tomatoes #10, who sells them to you3 prices
VendorLatest priceTrend Green Valley Produce$4.20 Sunrise Produce$3.85 Northline Distribution$4.05
The food cost uses $3.85, not 4.20Reference price: the best among those delivering this weekUse Sunrise Produce
You choose the reference price: latest, average or best
The right price

One product, three prices, one reference.

When the same product comes from several vendors, you decide which price to use for food cost and for orders: the last paid, the average, or the best among those delivering. And when one goes up, the reference doesn't follow it blindly.

  • History per vendor

    From real invoices, 90 days.

  • Reference chosen by you

    Latest, average or best: it changes the food cost, not the on-hand.

One product, the whole loop

The same product, from order to plate.

That's why the catalog has to be one: the same peeled tomatoes go from the order to the packing slip, from the inventory to the recipe, from the invoice to the food cost. If they had a different name at every step, nothing would add up.

  • Ordered from the par level

    With the reference price.

  • Checked at the packing slip

    Quantity and price against the order.

  • Consumed through the recipe

    In ounces, every evening, from the POS.

Where the peeled tomatoes go in a weekIt's written
Tue 4Ordered: 10 cs from Green ValleyFrom the inventory par level, $4.20/csorder 91
Thu 6Arrived: 9 cs, not 10Packing slip 1142, one missing case flaggedpacking slip
Thu 6In inventory: 14 cs in dry storageAutomatic receiving, on-hand updatedinventory
every eveningUsed: 3 oz per margherita31 pizzas yesterday, 5.5 lb from the POSrecipes
Mon 17Invoiced: 10 cs, paid for 9Invoice 341, line on hold, $18.50 in credit memoclosed
Twenty minutes

Bring us two invoices from two vendors,
let's see how many products they really are

We connect the invoice inbox and watch the catalog appear from the invoices: the same products written in different ways, linked only once. Free and no strings attached: if it's not for you, we'll tell you ourselves.

Book a demo Write to us
  • We connect the invoice inbox
  • The catalog appears from the invoices
  • One product, three prices compared
Where it continues

Where the catalog is needed.

VendorsWho sells it and at what price.InventoryOne single stock number.Recipe bookFrom the price to the cost of the dish.
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