Foodrazor Restaurant Invoice & Food Cost Management

Foodrazor is a Singapore-based software company founded in 2015 that automates back-office procurement for restaurants and bars. It targets operators who still key supplier invoices by hand and therefore make menu and purchasing decisions on stale food-cost numbers; the site reports 3,000+ monthly active users across 12 countries.

The cloud platform starts from purchases rather than POS sales: suppliers email invoices, or staff forward PDFs or photos, and an AI extraction engine with human review turns each line into structured ingredient data. That data feeds real-time cost insights by ingredient, supplier and outlet, recipe and menu costing that updates when supplier prices change, mobile stocktakes with FIFO valuation, purchase orders with approval flows, and nightly sync to Xero and QuickBooks. It is built mainly for restaurant groups with three or more outlets.

• Invoice automation: AI extraction plus human review turns emailed, PDF or photo invoices into line items.
• Real-time cost insights: price-change alerts and COGS by outlet, supplier, period and category.
• Recipe and menu management: dish costing from actual purchase prices and price-change modelling.
• Inventory and stocktake: mobile counts, FIFO valuation and theoretical versus actual variance.
• Orders and suppliers: supplier catalogues, purchase orders, approvals and receiving with photos.
• Accounting integrations: nightly sync of bills and stock journals with Xero and QuickBooks.

• Restaurant groups in Vietnam with several outlets digitising supplier invoices and monitoring food cost per branch.
• Hotel F&B departments and bars tracking price changes from fresh-produce suppliers.
• Accounting firms serving F&B clients that need clean purchase data synced to accounting software.

• Lower food cost: median customers cut COGS by 5-15% within the first quarter, per vendor cohort data of 140+ organisations.
• Time saved: invoice entry, recipe updates and stocktakes drop from about 8 hours to 15 minutes a week, saving 20+ hours a month.
• Accurate margins: recipe costs update automatically on delivery, so menu pricing reflects what was actually paid.
• Clean accounting: line-item data posts to Xero or QuickBooks without double entry.

Volatile ingredient prices and thin margins are pushing restaurant groups to track food cost weekly rather than monthly. AI document extraction now makes it practical to digitise supplier invoices automatically, and in Southeast Asia many F&B chains still rely on spreadsheets, leaving room for procurement and cost-control software.

Founded in 2015 in Singapore by Niles Toh. Raised a USD 900,000 seed round led by Cocoon Capital with Found Ventures and angel investors (May 2020). Customers quoted on the site are restaurants and bars in Singapore such as Atlas Bar and Empire Eats.