We were not looking for a problem for AI. We automated our own work
RestoAudit grew out of Syrve rollouts and hands-on cost control in restaurants. The same checks came back month after month, restaurant after restaurant. First we ran them by hand, then we wrote them down, then we turned them into a system.
Manual work - rules - a system
Not one step was invented at a desk. Every check started as a spreadsheet and a call with a supplier.
Setting up the back office, item catalogues and recipes in hundreds of restaurants. We saw from the inside where the chain from invoice to plate cost breaks.
Opening invoices, comparing prices with earlier deliveries, catching duplicates and cases booked as kilograms, explaining food cost gaps.
We wrote down every recurring check: what we compare, against what, what counts as a deviation. That is where thresholds from a restaurant's own history and conversion to the base unit came from.
RestoAudit runs those checks on every document, every day. People step in where a decision is needed: dispute a price, fix a line, confirm a norm.
Restaurant software records what happened. Nobody checks whether it makes sense. For ten years I did that check by hand - opened invoices, compared prices, traced where food cost came from. The work was always the same. That is what had to be automated, not «AI adopted».
Four conclusions the product is built on
Each one follows from a specific mistake we made or watched happen in a restaurant.
We tried uniform deviation thresholds. In one restaurant they produced a hundred signals a day, in another they stayed silent for months. A market average price means nothing if your supplier delivers to you on contract.
Nobody works through a list of «212 deviations». People work through the three lines that say what it costs per month. A finance director needs euros, not percentages and not a count of exceptions.
We have seen where automatic posting leads. An error in a unit of measure spreads across the whole cost calculation, and finding it later costs more than manual entry ever did.
Checks are skipped not because nobody can do them, but because there is no spare hour in the evening. Any process that depends on the team's free time breaks in the first busy week.
A working system, not a presentation
RestoAudit processes documents from real restaurants in Latvia and Germany every day. Only the numbers that come with a base and a period are listed here.
Measured on our own invoice flow, May-July 2026. Documents arrive by email, in Telegram and over PEPPOL.
Promises you can verify
We sell control over money. That only works on trust, and trust rests on the concrete limits we placed on ourselves.
Ask the founder a questionWe read Syrve dictionaries, sales and stock; an invoice is written back only after confirmation. We change no settings, rights or reference data, and access is revoked in one click.
The list of subprocessors and the retention periods are published in the privacy policy. We sign the DPA before connecting; deletion after the period on request.
Purchase history works for your company. We do not sell or publish your prices and supplier agreements.
In the period report we show the amount the team actually acted on, not a «potential saving».
Questions about methodology and signals go to our team - the same people who ran this control by hand for ten years.