Ten free profitability audits for founding kitchens this quarter.Request yours

Know what every dish really costs.

FoodNormIQ reads your supplier invoices, re-costs every recipe they touch and shows what each dish leaves you in the restaurant and on Wolt. You see the change the morning it happens, not when the month closes.

Book a demo Get a free profit audit
  • No POS integration needed. A daily sales file is enough.
  • Invoices arrive by email forward, upload or phone photo.
  • We set it up with you, recipes included.
Bunbury & Co, sample kitchenInvoice read at 08:42
Valley Fresh Wholesale, invoice 77192Beef chuck 80/20, per kg
€9.64/kg
+12.1% vs €8.60 last month
Dish using beefPlate costChangeWolt margin
Classic Smash€2.51+€0.1339.4%
Double Smash€3.96+€0.2636.2%
Bacon Smash€3.16+€0.1337.4%
Chili cheese fries€1.48+€0.0638.2%
−€317
contribution a month, at last month's sales

2 dishes are below your 38% Wolt target. To bring Double Smash back, its Wolt price needs to be €13.70 (now €12.90).

Sample data. Wolt margin is after 30% commission and €0.40 packaging, against a 38% target. Prices ex VAT.

Case study: running todayon a two-location kitchen in Skopje, with its full 2026 purchase history.

2,477supplier documents read
10,772invoice lines mapped to ingredients
71suppliers, handwritten invoices included
99%of documents match the printed total to the cent

Their setupSupplier invoices arrive by email and are saved to a shared folder automatically. The POS sends one sales file a day with Wolt orders included. Nobody types an invoice.

Where margin leaks

Your P&L says food cost was 34%. It doesn't say why.

By the time the month closes, the money is gone. These four leaks sit underneath the percentage, and each one is visible earlier in the data you already have.

Supplier prices drift

A 12% rise on one ingredient changes the cost of every recipe that uses it. Nobody re-costs the spreadsheet until it's too late.

+€0.26per Double Smash

Invoice price isn't plate cost

Trim, cooking loss, sub-recipes and prep waste mean you buy more than you serve. Costing from the invoice alone flatters every dish.

€15.34per cooked kg of brisket bought at €11.20

Delivery takes its share

Commission and packaging come off before anything reaches you. A higher Wolt price can still leave much less per order.

−€2.25per burger on Wolt vs dine-in

Waste and variance

What the recipes say you used and what you actually bought drift apart quietly, one tray at a time.

€410a month, actual against recipe

Examples from the Bunbury & Co sample kitchen.

The same burger leaves very different money.

Classic Smash, one recipe, one plate cost of €2.51. On Wolt the menu price is a euro higher, and it still leaves €2.25 less per order once commission and packaging are paid.

How it worksone invoice, start to finish

One invoice changes the numbers. FoodNormIQ follows it all the way to the menu.

Forward supplier invoices from your inbox, upload them, or photograph them on a phone. Each one is read, checked against its printed total and posted. You only review the lines it isn't sure about.

  1. Read

    Every line, pack size and price is pulled from the invoice, including handwritten and Cyrillic ones.

    BEEF CHUCK 80/20
    10 kg, €96.40

  2. Match

    The supplier's wording is matched to your ingredient. Once you confirm a match, it's remembered.

    Beef chuck, €9.64/kg

  3. Re-cost

    Every recipe that uses the ingredient is re-costed, sub-recipes and yields included.

    4 dishes, +€0.06 to +€0.26

  4. Check margin

    Each dish is compared with your margin target on every sales channel.

    2 Wolt margins below 38%

  5. Tell you

    It lands in This week with its monthly cost and what you could do about it.

    −€317/mo

Supplier invoices

  • Email forward
  • Gmail
  • Outlook
  • SharePoint folder
  • PDF upload
  • Phone photo

Sales

  • Any POS with CSV or Excel export
  • End-of-day file by email

Delivery

  • Wolt
  • Korpa
  • Own website orders

Costs

  • Payroll totals
  • Rent and utilities
  • Bank statements

Product toursample kitchen data

A look inside. The full walkthrough happens on a call.

These screens show Bunbury & Co, a fictional three-store burger chain. On a demo we go through them live, with your questions and your own dishes.

Every invoice in one inbox

Photos, PDFs, fiscal receipts and forwarded emails are read and checked against the printed total. Most post on their own. Only the ones that fail a check wait for you, with the reason shown.

See it on a demo
Documents screen: a list of 14 recent supplier documents with status, and an invoice flagged because its lines don't add up to the stated total.

The product

One page tells you what to do this week. The rest explains why.

FoodNormIQ is organised around the work in a kitchen: buying, costing, selling and counting. This week pulls the few changes worth money to the top, so you don't have to read every report.

Buying

Purchase IQ

See price changes before they become margin problems.

  • Invoices, receipts and credit notes read automatically
  • Price alerts and supplier comparison
  • Savings from switches and discounts, tracked
  • Payments due and bank statement matching

Menu

Menu IQ

Know exactly what each dish costs today, and what it cost before.

  • Recipe costing with sub-recipes, yields and packaging
  • Dish margins at current and 3-month prices
  • Menu matrix: which dishes to push, fix or drop
  • Recipe versions, so history never changes

Sales and channels

Menu IQ

Know what each channel actually leaves you.

  • Daily sales from your POS file, delivery included
  • Contribution after Wolt commission and packaging
  • Best sellers, baskets and time of day
  • What every menu price change earned

Stock

Menu IQ

Know what should be on the shelf.

  • Stock count on a phone, one ingredient per screen
  • Expected stock from purchases and sales
  • Actual against recipe: waste and variance in euros

Planning and profit

Business IQ

Decide ahead, and see what the kitchen really makes.

  • Operating P&L and prime cost
  • Order suggestions and a daily prep list
  • What-if simulation for price and portion
  • B2B invoices, allergens, nutrition and commodity alerts

Getting started

You don't need clean data to start.

Recipes in a binder, invoices as photos and odd POS exports are normal. Setup is done with you, not handed to you.

  1. We capture your recipes

    Binders, spreadsheets, photos or the chef's notes become structured recipes with yields and sub-recipes. We confirm the uncertain ones with your chef.

  2. We connect invoices and sales

    We read your past invoices. From then on you forward new ones to your own intake address, and your POS sends the day's sales each night.

  3. You get This week every morning

    Costs, stock and channel margins are current when you open the app, with the changes worth acting on at the top.

Your team signs in with email or Google. Each person sees only the areas you allow, and every change is logged with who made it.

Who builds it

Built by someone who has had to defend a margin.

Nikola Namichev
Nikola NamichevFounder, Skopje
LinkedIn profile

I spent nine years running purchasing and sales for a multi-million-euro product portfolio. I negotiated with suppliers, defended category margin, and watched how quietly a good product line stops making money when input prices move and nobody re-costs anything.

Then I spent a decade building the reporting that shows it. As a BI consultant I've delivered more than 100 dashboards for retail and distribution clients, covering sales, stock, purchasing, supplier performance and margin.

FoodNormIQ started as a costing model for one real kitchen: recipes broken down to the gram, invoice prices flowing into every affected dish, and sales allocated back against them. It answered a question the owner couldn't answer from the P&L: which dishes are actually worth cooking.

You'll deal with me directly, not a support queue.

9years in purchasing and margin management
10+years building BI and costing models
100+dashboards delivered for retail and distribution
1 to 1onboarding, done with you

Pricing

Three plans. One price for your business, not per seat.

Your first location is included and every user gets their own sign-in at no extra cost. Start with the free audit before you choose.

Purchase IQ

Stop losing money on supplier prices.

€199a month

First location included

  • Invoices, receipts and credit notes read automatically
  • Price alerts and supplier comparison
  • Savings from switches and discounts
  • Payments due and bank matching
  • Labour and other costs
  • This week and actions

No recipes needed. Add Digitised Menu for €29 a month.

Start with a free audit
Where most kitchens start

Menu IQ

Make the menu itself more profitable.

€299a month

First location included

Everything in Purchase IQ, plus

  • Your recipes digitised and kept current by us
  • Dish margins and menu matrix
  • Daily sales and channel contribution
  • Stock count, alerts and actual against recipe
  • What each menu price change earned

Unlimited recipes.

Start with a free audit

Business IQ

Run the whole business on it.

€499a month

First location included

Everything in Menu IQ, plus

  • Operating P&L and prime cost
  • Order suggestions and daily prep list
  • What-if price and portion simulation
  • B2B invoices and receivables
  • Allergens and nutrition on every recipe
  • Commodity price tracking and alerts
  • Multi-location comparison
Start with a free audit
€49 a monthfor each extra location
1,000 invoice pagesa month per location, fair use
2 months freewhen you pay yearly
Month to monthno lock-in, no setup fee

Book a demoor a free profit audit

See FoodNormIQ working on numbers like yours.

On a demo we walk through the product live on a sample kitchen, or on your own invoices if you send a few first. Prefer proof on paper? The free profit audit uses a small slice of your real data, and you keep the analysis either way. Ten audits a quarter, done properly.

You send

  • One week of supplier invoices
  • 10 to 20 recipes and menu prices
  • A recent POS sales export
  • Wolt or other delivery statements

You get back

  • True cost of the dishes analysed
  • Contribution per channel
  • Weakest dishes, ranked
  • Unusual supplier price moves
Sample audit, one locationDelivered in 3 to 5 days
20
priority recipes costed
6
dishes below contribution target
€1,840
a year of margin identified
4
unusual supplier price moves

Illustrative. Your report uses your own invoices, recipes and sales.

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Blogmargin notes for kitchens

Short reads on cost, menu and delivery.

All articles

Questions

What kitchens ask before they start.

Which POS systems do you support?
Any POS that can export sales as CSV or Excel. Ideally it sends the file automatically at the end of each day, with delivery orders included. A direct integration isn't required.
We don't have recipes written down. Can you help?
Yes. Capturing recipes is part of onboarding. We turn binders, spreadsheets, photos and chef's notes into structured recipes with yields and sub-recipes, then check the uncertain ones with your chef.
What is a normative cost?
It's the cost of a dish once everything between the invoice and the plate is counted: trim, cooking loss, prep waste and sub-recipes. It's the amount you really need to buy to serve one portion.
How much of my time does it take?
Very little once it's running. Set an email rule once to forward supplier invoices, and have your POS send its daily sales file. Everything is updated overnight. You're only asked to confirm the invoice lines FoodNormIQ can't match with confidence.
Where is my data, and who can see it?
Your data is stored in the EU, encrypted and kept separate from every other kitchen. Only people you approve can sign in, and you decide what each person sees and edits. Invoices are read by Claude through Anthropic's business API, which doesn't use your data to train models. You can export everything at any time, and we delete it if you leave. We sign a data processing agreement with every kitchen.
Can I buy only the invoice side?
Yes. Purchase IQ is €199 a month and needs no recipes. Invoices are read automatically, supplier price moves are ranked by what they cost you, and payments due and savings are tracked. You can move to Menu IQ at any time.
Do you support several locations?
Yes. Costs, supplier prices, channel margins and the P&L can be compared across locations. Each location after the first is €49 a month.
Can I try the demo on my own?
The demo is shown live on a call, so we can answer questions as they come up and use your own dishes and suppliers where possible. Kitchens that start a pilot get their own sign-in with their own data.
What happens after the free audit?
You keep the report. If you want to continue, we start your plan with the data from the audit already in place, so nothing is wasted. If not, we delete your data.

Know your cost. Know your margin. Know what to do next.

Start with the invoices and recipes you already have. A demo takes about 30 minutes; the audit takes 3 to 5 days.

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