01 / COMPARE
Know what you're comparing.
Bring current supplier prices onto a consistent basis. Check product identity, pack sizes, units, and fresh or frozen condition before treating options as equivalent.
Equivalence confirmed by the operatorRestaurant Invoice OverviewSame products.
Same products.
Smarter buying.
Less busywork.
RIO is building a clearer way for restaurants to compare supplier prices and check invoices, without losing sight of what actually goes into the kitchen.
Explore the approachIn development. Preparing for an initial restaurant pilot.
THE RIO APPROACHProduct vision
A fair comparison starts here.
The checks behind a purchasing decision
Product matchOperator-confirmed
Pack & unit sizeLike-for-like basis
Fresh or frozenExplicitly checked
Price & order termsFull context
You make the final call.Keep the original evidence in view.
Illustrative workflow, not a live product screen. RIO is being developed for real restaurant purchasing.
Know what changed.
Understand the dollars.
Send your invoices. See like-for-like cost changes. Review anything uncertain.
RIO is designed to help restaurant owners understand their purchasing costs without taking on a whole back-office system.
Focused on your invoices. Fair on your budget.
Built around the kitchen
A lower price only helps when the product, quantity, quality requirements, and delivery terms make sense for your restaurant.
The planned workflowFrom scattered prices
From scattered prices
to a clearer decision.
RIO's goal is to reduce manual comparison while keeping operators in control, from the first supplier quote to the final invoice.
02 / PLAN
See the whole order.
Evaluate purchasing options with delivery fees, order minimums, and cutoffs in context. A cheaper line item should not hide a more expensive order.
Recommendations with practical constraints03 / VERIFY
Keep the invoice honest.
Review invoice details against the original evidence. Surface differences and uncertain readings for a person to check before relying on the numbers.
Original evidence and human reviewBuilt on trustBetter information.
Better information.
Your judgment.
Restaurant purchasing has details that software cannot afford to gloss over. These principles guide what we're building.
Similar doesn't automatically mean equivalent.
Product substitutions need an operator's confirmation. Pack size, condition, and quality requirements matter.
Every number needs context.
Keep price basis and source information visible. Incomplete or uncertain information should be clear, not quietly assumed.
Evidence stays close to the decision.
Preserve the original invoice for review. Flag discrepancies and leave consequential decisions with the person running the restaurant.
Where we are today
Built from restaurant experience.
Built around the everyday work of purchasing and checking supplier invoices across pizzerias, fine-dining restaurants and sports bars.
Designed for cost-conscious operators—from fast-casual and quick-service restaurants to cafés, food trucks, franchise operators and multi-location groups—who want a clearer view of their purchasing costs.
Preparing the pilot