Photograph it. Thirty seconds later it is a checked, costed record.
Supplier invoice scanning turns the paperwork on your desk into your real food cost, without anyone typing it in. You stop discovering at year end that the number you have been quoting on was never true.
A bill you have already read should not be typed again. Havenue reads it, checks the arithmetic and the tax, shows you the original beside the extracted figures, and matches it to the order it belongs to. You approve, and the cost lands on your ingredients, your recipes and the events that used them.
The problem this solves
The bills are in a shoebox, a camera roll, and an inbox nobody owns. Nobody costs them, so the food cost in your reports is last year's guess and the accountant is the first to find out. Havenue turns each bill into a checked, searchable record in about thirty seconds.
How it works
- Get it in, three ways: Photograph it at the back door, forward the PDF from your inbox, or import your supplier's electronic invoice. However it reaches you, it lands in the same place.
- Havenue checks it before you do: Every line re-added, the tax verified, and a flag if this bill has already been through. You see the original document beside the figures it read.
- Match it to the order: Havenue proposes the purchase order it belongs to. Confirm in a tap, and you get ordered against arrived against billed before you decide anything.
- Approve it once: The cost lands on your ingredients, your recipes and every event that used them. The document locks, so nobody can quietly change it after the fact.
The bill fills in the delivery, and you confirm it
When a bill turns up for a delivery nobody ticked off, Havenue fills that delivery in from the document and hands it to you to confirm in one tap. You still see every line and you can still change any of it, and your shelf goes up by exactly what arrived, whether a person counted it in or the bill filled it in.
You cannot pay the same bill twice
The same bill reaches you three times: the driver leaves a copy, the supplier emails a PDF, and someone photographs it at the door. Havenue reads all three as one document, so you approve it once and pay it once.
You can always see how many copies arrived and which of them still needs someone to look at it.
Ordered, received and billed, side by side before you approve
You only pay for what actually turned up. What you ordered, what your team received and what the supplier is charging sit on one screen, with anything that disagrees at the top. Charged for a case that never came? Correct the price, raise a credit note or query it without leaving the page.
Most kitchens find a short delivery weeks later, when the money is already gone. You find it before you approve.
The same decision, on a phone
Confirming which order a bill belongs to takes thirty seconds, so it should not need a desk. Your head chef clears the morning's bills between deliveries, and finance sees the costed result straight away.
What you get
- The tax check nobody else runs: A bill showing a tax total while every line reads 0% means every per-line tax figure in your system is wrong, and the footer still looks right. Havenue names it.
- Clear the queue in one action: You see what will be cleared before it clears, worth how much, kept apart per currency, and what is being held back and why.
- Grow your price list from a bill: An approved bill is a free price list. Take five of the seven lines, leave the delivery charge behind, and rename anything before it becomes a product.
- Month end stops being a reconstruction: Net, tax and total come out separately for every bill, so your bookkeeper gets a clean file instead of a folder of photographs to decipher.
- Credit notes that actually get chased: Short delivery, damaged case, wrong price. Raise the credit note against the bill it came from, and Havenue keeps it on the list until the money is back.
Who this is for
- Head chefs
- Finance
- Purchasing managers
- Operations managers
- Owners
What Havenue is
Havenue is the AI-native dietary and catering management software for hospitality: catering companies, hotels, venues, restaurants and private dining.
It automates the back-of-house behind event catering, from the enquiry to the kitchen pass to the invoice. The Dietary & Catering Engine checks every dish against every guest's requirements and finds safe replacement dishes from the operator's own recipes, for chef sign-off. Around it sit an advanced, automated event CRM with a live pipeline, a smart inventory and stock system with every allergen tagged from the ingredients themselves, recipe and menu costing with live cost per head and GP%, ordering and supplier management, invoicing, billing and client payments, generated BEOs and allergen matrices, reporting, and the full platform in a mobile browser. One integrated platform, one event record.