Free invoice audit
Your rep quotes off an iPad. We pool invoices from independent kitchens across Tampa and show you exactly where you're paying more than the median — and what to say to your rep on Monday.
Your prices are never shown to anyone. You see medians and your own gap. That's it.
| Item | You pay | Tampa median | Gap |
|---|---|---|---|
| Chicken breast, b/s, 40 lb | $2.91/lb | $2.52/lb | +15% |
| Ground beef 80/20, 10 lb | $3.84/lb | $3.79/lb | at par |
| Fryer oil, 35 lb | $38.20 | $33.10 | +15% |
| Bacon, 15 lb | $3.62/lb | $3.58/lb | at par |
| Eggs, 15 dz | $2.71/dz | $2.30/dz | +18% |
| Romaine, 24 ct | $41.75 | $36.00 | +16% |
You already have everything we need. It's sitting in a folder by the office desk or in your email.
Twelve months, every supplier, to invoice@getparprice.com. PDFs, photos of paper, whatever you've got. Ten minutes.
Cases, bags, and each-counts all get converted to price per pound (or per dozen, per gallon) so a case of chicken from one distributor compares to a case from another.
One page: your top 30 items, what you pay, the Tampa median, and the dollar gap for the year. Plus the exact line to say to your rep.
Every invoice you've ever received is a copy of your distributor's real price list. The only reason pricing feels like a black box is that no one has put the invoices side by side.
Independent kitchens in Tampa mostly buy from the same two or three broadline distributors. Once enough of them pool their invoices, the median price for a case of chicken breast in Hillsborough County is simply a known number — and so is how far above it you are.
We don't need your distributor's cooperation. We don't need you to switch suppliers. We need your invoices, and you already have them.
"I'm paying $2.91 a pound on chicken. Three places on Dale Mabry are paying $2.52 from you. Fix it."
That's the conversation. Reps price by account, and accounts that don't push don't get moved. The audit gives you the number; the Monday report tells you every week whether it stuck.
Diners, Greek, breakfast, American, family-owned. If you sign the checks and you've never seen another restaurant's invoice, this is for you.
Only if you tell him. Your prices never appear anywhere except your own report. Suppliers never see the pool. What you do with the number is up to you.
The audit is free. If you want the weekly Monday report that tracks whether your prices moved, we'll talk about that when we hand you the audit. There's no contract and nothing to install.
Photograph them with your phone and email the photos. Most of the invoices we get are pictures of paper.
A Tampa restaurant family and a sales guy who got tired of watching the iPad quote. We started with our own diner's invoices. Ask us and we'll show you what we found.
Tell us your restaurant and your main distributor. We'll reply the same day with what to send and where.
Or skip the form: forward 12 months of invoices to invoice@getparprice.com with your restaurant name in the subject.