Great food is half the business. Teremu takes care of the invoices, costs, and margins for you, so you can focus on what you love.
No card. 25 free scans a month, forever.
You opened your restaurant for the food. But margin is decided by numbers almost nobody has time to watch, and with so little cushion every point counts.
3–5%
That's the typical net margin for a full-service restaurant: 3 to 5 cents on every dollar. A single point of food cost is roughly a quarter of that profit.
What Teremu does: Teremu shows your real food cost, dish by dish, so you know where that point is.
42%
According to the National Restaurant Association, 42% of operators said their restaurants weren't profitable in 2025, because of higher costs and lower margins.
National Restaurant Association: profitability
What Teremu does: You see the margin on every dish and from every supplier as it happens, not after the month has closed.
+34%
Food costs are up 34% since before the pandemic, and not every ingredient moves the same way. A cost card from three months ago may already be out of date.
National Restaurant Association: food costs
What Teremu does: Every approved invoice updates your dish costs instantly.
1 in 3
An analysis of more than 11,000 invoices from 400 restaurants found at least one overcharge on 35% of them. It's rarely fraud: a price changed, an item was substituted, a pack size shifted, and nobody checked.
FSR Magazine: invoice overcharges
What Teremu does: Teremu compares every line to what you paid before and to your delivery note, and flags the gap while you can still dispute it.
Knowing your margin as it moves isn't the goal. It matters because it tells you what to do this week, not after the month has closed.
When a key ingredient goes up, you see which dishes lose their margin and adjust just those, instead of raising the whole menu and scaring off guests.
See live recipe costingYour best seller may not be your best earner. The menu matrix shows what to feature, what to rework, and what to cut.
See the Pulse dashboardWith each vendor's price history and flagged overcharges, you dispute in time and negotiate with numbers, not gut feel.
See how vendors workThe theoretical pantry and the suggested grocery list help you order to your real usage rate, without tying up cash in product that sits.
See the theoretical pantryHere is what a price hike looks like when you catch it in time, and when you don't.
A salmon plate sells for $28.00 and costs $8.40 to make, a 30% food cost. Salmon is roughly 60% of that cost. Your supplier raises it 14% and nobody tells you.
| Metric | Before | After the hike | Raising the plate $1 |
|---|---|---|---|
| Menu price | $28.00 | $28.00 | $29.00 |
| Plate cost | $8.40 | $9.11 | $9.11 |
| Margin per plate | $19.60 | $18.89 | $19.89 |
| Food cost | 30.0% | 32.5% | 31.4% |
| Monthly margin (400 plates) | $7,840 | $7,558 | $7,958 |
Without knowing, that hike costs you about $282 a month. With Teremu you see it the same week and adjust just that dish: raising it $1 covers it without touching the rest of the menu.
Illustrative example with round numbers; your dishes and prices will differ. The 14% is consistent with the roughly 16% year-over-year rise in producer prices for unprocessed finfish reported by the National Restaurant Association. See the NRA data
Move the sliders to your kitchen's numbers. It's a prudent estimate based on invoice audits, not a promise.
Illustrative estimate. Your results depend on your suppliers, your prices, your invoice volume, and acting on what Teremu shows you.
No daily logging. A short flow, mostly in the background.
Photograph your suppliers' invoices with your phone.
See the photo next to the extracted lines and approve with one tap.
Prices, margins, and the pantry update themselves, and it alerts you when something is off.
Why we exist
Teremu exists to help passionate chefs and owners focus on what they truly care about: the food, their people, and their place.
Invoices, costs, and margins shouldn't cost you your nights. We take care of the admin so you have more time to cook and better tools to help your restaurant succeed.
The Teremu team
Your time is for the kitchen and your people, not for spreadsheets.
You scan, and AI keeps your costs, margins, and prices current.
Every automatic number is correctable, and your correction always wins.
What people usually ask before trying it.
You can start free, with no card and 25 scans a month, and try it before you pay. Pro costs $39 per location per month. If you buy about $20,000 of food a month, recovering 1% to 2% is $200–$400. That's an estimate: the savings arrive when you act on what Teremu shows you.
There is no daily logging. You photograph invoices, AI extracts the line items, and you review and approve with one tap. Prices, margins, and the pantry update from there.
That's what Triage is for: you see the photo of the document next to the extracted lines, with warnings where the math doesn't add up. Every automatic number is correctable and your correction always wins.
They're yours. Teremu only needs the ingredients and their quantities to cost each dish, never the steps or your technique. We don't sell or share your information, and you can ask us for a copy or to delete it whenever you want.
The "aha" moment takes under five minutes: you create your account, scan an invoice, and watch your dish costs update. No sales call needed.
POS integration is on the roadmap and isn't available yet. You don't need it to cost your dishes from invoices, and today you can import your daily sales from a CSV.
Every number on this page comes from a linked source or is marked as an estimate or an illustrative example.
Industry margins vary by restaurant type. The FSR Magazine figure is from 2015 and comes from a supply-chain services company; a more recent audit of college dining invoices found a similar number. Real savings depend on your suppliers and on acting on what Teremu shows you.
Recovery of 1% to 2% of your monthly purchases, centered on the typical 1.5% overcharge. Three minutes per invoice typed by hand versus one minute scanning and approving. A 32% food cost on sales and a 4% net margin. These are our own assumptions and you can see them in the calculator.
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Free, no card, no implementation fee, and under five minutes. Then get back to what you love.