A monthly supplier invoice audit and AP workflow for restaurant clients, run under your firm's name. You keep the client, the relationship, the review and the tax work.
Restaurant clients only, and deliberately a narrow scope. We do the invoice and payables side properly rather than the whole close adequately.
Supplier invoice capture and codingEvery invoice entered, coded to your chart of accounts, with the document attached.
Unit price movement by item and vendorNot case price — cost per pound, per case, per unit, so pack-size changes surface.
Contract price verificationInvoiced price checked against the agreement, line by line.
Duplicates, short shipments and incorrect charges
Credits, rebates and surchargesTraced to the vendor statement. Credits promised and never issued are the ones that get lost.
AP entry and vendor statement reconciliation
Bank and credit card reconciliation
Monthly findings report, with disputes draftedExceptions come to you flagged and evidenced. You decide what to send.
Payroll journal entries, sales tax filings, full month-end close and financial statements stay with your firm. We're a young US practice and we'd rather do a narrow scope properly than a wide one adequately. As we work together and you see the output, the scope can widen.
Every period we audit the supplier invoices as part of the close: contract prices not honored, duplicate charges, missed credits, surcharges nobody agreed to, and pack-size changes that hide a price increase.
This one is ours. Our supplier moved chicken fillet from a 10 kg case to a 9 kg case and held the case price. The invoice looked flat — nothing triggers in a price-change report. What moved was the pack size, and our cost per kilo went up 11% on one of the largest line items in the kitchen.
Software flags price changes. Someone who has bought this product for a living flags the case that got lighter. The trick is the same in any currency and any unit — a US distributor does it in pounds.
You never interview, train or manage an individual. Staffing, training and turnover are ours to solve.
We work only through accounting firms and accept no direct clients. Non-solicitation is in the agreement and survives termination.
White-label by default. Everything goes through you. If you later want us on client calls under your firm's name, that's your call to make.
Accountant, then QA, then your desk — with a documented review trail. Exceptions come to you flagged, never decided.
I'm Giorgi Chiteishvili — Birdson is my surname, translated. Chiti is Georgian for bird. I run three restaurants and have spent six years reading the same invoices, close files and P&Ls your restaurant clients bring you.
We built this practice out of our own back office. The team keeps the books for ten operating businesses today, and every process here started as something we needed for our own kitchens before it became a service.
That's what we're selling. Not cheaper hours — someone who has bought these products for a living and knows what a short-weighted case looks like on paper.
Send us two restaurant clients and one month of supplier invoices. Your file structure, your process, your review. There's no separate pilot rate — it's the first month at the normal price, and if the work isn't right you stop there.
Start a pilot