Kitchio

I’ve been building Kitchio, a product for restaurants, cafes and bakeries that turns supplier invoices into ingredient cost updates, recipe margins and clearer menu decisions.

The problem I kept noticing is that food businesses often make pricing and margin decisions with fragmented cost data.

Supplier prices change often, but the impact gets buried across invoices, spreadsheets, recipe notes and manual checks. So teams end up repricing too late, trusting outdated recipe costs, or missing which menu items are quietly becoming less profitable.

That’s why Kitchio exists.

The workflow I’m trying to build is simple:

• upload supplier invoices

• review AI-suggested supplier and ingredient matches

• update ingredient buying profiles

• see recipe cost and gross margin impact

• track light stock signals like count sessions and low-stock pressure

Some of the things Kitchio already supports:

• supplier and ingredient management

• buying profile history

• recipe costing with unit conversion

• invoice import review with AI extraction

• menu import and AI recipe draft generation

• light inventory and stock count sessions

• menu engineering / pricing visibility

What I’m trying to learn right now:

• does the positioning make sense?

• which part sounds most valuable first: invoice review, recipe costing, or margin visibility?

• if you’ve worked with restaurants or hospitality operators, where do you think adoption friction would show up?

The product is live here:
https://kitchio.app

I’d really appreciate honest feedback, especially from anyone who has worked on restaurant software, hospitality workflows, or vertical SaaS for operational teams.