The people and thinking behind Tablefy.
Tablefy helps restaurants, cafés, bars, hotels, caterers, production kitchens and hospitality groups track purchase prices, inventory and recipe costs.
It connects purchases and invoices to ingredients, recipes and POS sales. Your team can see when supplier prices change, how they affect cost per serving, and where inventory discrepancies or recorded waste occur.
For businesses with events, central production or multiple locations, Tablefy also connects menus, production, dispatches and deliveries to the relevant location. Reports bring cost and operating data together so you can review what needs attention.
Inventory forecasts help plan purchases. Better-price suggestions consider the net annual benefit, quality and supplier terms. We do not recommend replacing ingredients when the overall benefit is marginal.
Two ways to work with Tablefy
Tablefy PRO: your team enters, checks and manages the data in the platform.
Tablefy Agentic: send invoices, files or photos, and Tablefy handles reading, matching and updating the information, with human review for exceptions.
Know who you are working with.
From building the platform to your first walkthrough, you know the people responsible.
Paris Kyrkos
FounderProduct design and development of the Tablefy platform.
Maria Kazanjidi
Commercial & Growth DirectorYour Tablefy walkthrough, a conversation about your needs and help choosing the right way to work together.
In a free walkthrough, we look at how purchasing and cost control work in your business today and discuss which option fits your team.
Book a free walkthrough