Restaurant margins aren’t forgiving. When prime cost creeps above 65-70% of revenue, a mispriced case of chicken or a vendor quietly raising prices across hundreds of SKUs is…
Restaurant margins aren’t forgiving. When prime cost creeps above 65-70% of revenue, a mispriced case of chicken or a vendor quietly raising prices across hundreds of SKUs isn’t a paperwork problem; it’s the gap between theoretical and actual food cost.
Ottimate CMO Mike Waldron walks through the findings of the first-ever Restaurant AP Automation Benchmark Report: real invoice data from over a million restaurant invoices processed monthly, not survey estimates.
In this session, you’ll learn:
How much restaurant operators are saving by catching duplicate invoices before payment
What percentage of restaurant accounts have flagged an invoice for overcharges or fraud, and what the average exposure looks like
How much is recovered in credits, adjustments, and overcharge corrections before a bill is ever paid
How invoice lifecycle time has dropped from 11 days to under 3, and what that means for AP labor savings
Why margin doesn’t usually leak from one big mistake — it’s “death by a thousand cuts” across duplicate invoices, missed discrepancies, and unchecked payments
Whether you’re an operator trying to close the gap between sensing margin leakage and proving where it’s coming from, this report gives you a real benchmark to measure against — updated twice a year so you can track how these numbers move over time.
