Restaurant Automated Invoice Processing, Restaurant Accounts Payable Processing

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Connect Your POS, Take Photos Of Invoices And Let [me] Do The Magic

$2.18B
in annual sales data

1,706,319
invoices

45
POS systems

14
accounting systems

1,195
restaurants

$1.00B+
from invoices

Despite all that data, zero restaurants had to manually enter sales or invoice info.

Here’s Why You Can’t Live Without [me]

Cut an average of 10-20 hours of work per week.

MarginEdge helped reduce the extensive time I used to spend with the tedious, daily tasks! It made my daily bookkeeping quicker and more efficient, and the installation process itself was very easy.”

Angela L.

Controller, District Taco

Better your bottom line with insightful decision-making tools.

MarginEdge has so dramatically improved the way we monitor critical costs that we credit it for producing the most profits we’ve ever achieved period after period!”

Greg Casten

Owner, Tony & Joe’s / Tavern at Ivy City Smokehouse

Get real-time metrics and spend less time on accounting paperwork.

MarginEdge allowed our team to go from being an accounting department to being more of a finance department. Now, it’s not just about inputting things after the fact; we have the time and tools to analyze.”

Javier Retamar

CFO, Maple Street Biscuit

Access a team and tool that’s easy to work with.

Implementation was very easy and everyone at MarginEdge was super helpful and great to work with. [The software] is easy to access and understand.”

Brian Asmus

Partner, Cowboy Jack’s

How It Works

Using [me] is simple. All you have to do is take photos of your invoices and we’ll do the rest. With our seamless POS and accounting integrations, all of your information is always up-to-date. In turn, you’ll get real-time data for a clearer picture of your business.

Nobody Gets You Like [me]

Imagine a software company that lives the business and treats you the way you treat your guests. That’s [me]. Founded by real-life restaurateurs, every member of the MarginEdge business development team has owned, managed or been an executive chef of a high-volume restaurant.