Purdir by PurOps

Know your food cost before the plate leaves.

Purdir takes your POS sales, live or by report, reads every vendor invoice line by line, costs every recipe and every event from the BEO, and closes the month with a P&L per outlet. On the desktop for the office; on the phone for the line.

Book a 20-minute demoSee the screens

Live at an Atlanta private golf club since June 2026

The Purdir Dashboard: the morning read and Ask your Sous with six questions Purdir on the phone: the kitchen home with the morning read
$658,594of invoices read line by line at one club, June to October 2026
425 linescaught above the vendor's own price on file: $3,001 in four months
444 eventson the book with 23,801 guests, costed from the BEO before the day

The problem

Stop the bleeding between the invoice and the plate.

Clubs run fine dining, banquets, a grill room and a snack bar on software built for membership billing. The leaks hide where no month-end report looks.

24–38%

Food-cost range reported across well-run private clubs. Every point inside that spread is real money.

Banquets

Events are often sold on last year's prices, then costed after the guests have gone home.

Rebates

GPO and distributor rebates are owed on paper and rarely tracked to the dollar.

Food-cost range: Club + Resort Chef, July 2022.

PurdirPurdir

The desktop for the office. SOUS for the kitchen floor.

Purdir reads every invoice, costs every event and shows variance by outlet. SOUS, its mobile companion, works where counts, receiving and returns actually happen.

AI

Invoice price audit

Every invoice is read line by line against your catalog and contract prices. Price creep, weight mismatches and duplicates are flagged before you pay, with the credit request ready to send.

Live

Direct invoice feeds

Distributor invoices arrive automatically by EDI from US Foods and Sysco. No retyping.

BEO costing

Cost every event from its BEO before it is sold, not after.

GPO rebate tracking

See what you are owed, what you claimed and what actually arrived.

Variance you can act on

Actual against theoretical cost by outlet, with the reason, not just the number.

Everything Purdir does →

Ask your Sous

Ask it the way you would ask your sous chef.

Six questions a chef asks are one tap away; the rest you type or say. Every number in an answer comes from your own invoices, schedules and events. If a number is not in the data, the Sous says so.

What did I spend with each vendor last month?

September 2026: $126,584 on 157 invoices. Three vendors took 55% of it.

Royal Food Service$28,46522.5%
US Foods$22,88318.1%
Sysco Atlanta$17,91114.1%
Buckhead Meat of Atlanta$14,40911.4%
Prestige Farms$6,7315.3%
Checked: 157 posted invoices dated 2026-09-01 to 2026-09-30 · the same lines the Spend Book reads
Who billed above the price on file this month?What is on the banquet book this week?How is food cost tracking this month?What is labor this week?How is the Grill doing?
What is labor this week?

Week of Mon 10-19: 27 people, 135 shifts, 1,054 hours, $22,899 at posted rates, $1,169 of it overtime.

Main Kitchen$11,93113 crew · 511 h
Stewarding$3,5318 crew · 194 h
Pastry$3,3384 crew · 149 h
Banquet$3,2605 crew · 160 h
Checked: the posted schedule for the week of 2026-10-19 · wages from the Roster

The AI never invents a figure. A number the engine did not produce is refused and the plain answer goes out; the same rule has guarded the morning read since July.

How it works

Live in your kitchen in weeks, not a season.

  1. Connect

    We load your catalog, map your vendors and connect invoice feeds. Your team keeps ordering the way it does today.

  2. Count and receive

    Chefs use SOUS on a phone for counts, receiving and returns. Everything lands in one place.

  3. Control

    Purdir flags price creep, costs events and shows variance by outlet, every week instead of every month.

In a working kitchen

One Atlanta private golf club, since June 2026.

What Purdir did there, measured

  • 812 invoices from 38 vendors read into 6,132 lines; Sysco by EDI, the rest from photos and PDFs.
  • Every line checked against that vendor's own price on file: 425 above it, $3,001 to push back on.
  • 246 recipes and 100 sub-recipes costed from the invoices; 444 event orders for 23,801 guests on the book.
  • Four month-ends posted; the weekly kitchen schedule, $22,000 to $25,000 a week, on file by outlet.

Named case study in November 2026, with the club's permission. Time saved is not measured, so it is not claimed.

812invoices read
6,132invoice lines checked
346recipes and sub-recipes costed
4month-ends posted in the app

Pricing

One price per property, by its size.

Every outlet, every user and the Sous phone app included. Never per user, never per outlet. Size is the property's yearly food and beverage purchases.

Club

Up to $2M of purchases a year

$495 / month

  • Invoice reading and price audit
  • Recipes, events, month-end, outlet P&L
  • Ask your Sous, on the desktop and the phone
  • Onboarding $1,000, waived on an annual plan
Book a demo

Club Plus

$2M to $5M of purchases a year

$795 / month

  • Everything in Club
  • More outlets, a commissary, more invoices
  • Onboarding $1,000, waived on an annual plan
Book a demo

Hotel

Up to $5M of purchases a year

$995 / month

  • Multi-outlet, events from the BEO, GPO compliance
  • Dock receiving, requisitions from the outlets
  • Onboarding $2,500, waived on an annual plan
Book a demo

Resort

$5M to $15M of purchases a year

$1,495 / month

  • Everything in Hotel
  • Several kitchens, outlets and event venues on one P&L
  • Onboarding $2,500, waived on an annual plan
Book a demo

Introductory pricing, locked through 2027. One flat price per property, every outlet and every user included. Single restaurant $295 a month; restaurant group $795. Pay the year up front and save 10%. The first three properties in each segment get six months at half price, in exchange for a case study and two referrals.

Want a purchasing professional on your side? A full-time purchasing director costs a club $70,000 to $90,000 a year, and most properties under $5M in purchases go without one. The Fractional Purchasing Director gives you one for $2,000 a month: each month our team reviews what you bought and what you paid, runs the vendor bids, and chases every credit Purdir found until the money is back.

The math. A club buying $3M of food and beverage a year pays $9,540 for Purdir, about a third of one percent of its purchases. One month of recovered overcharges usually pays for three months of PurOps.

Questions chefs ask

Straight answers.

Does it connect to my POS?

Yes, two ways. Live, once your IT opens the link, so every sale lands against the recipe that made it. Or by report, from day one: the Sales by Item and Sales by Location reports your POS already prints import in one click.

How do invoices get in?

Photo or PDF from the phone, read by AI line by line, with a review-and-post gate. Sysco arrives by EDI; US Foods emails each invoice after delivery and it is read the same way.

Who sees prices and costs?

The chef, the sous chef, purchasing, the controller and the GM see every price. Cooks, prep cooks and receivers use the same app and never see a price: the server removes every cost before the page reaches their phone.

Where is my data?

On a secure US cloud server, backed up every night. You can download your backup at any time. Your invoices and recipes belong to you: never shared, never sold, never used to train anything.

How long to go live?

Days, not months. Purdir arrives complete: every feature is already built and running at a working club. We set up your property, its outlets, users and vendors, load your price lists and invoices, and you are live within a week. Your first month-end close follows your first full month.

What does the AI actually do?

It reads your documents, such as invoices, event orders, schedules and count sheets, and turns them into numbers and plain sentences. Every figure comes from your own data. When the data does not hold a number, the AI says so instead of guessing.

Kamel Dahmani in chef whites

Built in a working club kitchen, because the software never followed the chef past the loading dock.

Luxury hotels & resortsPrivate clubsMichelin-starred propertiesInstitut Paul Bocuse

Kamel Dahmani, Founder & CEO

KD has spent more than 35 years leading kitchens in luxury hotels, resorts and private clubs across North America, Europe, the Caribbean, the Middle East, Asia and Africa, including Executive Chef of a Platinum Club of America.

PurOps is where that operating experience meets AI. Every feature in Purdir started as a problem he had to solve on a Monday morning: a vendor price that crept, a banquet that ran over, a rebate nobody chased.

About PurOps

The PurOps family

One operating engine. Built for each industry.

PurOps, LLC builds operational intelligence for organizations that feed, supply and serve many people at once. Purdir comes first.

Live at an Atlanta private golf club

Hospitality: F&B cost control for private clubs, hotels and resorts, with the SOUS mobile companion.

See Purdir →

Planned

Healthcare: health-system supply and back-office operations.

Planned

Education: campus dining and procurement.

See your own invoices in Purdir.

Bring last month's invoices to a 20-minute call. We will show you what Purdir would have flagged. We are taking three founder-pilot clubs this season.

Emailpurdir@purops.ai Phone(470) 225-3738

Office2040 Dekalb Ave NE, Suite A5
Atlanta, GA 30307