Every invoice read. Every event costed. Every rebate chased.
Purdir is the AI purchasing director for private-club and hotel kitchens. It runs on the desktop for the office; SOUS, its mobile companion, runs on a phone where counts, receiving and returns actually happen.
What Purdir does
Eight jobs a purchasing director does by hand today.
Each one started as a Monday-morning problem in a real club kitchen. None of them needs a new way of ordering.
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.
Direct invoice feeds
Distributor invoices arrive automatically by EDI from US Foods and Sysco, the morning of delivery. No retyping, no scanning.
BEO costing
Cost every banquet from its event order before it is sold, not after. Change the headcount and the cost per guest moves with it.
Buffet and station modeling
True cost per guest by station, by event and by headcount, including the take-rate on each dish.
GPO rebate tracking
See what you are owed, what you claimed and what actually arrived, against the contract you signed.
Counts by weight
SOUS dead-weight count sheets turn a two-hour inventory into a walk through the walk-in. Each room counts in the unit it actually uses: cases in the storeroom, bottles on the line.
Variance you can act on
Actual against theoretical cost by outlet, with the reason, not just the number.
One item, one name
Every vendor's SKU for the same product mapped to a single catalog item, so a substitution never becomes a second product.
How it works
Live in your kitchen in weeks, not a season.
Nobody on your team learns a new ordering system. Purdir sits behind the way you already buy.
Connect
We load your catalog, map your vendors and connect invoice feeds. Your team keeps ordering the way it does today.
Count and receive
Chefs use SOUS on a phone for counts, receiving and returns. Everything lands in one place.
Control
Purdir flags price creep, costs events and shows variance by outlet, every week instead of every month.
Who it is for
Three people, one set of numbers.
The executive chef
Sees the price that crept before the next order goes in, and the plate cost of every dish on the menu, costed from invoices, not from memory.
The general manager
Gets food cost by outlet every week, with the reason behind each move, instead of one number six weeks after the month closed.
The controller
Gets a month-end that ties to the count sheet, every credit request documented, and every rebate traced from contract to check.
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 design-partner clubs this season.