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Your price book

One vendor quotes a 40 lb case, another quotes per pound, a third quotes per ounce. Record what each one charges and this converts them to the same unit, so the comparison is real arithmetic instead of a guess. Volumes work the same way — gallons, quarts and fluid ounces compare against each other. Weight and volume stay separate, because converting between them needs the product's density and this tool won't assume it for you.

Everything you type stays in this browser — it is never sent to us, and there is no account. Export a CSV any time; clearing your browser data clears the book.

Record a price

ItemYour own name for it — entries sharing this name get comparedVendorSysco, Restaurant Depot, Costco Business…PriceWhat it costs, in the vendor's own unitPricedHow the vendor quotes it

What's in the case?

Required — without it a case price can't be compared to a per-pound price. A 40 lb case is 40 + lb. Six 1-gallon jugs is 6 + gal.

SpecBrand, grade, fresh/frozen, trim, % solution — this is what decides whether two prices are actually comparablePrice typeA promo price isn't a price you can count onDate seenThe store's local date — a price is dated where it applies

Nothing recorded yet. Add the same item from two vendors and this converts both to the same unit so you can compare them — or import a CSV you exported before.

The part software can't do for you

This tool converts units. It does not decide which price is better, and that is deliberate. When we ran a store check ourselves, boneless/skinless chicken breast came back between $1.49 and $3.31 a pound across seven listings — in one store, on one day. Trim, moisture solution, fresh versus frozen, and pack size explained the whole 2.2× range. Nothing in a price or a product name tells you which of those you are looking at.

So the spec field matters more than it looks. Two prices are only comparable when the products are, and you are the one who can tell. Record the brand, grade, trim, fresh or frozen, and any added solution — then a gap you find is a gap you can defend when a rep pushes back on it.

How to use it

Pick your top handful of items by spend — the ones where a few percent actually matters. Ten is plenty to start.
Record what your broadline distributor charges, straight off the invoice, with the spec exactly as written.
Record the same item at a cash-and-carry you can walk into, and from any other vendor who quotes you. Manual lookups for your own restaurant are ordinary shopping — it is automated bulk collection that suppliers' terms bar.
Re-check monthly. A price book is only useful if it is current.

Where this fits

A price book tells you what different vendors charge today. To work out what a change has already cost you, use the price-gap calculator. For the wholesale market direction behind it all, there's the USDA chicken series — with the caveats that come with it. And the self-audit method covers doing this across a whole invoice rather than item by item.