The back-door check, step by step

1
Count every line
Match each line on the bill to what's on the dolly: cases, bags, cans. Count before anything goes into the walk-in.
2
Read the pack size
"6/#10" means six #10 cans. "4 4/5#" means 4 bags of 5 lb, so 20 lb a case. Check you got the pack you're billed for.
3
Check the weight on meat and fish
These are often billed on the weight shipped, called catch weight. Check the weight on the box matches the bill.
Example: 47.3 lb × $8.40 = $397.32.
4
Look for swaps
A different brand, blend or pack size can cost more per pound. Decide now if you'll keep it.
5
Check prices and fees
Compare the price of your main items with last time, or with the price your rep promised. Look for new lines like fuel or small-order fees.
6
Write the problem on the bill
Use plain words, like "Short 1 cs tomatoes". Ask the driver to initial it, and take a photo of the signed copy.
7
Claim it the same day
Send your rep the invoice number, the item, the amount and the photo. Then keep a list of credits owed, and check each one shows up on a later bill or statement.

35%

of restaurant bills had at least one overcharge.

An audit firm checked 11,000 bills from 400 restaurants (2015).

Or let CreditBack do the check.

Snap the bill, tap what's wrong, and CreditBack writes the refund request and watches for the credit.

Shortage claims at the door or within 24 hours: published customer policies and terms of sale of large distributors in the US, the UK and Ireland (2026).
Overcharges on 35% of restaurant invoices: FSR Magazine, 2015.
Pack sizes and catch weights: formats from 2026 supplier price lists. The amounts are examples.