Inventory Control for Foodservice

We have a prospect that has complex IC contract costing requirements. They distribute food containers to the foodservice industry. They purchase (via Purchase Orders) from manufacturers at a certain cost and proceed to sell and invoice to customers at a standard price. After month end, they are given a retroactive cost discount (called a "charge back") by their manufacturers based on key customers who they sold to. They want this new cost reflected in IC including IC valuation, salesperson commissions, margin analysis, etc. Problem is that once we invoice, standard costing is applied to IC and there is not way of changing that after the fact. I hope I'm articulating this properly.

Anyone come across this selling scenario and advice on how to align with Sage 300?