What's coming to ChefYield.

Price-spike alerts

Get an alert the moment a supplier price jumps, with the dishes that just lost margin and the menu price that wins it back.

Weekly profit report

A Monday email with your food cost %, top and bottom dishes, biggest price changes, and waste and variance, so you start the week knowing where the money went.

Smart reorder

Suggested par levels from what you actually use, and a ready-to-send order for each supplier with item codes and case counts. You send it to your rep.

Menu engineering

Every dish sorted into Stars, Plowhorses, Puzzles and Dogs, with a specific fix for each, like a new price or a cut to plate cost.

Waste & prep logging

Log waste with a quick tap and run daily prep sheets by station, so the variance report shows where the food went.

Prep forecasting is Elite+.

Team accounts with roles

Manager, kitchen and bookkeeper roles. Kitchen staff can count stock and log waste without seeing your costs.

Extra seats are a separate subscription.

Recipe book & spec cards

Method, plating photos, portion specs and allergen tracking for the 9 major US allergens, shared as a PDF spec card with no prices on it.

You confirm the allergens for each recipe. ChefYield records what you enter and can't guarantee a dish is allergen-free.

Accounting export

Export invoices as CSV bill imports for QuickBooks Online and Xero, plus cost of goods by period, so your bookkeeper isn't retyping invoices.

Actual vs. expected food cost

Compares what your POS sales say you used with what your stock counts and invoices say you used, item by item. It flags the gap in dollars, names the top offenders and points to the likely cause: over-portioning, unlogged waste, a short delivery or theft.

Prime cost

Labor from your POS (or typed in from payroll) plus food and drink cost, as a weekly prime cost % for each location. Set your target and get an alert when a week runs over.

Supplier price comparison

Uses the prices from your invoices and order guides to show which supplier is cheapest for each item, with pack sizes evened out, and how much your next order would save.

Faster stock counts

Count by storage area in shelf order. Scan a barcode, say “six cases tomatoes,” or tap +/−. Your count saves on your phone as you go and updates stock when you finish.

Food safety logs

Fridge and freezer temperatures, two-stage cooling logs and opening and closing checklists, each signed by the person who did it. You get alerts for missed checks and an inspection-ready PDF.

Nutrition & allergen labels

Nutrition Facts labels and a menu allergen guide built from the recipes and ingredients you already have, for menus, grab-and-go labels and catering.

Nutrition and allergen values are estimates from what you enter. You check every label before you use it.

Catering & event quotes

Pick dishes and a headcount to get your cost, a suggested price per guest and a total with staff, rentals and delivery. Send a branded PDF quote, then turn it into a prep list and draft orders.

Order-guide import

Upload your US Foods or Sysco order guide and load your ingredients and prices in one go instead of typing them in.

Invoice scanning upgrades

Scan multi-page invoices and PDF invoices, not just a single photo.