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ChefYield vs spreadsheets
Spreadsheets are free and flexible, and many great kitchens run on them. They also depend on someone keeping every price and formula up to date.
Where spreadsheets work well
- Free, and you control every formula.
- Fine for a small, stable menu with few price changes.
Where ChefYield helps
- Scan instead of type. Scan a menu or an invoice with your phone to get started.
- Prices flow through. Update an ingredient price and every recipe using it picks up the new cost.
- Yield built in. Plate costs are adjusted for trim and shrinkage, so you see the real cost per usable unit.
- Menu ranking. See which dishes earn the most, and the price that hits your target margin.
- On your phone. Check a plate cost in the kitchen, not just at the office computer.
Not ready to switch? Try our free food cost calculator, or read how to calculate food cost percentage.