Restaurant profit & operations
Yield connects purchases, inventory, recipes, sales and waste so you can see real food costs, stock and margins without living in spreadsheets.
Today
Inventory value
$11,240
Purchases
$4,870
Waste
$312
Average margin
68.4%
Needs attention
What changed since yesterday
Stock health
Across all locations
Margin trend
Restaurant profitability
Restaurant profit leaks between systems: purchasing in one place, recipes in another, stock counts on paper, sales in the POS. Yield makes those numbers tell one story.
Purchases
Supplier invoices update costs.
Inventory
Stock moves in real time.
Recipes
Menu costs recalculate.
Sales
POS sales consume stock.
Profit
Margins stay visible.
Receive a supplier invoice and Yield updates stock, ingredient costs and supplier pricing in one connected flow.
Supplier invoice
Fresh Foods · #INV-042
Build recipes from ingredients and preparations. As purchase prices change, food cost and margin update with them.
Menu profitability
Classic Burger
Selling price
$20.00
Recipe cost
$7.40
Food cost
37.0%
Gross margin
63.0%
Ingredient price changed
Recipe automatically recalculated
Sales consume ingredients theoretically. Waste records explain the rest. Stock counts reconcile the system with the shelf.
Today's activity
42 burgers sold
$840
Recorded waste
1.4 kg beef
$42 lost
Stock count
Expected 14 kg
Counted 13 kg
Receive a supplier invoice and Yield updates stock, ingredient costs and supplier pricing in one connected flow.
Supplier invoice
Fresh Foods · #INV-042
Build recipes from ingredients and preparations. As purchase prices change, food cost and margin update with them.
Menu profitability
Classic Burger
Selling price
$20.00
Recipe cost
$7.40
Food cost
37.0%
Gross margin
63.0%
Ingredient price changed
Recipe automatically recalculated
Sales consume ingredients theoretically. Waste records explain the rest. Stock counts reconcile the system with the shelf.
Today's activity
42 burgers sold
$840
Recorded waste
1.4 kg beef
$42 lost
Stock count
Expected 14 kg
Counted 13 kg
See Yield in action
A short product walkthrough showing how one operational event flows through the whole restaurant.
Stock increases, the latest ingredient cost updates, and supplier pricing is remembered.
Live operational effect
+20 kg
Live stock on hand by location, built from every legitimate movement.
Ingredient, recipe and menu costs stay connected to what you actually pay.
Record waste by reason and see the financial impact instead of guessing.
Compare what you paid over time and spot ingredients getting expensive.
Keep stock separate by branch, transfer it safely and still see the whole group.
Owners, managers, inventory, kitchen and accountants get the access they need.
Keep each branch operationally separate while owners still see the whole picture. Transfers stay in the ledger, and location-bound staff stay in their lane.
Inventory value
$24,870
Inventory value
$18,420
Transfer
La Marsa → Ariana
5 kg beef · received · ledger reconciled
No jargon. Just the questions restaurant operators usually ask first.
Yield replaces the disconnected spreadsheets and manual calculations restaurants use to connect purchasing, inventory, recipe costing, waste and profitability.
Try Yield with real restaurant data and see whether it earns a place in the daily operation.
Request a pilotOwner view
Inventory, cost and margin — in one place.
Food cost
31.6%
Waste this month
$428
Average margin
68.4%
