Menu profitability intelligence

Know which dishes make money

YIELD combines recipe costing, real COGS, purchasing data, and sales trends to tell you exactly what's working on your menu, what's not, and what to do about it.

Analyze My Menu → Free to use. No signup.

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Your menu, scored

See which dishes are actually making money

Every plate ranked by real margin—after yield loss, waste, and what you actually paid for ingredients this week. No math. No surprises.

Built for operators who
run on real numbers

01 — Recipe Costing

Your food cost is probably wrong

Most kitchens rely on outdated recipe costs. We calculate real plate cost after trim loss, shrinkage, and portioning—so you know your true margins.

02 — Live COGS

Your margins change every week—are you catching it?

Ingredient prices fluctuate constantly. Yield updates your costs with every invoice so you're never blindsided by margin drops.

03 — Sales Integration

High sales doesn't mean high profit

Yield combines sales data with real margins to show which dishes actually make you money.

04 — Clear Next Steps

Stop guessing. Get answers.

YIELD tells you exactly what to do: reprice that burger, swap to a cheaper oil, kill the losing item. No spreadsheets. No meetings. Just action.

See it in action

Watch the math happen live

Drag the slider. Watch your margins move in real time — exactly what YIELD does for every dish on your menu.

Classic Burger

Menu price: $16.00

Ingredient

Cost/lb

Qty used

Line cost

Ground Beef ← drag to adjust

$6.00

0.35 lb

$2.10

Brioche Bun

$0.85

1 each

$0.85

Cheddar Cheese

$4.20

0.05 lb

$0.21

Lettuce, Tomato, Onion

—

$0.30

Fries (side)

$1.40

0.25 lb

$0.35

Ground beef price per lb $6.00 / lb

Try dragging — see how $1/lb in beef costs changes everything

Plate Cost

$3.81

ingredients only

Food Cost %

23.8%

✓ Target is <30%

Gross Margin

76.2%

$12.19 profit per plate

At 100 covers/day, this dish generates: +$1,219 / day in profit

Your menu items could look like this.
Calculate YOUR menu's real margins — free, takes 2 minutes.

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Actionable intelligence

Not dashboards. Decisions.

Stop staring at reports. Every week YIELD tells you exactly what to do—with the numbers to back it up.

Reprice Wagyu Burger: $16 → $18.50

Beef costs rose 14% this month. At current pricing, this dish loses $1.20 per plate. A $2.50 increase restores your 35% target margin without dropping below competitor pricing.

Swap truffle oil supplier on Truffle Fries

Your current supplier charges $42/bottle. Two approved alternatives at $28 and $31 would bring this dish from 18% margin back to 34% with no flavor profile change.

Promote Grilled Salmon as a special

Highest margin dish at 68%, but only 12% of total orders. Moving it to a featured position could add $1,400/week in pure profit based on current traffic.

Stop guessing.
Start doing the math.

Every dish on your menu is either making you money or quietly draining it. YIELD makes sure you always know which is which.