YieldSheet reads your vendor invoices, adjusts for prep, yield, portioning, and pours, and turns them into the real cost behind every dish, cut, and cocktail you sell, so your margins are honest, not hopeful.
Built for restaurants, bars, delis & specialty food shops · works from a photo of any vendor invoice
One invoice photographed, read, costed, and priced into every dish that uses it.
Sound on for the walkthrough · captions on screen either way
By the time product is trimmed, portioned, cooked, or poured, its real cost per plate and per pour looks nothing like the price your vendor charged. Most kitchens and bars price off the sticker and quietly give away margin on every ticket.
Trim, bone, peel, and portioning can erase a quarter or more of what you paid for, yet it's rarely priced back in.
A roast shrinks in the oven; a heavy hand overpours the well. True cost per finished plate or drink keeps climbing.
A 40-pound case of ribeye weighs 38 this week and 42 the next. A 10-pound box read as 5 doubles the price of everything made from it. The sticker never tells you either.
A case of butter goes up forty cents. It is in nine things you sell. Working out what that did to each one means opening nine recipes, re-dividing, and comparing against a price you set in March — an afternoon's work, with another invoice arriving tomorrow. So it does not get done. Not through carelessness: the arithmetic simply outruns the day.
lands in the app as a photo or a forwarded email.
reprice themselves — every recipe that touches those items, costed on what you actually paid.
you find out which margins moved, instead of at inventory.
No spreadsheets to wrangle, no data entry marathons. Snap the invoice and let YieldSheet do the ledger work.
Photograph any vendor invoice. YieldSheet's AI reads every line, capturing item, weight, and price, then files it into your inventory automatically.
Set prep yield, portion size, or pour once per item, or start from our culinary defaults, and get the true cost behind every ounce and unit.
Build dishes, prepared items, and cocktails from true costs, see live margins, and set menu prices you can actually stand behind.
Photograph a vendor invoice and it's read, itemized, and logged. No typing line items by hand. Once you trust it, lines that pass every check file themselves; only the doubtful ones wait for you.
Every item carries its real cost per pound, ounce, or unit after prep and cooking loss, the number your pricing should start from.
Culinary defaults for meat, poultry, and seafood, or weigh one delivery in and out and your own yield takes over. Portion sizes and pour costs too. Override anything.
Compose dishes, prepared items, and cocktails from real costs and watch the margin update as prices move.
See how each vendor's pricing drifts over time, so you catch a creeping cost before it eats your margin.
A price that jumped. One that crept up four percent at a time. A case read at the wrong size. A dish whose margin slipped while its menu price stood still. Each one is a line in the bell the day it happens, not a surprise at inventory.
If your true cost is hidden behind a knife, an oven, or a jigger, YieldSheet is built for you.
Introductory pricing. The rate you sign up at is the rate you keep.
Take a photo of a vendor invoice from your phone or upload it, flat and with the whole page in frame. YieldSheet's AI reads the line items, product, weight, and price, checks that the vendor's arithmetic adds up, and adds them to your inventory. You review, and it's filed. Turn on automatic apply and the lines that pass every check, matched by item number with the math reconciled, file themselves; anything doubtful still waits for you. No manual data entry.
YieldSheet ships with published industry yields for common proteins like beef, pork, poultry, lamb, veal, duck, and a range of fish and seafood, all as starting points. Your own measurement beats any table: weigh a delivery as it comes in and what is left to sell, and that figure takes over for the item. For everything else, from prep items to bar pours, you set your own yields, portion sizes, and pour costs, and yours always take over.
Yes. Every account is fully isolated, so your invoices, costs, and recipes are visible only to you, and they sync securely across your devices.
Always. Your cost data is yours, so export it whenever you like. YieldSheet earns its keep as the live tool that keeps your numbers current, not by holding your data hostage.
Standard is the camera and everything downstream of it: true costs, recipes, alerts, trends, the order guide. Pro adds the two things that let invoices handle themselves — a private email address that reads whatever your vendors send to it, and automatic apply, where lines that pass every check go into inventory on their own and only the doubtful ones wait for you. Paying Standard customers can try Pro free for 30 days from inside the app; the 14-day trial is Standard only.
This is introductory pricing while we're early. It may rise for new customers later, but the rate you sign up at is the rate you keep for as long as you stay.
Yes. Every new account gets 14 days of Standard free, with no card. When it ends, everything you built stays exactly where it is to look at; pick a plan to keep scanning. The trial is Standard only — Pro comes with email-forwarding setup, which we do for paying accounts. Once you are on Standard you can try Pro free for 30 days from inside the app.
No. YieldSheet runs in your browser on any device, whether counter, office, or phone. Sign in and you're working.
See the true cost behind your best selling dishes, cuts, and cocktails, starting with a single invoice.
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