Culinary operations
Focus on food.
YesChef keeps stock, recipes and food cost in order for restaurants that would rather be cooking. One calm system for what came in, what went out, and what it cost.
Stock that counts itself
Photograph the delivery note. YesChef reads the lines, you confirm them, and the ledger moves. Nothing is posted without you.
Recipes that hold their cost
Every dish is costed from the invoices you actually paid, in the units your kitchen actually uses. Prices move, the plate cost moves with them.
Only what needs you
Variance within tolerance stays quiet. What is left is a short list of things worth a chef's attention, with the numbers behind each one.
Already set up?
Accounts are created by your restaurant’s owner or manager. If you can’t get in, ask them to check your access.