Ready for a second branch?
A second branch exposes everything the first one was missing. Ten questions and you know where you stand.
Ten questions
Answer honestly — the result is for you, nobody else.
1. Do you know last month's profit in pounds?
2. Is the cost of every dish written down and up to date?
3. Do you count stock regularly and know your waste?
4. Is there a clear system for shifts and closing the drawer?
5. Is there someone who can run the place without you for a full day?
6. Are the recipes and prep written down rather than in the chef's head?
7. Do you have six months of running cash for the new branch?
8. Is there real demand for your restaurant from another area?
9. Does a dish come out looking and tasting the same every time?
10. Do you have a system that brings orders and sales into one place?
Your answers stay in your browser. Nothing is sent anywhere until you press the button.
Leave your restaurant’s name and your number here
Your details are recorded with the Wasl team along with the figures you just got — so whoever contacts you already knows what you are talking about.
Other numbers worth a look
How much leaks out of your restaurant each month?
Eight questions, one number: the money leaving your restaurant without anyone noticing.
Food cost calculator
Dish cost, food-cost percentage and profit margin in a minute.
Delivery app commission
What you pay a month and a year, and how many salaries that equals.
Menu analysis
Stars, plowhorses, puzzles and dogs — a decision for every dish.
Break-even point
How many orders a day you need just to stop losing money.
Shifts and staffing
How many people you need in the kitchen and on the floor at peak.
What a returning customer is worth
What you earn if each customer comes back one more time.
Wasl works this out on its own — every day, for every branch
You are still typing the numbers in by hand. Inside Wasl the same figures come straight from the orders themselves: food cost, waste and drawer variance — without anyone opening a spreadsheet.