How much leaks out of your restaurant each month?
Answer roughly and the result is one number: the money leaving your restaurant without anyone noticing — and where it goes.
Eight questions, one number
Answer roughly — the number updates with every move.
What are your daily sales?
A rough figure is enough — an average day.
Roughly what is your food-cost percentage?
Ingredient cost as a share of the selling price. If you are unsure, 35% is common.
What share of ingredients is wasted?
What gets trimmed and binned, what gets burnt, and what goes in over-portioned without a scale.
What is the average order value?
Total sales divided by the number of orders.
How many orders a day come back or go out wrong?
Every wrong order costs a second dish, and usually a discount or a comp.
Drawer variance per shift?
The gap between what should be in the till and what actually is. Counted over two shifts a day.
What share of your sales comes from delivery apps?
If you do not work with apps, leave it at zero.
What is the app's commission?
The market norm is between 20% and 30%.
Everything is worked out in your own browser. No number is sent anywhere until you press the button — and the message opens in front of you before you send it.
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
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.
Ready for a second branch?
A ten-question check, a score out of 100, and what is missing.
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.