Shifts and staffing
Labour is the second-largest line after ingredients. This gives you the right headcount and what it costs as a share of sales.
Your peak hour
The busiest hour of the day — that is what sets the headcount.
How many orders in the peak hour?
How many orders does one cook turn out per hour?
It varies by kitchen — the grill is slower than sandwiches.
How many tables on the floor?
How many tables does one server cover?
The norm is four to eight, depending on the style of service.
Average monthly salary
Monthly restaurant sales
So we can work out labour as a share of sales.
Everything is worked out in your own browser. No number 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.
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.
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.