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.
Other numbers worth a look
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, drawer variance and app commissions — without anyone opening a spreadsheet.