WanderingWU · private beta
What you sold, what you bought, what it cost.
By the day, by the station.
WanderingWU reads your POS reports and vendor invoices, keeps the week's menu plan, and shows each station's food cost and leftover while the week is still in play. Recipes and their cost come from A Kitchen Society.
| Station | Mon | Tue | Wed | Thu | Fri |
|---|---|---|---|---|---|
| Action *Action Entree | Spaghetti carbonara30 sold · 21% | Beef taco bowl34 sold · 26% | Chicken parmesan28 sold · 24%4 left · $9.72 | Nacho bar41 sold · 19% | Fish fry48 planned |
| Grill Chicken Tenders, Tots | Chicken tenders22 sold · 24% | Chicken tenders19 sold · 24% | Chicken tenders25 sold · 24% | Chicken tenders21 sold · 24% | Chicken tenders24 planned |
| Pizza Slice | Pepperoni34 sold · 17% | Pepperoni31 sold · 17% | Margherita26 sold · 15%6 left · $3.12 | Pepperoni38 sold · 17% | Pepperoni36 planned |
| Soup 12 oz, 16 oz · two soups | Tomato basil, chicken noodle18 sold | Tomato basil, broccoli cheddar22 sold | Tomato basil, chili20 sold | Tomato basil, minestrone17 sold | Tomato basil, chicken noodleplanned |
Two soups ring on the same items, so Soup shows names without a cost: a dish is costed only where the register can tell it apart. Amber is leftover, counted as loss.
Four facts, one page
- Sold
- End-of-night POS reports, from nine different POS systems. Each item is classed retail, prepared meal or excluded, so sales read the way a kitchen thinks of them.
- Bought
- Invoices arrive by mail, PDF, CSV or XLS and are read line by line; the order guide carries contract pricing. Cost Review asks one question per item: one case is how many of what.
- Planned and made
- Head chefs plan the week by station: the dish, the quantity, the cook. After service they close out what was made. Recipes, yields and allergens come from A Kitchen Society.
- Costed
- Retail items from the case price and how they sell. Dishes from their recipe or the products on the plate. What a case is gets set once for the whole organization.
What the Day page tells you
Meal food cost
plates sold × plate cost ÷ that day's sales
Per dish, per day, as the week goes, not after the month closes.
Leftover as loss
(made − sold) × plate cost
The cost of being ready. The job is to learn its pattern, station by station.
Retail margin
price − cost per unit, from the case price
With a watch list for packs that changed and prices that drifted.
One rule keeps the numbers honest: a dish is named and costed only where the POS can tell it apart, its own item or the only dish at its station. The Day page and the Results tab use the same rule, so they always agree.
Who works in it
- Head chef, sous chefPlan the week, close out what was made, confirm what a case holds.
- Account managerSales, invoices, retail mapping, daily reports, the numbers for the client.
- Corporate chefItem specs and recipes across every kitchen; approves what goes on menus.
- Area director, executiveResults across accounts and regions, without waiting for a report.
In the works
- Paper costPackaging kits per serving, so grab-and-go margin is complete.
- LaborHours and labor cost beside sales, during the week.
- CateringEvents and their revenue in the same daily view.
- BudgetsTargets next to actuals, by account.
Invite-only during the beta
WanderingWU runs in production kitchens today. If you run dining operations and want your week in it, ask for an invite and say a little about your accounts.