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, and shows each station's food cost and leftover while the week is still in play.

Sign in
This week · prepared meals 23% meal food cost
  • ActionChicken parmesan 24%
  • GrillChicken tenders 24%
  • PizzaMargherita 15%

Leftover so far $12.84

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.

Sign in