WanderingWU · for multi-kitchen operators
What you sold, what you bought, what it cost. Every kitchen, by the day.
For restaurant groups, multi-unit operators and contract dining. WanderingWU reads the reports your POS already prints and the invoices your vendors already send, and shows food cost, paper cost and waste for each location while the week is still in play.
A working copy with a sample week of sales, invoices and costs. No setup on your side. Best on a laptop or desktop.
- GrillChicken tenders 27%
- SoupChicken noodle, 12 oz 21%
- PizzaMargherita 15%
Leftover so far $12.84
A look inside
Screens from the demo: one location, a real month of sales and invoices, sample names.
The week, while it's still in play
Units, revenue, dollars per sale and meal food cost for one location, through yesterday. Prepared meals and retail are kept apart so each has its own numbers.
Down to the station and the dish
Every station by day, in portions or pounds, with the price it sells at. Open one and each dish shows its food cost and the margin that's left.
Every case becomes a cost per piece
Each product bought from every vendor, its latest case price divided by what the case holds: a cost per pound, per each, per container. A price that moved is flagged.
Invoices, checked against your contract
Spend by vendor for the month, and every line compared with the contract price, so overcharges and savings show the day the invoice comes in.
The month, week by week
Weeks side by side across the organization: the best and the slowest, dollars per sale, and the stations that carried each one. Click a week to open its days.
What changes on Monday
Cost while it still matters
Food cost by location, station and day, from this week's sales and this week's invoices, not from the books after the month closes.
Price changes caught on the invoice
Every line is read and checked against what you paid last time and against your contract price. A case that went up, or got smaller, shows the day it arrives.
Waste you can put a number on
What each kitchen made against what it sold, in dollars, station by station, so the pattern is something to manage instead of a feeling.
Every cost of a plate
The food from the recipe or the products on it, the container, lid and napkins from what you pay for them, and the margin that's left at the price it rings at.
How it works
- Sales come in The end-of-day item report from each location's POS, by email or upload. Every item is sorted once into retail, prepared meal or not counted.
- Invoices come in PDF, CSV or spreadsheet, read line by line. You confirm once what a case holds (150 containers, a 10 lb bag) and every price after that becomes a cost per piece or per pound.
- Chefs plan and close out The week's menu by station: the dish, how many, who cooks. After service, what was made. Recipes bring their own costs and allergens.
- Everything meets on one page Sold, bought, made and costed for each day of the week, for one location or all of them, with the same numbers wherever you look.
Reads what you already use
No new hardware and no change to how your kitchens order.
Vendor invoices, read automatically
- Gordon Food Service
- Clark National Accounts
- Lipari Foods
- What Chefs Want
- Shamrock Foods
- CaterTrax
POS reports
- Maitre'D
Another vendor or POS? Most are a template away. Tell us which ones you use.
Who works in it
- Owner, operator, executiveEvery location's results side by side, without waiting for a report.
- Area or regional directorThe locations you cover: who's on cost, who's drifting, and why.
- General managerSales, invoices and the week's numbers for one location.
- ChefPlan the week by station, close out what was made, keep recipes and specs in one place.
In production today
- Sales analyticsBy location, station and item; food cost, margin and leftover by day.
- Invoices and purchasingImport, price checks against your contract, vendor spend.
- Menu schedulingThe week by station, with close-out and costs from recipes.
- Paper costPackaging per sale, priced from your own invoices.
In the works
- LaborHours and labor cost beside sales, during the week.
- CateringEvents and their revenue in the same daily view.
- BudgetsTargets next to actuals, by location.
Running more than one kitchen?
See it on a working copy first. Tell us a little about your locations and we'll send you a demo login, or talk through setting up your own.