Wady Central
Recipes and costing is part of Wady Central, the paid system for kitchens in Qatar: one system for your stock, recipes, purchasing and kitchen costs. It fits one café, and it fits a group with outlets and a central kitchen. Costs are worked out on usable yield after trim, so cleaning loss sits in the price from the start. Sub-recipes and packaging go into the cost, and a menu price shows your food cost %. Your costing sheet imports as it is, and every recipe is re-costed the moment a price moves.
How it works
Coming soon
Recipes and costing
Real yield
Trim loss sits inside the price, not outside it.
Buy 1,000 grams of chicken, lose 100 in cleaning, and the recipe pays for the 900 grams that actually go in the pot. The cleaning loss sits in the price, so the number is honest.
Costed on usable yield, after trim
The 100 grams lost in cleaning sit in the price
Cleaning loss stops hiding in the margin
Sub-recipes and packaging
A sauce inside a dish, packaging as its own line.
A recipe can sit inside another: the sauce inside the dish, the dough inside the pastry. Packaging isn't a guess, it's its own line, like any ingredient.
Sub-recipes nest inside other recipes
Packaging is its own line, not a guess
Food cost % shown instantly
Your sheet, your cost
Your sheet stays yours. The cost never goes stale.
Your costing spreadsheet imports as it is, your own columns, no rebuilding it inside Wady. And it never sits still: when a delivery moves an ingredient's price, every recipe using it is re-costed.
Your columns, imported as they are
Re-costed the moment a price moves
Butter to croissant, same morning
FAQ
A recipe cost you can actually trust.
Talk to us, and we'll show you on your own setup. See a recipe re-cost when a price moves. 20 minutes.
