WHY WATEEN
Every order. Every gram. Every review. One place.
Restaurants run on five or six systems that never agree: the POS says one thing, the aggregator tablet another, the stock sheet a third. Owners lose 5 to 8% of revenue to waste and variance, and managers spend hundreds of hours a month reconciling.
We started Wateen to make the sale, the kitchen, the shelf and the guest one record. When a shawarma is sold, 180 grams of chicken leave stock, the margin is known, and if the guest leaves a review, it is tied to that exact order.






