The average restaurant takes 3 hours to do inventory. We reduce that number by 80%.

WISK saves you money by reducing labor hours by up to 80%. No spreadsheets, broken formulas, no mistakes. WISK is built around how you manage your restaurant, so you can start doing your inventory within minutes and avoid long and complicated training.

Over 4000 Companies Use WISK to Save Costs. When Will You?

Food waste is costing you money

31%. That's the average food cost for a restaurant. How can you be sure that your food costs are always accurate when costs are constantly changing? Pen and paper can't possibly track all these changes. Spreadsheets are not much better. Doing things manually is the best way to make mistakes.

If you're not doing food inventory, you have no idea how profitable your restaurant really is. And if you are currently tracking manually, it's probably one of your most boring tasks every month.

Imagine if you could do your inventory in minutes instead of hours. How much money would you really save? WISK makes taking inventory as easy as Search, Confirm, Done.

How much time are you wasting on questionable inventory?

Spreadsheets cannot adjust your costs automatically if your invoices change frequently. They can't instantly compare usage data with your sales data on your POS, and most importantly they take way too much time.

No forced contracts

The reality is most solutions on the market enforce long-term contracts, have set up or hidden fees, and force you to speak with an account manager several times before you can even get started. And when you get started, chances are that it requires more than one full-time staff to keep the inventory up to date. How can you improve your food operations if you're stuck using a software that you or your staff hate?

On the contrary, WISK offers:

How much money are you really wasting each week?

How many employees:

Perform accurate inventory counts
Match your sales data to your actual inventory to track your losses and profits
Help you track and minimize food waste
Reduce food waste?
Verify when costs on your invoices change and adjust your prices accordingly?

The truth is your employees hate taking inventory. Chances are that you're using multiple applications and spreadsheets to do it. Finding a restaurant food inventory app isn't hard. The problem is finding a restaurant inventory app that your staff will actually use.

WISK integrates with your POS. Even if you take a monthly inventory, you can see your daily theoretical inventory based on your sales. WISK has other features to help you take a faster and more accurate inventory. Check how easy it is to get rid of extra applications, pen, paper, and spreadsheets:

Step 1: Save time with your last inventory

You did your inventory yesterday? We've got you covered.

Upload your existing inventory spreadsheet in WISK! No matter how well organized it is, thanks to our custom fields we will be able to keep track of everything that you already have!

Step 2: Inventory done in minutes, not hours.

WISK makes taking inventory as easy as Scan, Confirm, Done.
We also have a list mode or you can select your previous inventory and start working from there. WISK adapts to the way you run your restaurant.No internet? No problem. You can take your inventory in the freezer without an internet signal and WISK will automatically upload your data when you're back online.

Step 3: Integrate your POS

WISK customers reclaim an average of 78% of their lost profits from food waste and theft. This typically represents thousands of dollars per month back in your pocket. We do this by integrating with your point-of-sale system (POS) and matching your sales data with your actual usage so you can see your theoretical daily inventory even if you take inventory monthly.

For example, your POS might say you sold 72 steaks while WISK tells you that you actually used ingredients for 95 of that same steak during that same period. That's 23 steaks that were unaccounted for, and that's just for one inventory period. Multiply that across multiple inventory periods, and you will quickly understand why restaurants and bars love WISK.

Step 4: Manage your recipes, costs and menu profitability

Build your recipes directly in the WISK app using your inventory data.

With the click of one button, you can:

Understand cost percentages to identify which items are most profitable.
Automatically adjust plate costs based on supplier prices through invoices.
Identify losses from inconsistent recipes, food waste, expiration and over-ordering.
Set up alerts for expiring products.

This is why thousands of hospitality professionals love WISK

Fast, efficient, exact, a time-saver. Hear it from our customers first:

WISK is the pulse of our business. It’s how we start our week—I have my reports ready and this way I know where consumption is going and where to start digging deeper.

— Foodtastic

WISK has already saved hotels thousands of dollars by cutting down on labour costs and, by using software that predicts trends in the liquor market, has optimized buying.

— Globe and Mail

It took us about six or seven hours to do inventory before, and we’ve now got it down to an hour and 20 minutes.

— Thompson Hotels

WISK has saved us countless hours in weekly inventories. The ordering feature, based on WISK Pars, hasallowed us to better forecast sales, identify overstock, adjust to changes in sales trends and maintain better cash flow control.