How Did CALA Scottsdale Achieve Inventory Efficiency with WISK?
Challenges
Goals
Before using WISK, I would say inventory could take anywhere from like a few hours, meaning like six hours to a few days being on the back end of just trying to figure out numbers. - Ariana Arzate
Before I used WISK, I had always used Excel sheets, spreadsheets, or even a piece of paper that was gridded out and we all know how much of a pain that can be with communicating to other management and with your vendors. - Alec
Before using WISK, I would say inventory could take anywhere from like a few hours, meaning like six hours to a few days being on the back end of just trying to figure out numbers. - Ariana Arzate
Before I used WISK, I had always used Excel sheets, spreadsheets, or even a piece of paper that was gridded out and we all know how much of a pain that can be with communicating to other management and with your vendors. - Alec
Reluctance towards WISK stemmed from prior inefficiencies with similar platforms. The thought of a complex transition held me back.
After trying out WISK, the reaction was overwhelmingly positive. The system's intuitive design and comprehensive features streamlined our inventory process, significantly reducing time and effort. It turned our skepticism into satisfaction, proving itself as a valuable tool for managing our stock more effectively.
WISK has a really cool feature where you can actually put in all of your ingredients to make a cocktail and it'll give you a margin of what the cocktail should be priced at. Let's say you want to go over or you have a certain budget in mind, you can kind of spec out, hey, instead of using one ounce, you should be using 0.5. That makes it really easy and user friendly on front of house like bar backs and bartenders. When we are making large portions of cocktails, it'll kind of proportion everything out. - Ariana Arzate
WISK has a really cool feature where you can actually put in all of your ingredients to make a cocktail and it'll give you a margin of what the cocktail should be priced at. Let's say you want to go over or you have a certain budget in mind, you can kind of spec out, hey, instead of using one ounce, you should be using 0.5. That makes it really easy and user friendly on front of house like bar backs and bartenders. When we are making large portions of cocktails, it'll kind of proportion everything out. - Ariana Arzate
The Problem
CALA Scottsdale's operational challenges stemmed from outdated and inefficient manual inventory management practices. The reliance on Excel spreadsheets, gridded paper, and manual calculations resulted in a lack of accuracy and consistency in tracking inventory, especially for their beverage program.
The inventory process was highly time-consuming, often taking six hours to several days to complete. This inefficiency not only delayed operations but also increased labor costs and drained valuable resources that could have been directed towards enhancing customer experience or other strategic areas.
Moreover, the lack of a streamlined system led to order inaccuracies, including over-ordering and under-ordering products. These discrepancies caused waste, disrupted operations, and made it difficult to maintain optimal stock levels.
Managing cocktail costs and margins also proved challenging without proper tools. Adjusting recipes to align with budgets or ingredient costs was a cumbersome process, further highlighting the inefficiencies of their manual approach.
These issues collectively created an operational strain on the team, emphasizing the need for a user-friendly, automated solution to save time, improve accuracy, and optimize overall workflow.
The Solution
WISK helped CALA Scottsdale overcome significant challenges in their day-to-day operations, particularly when it came to managing inventory. Ariana, one of the bar leads, described how their previous system of using Excel sheets and gridded paper was not only tedious but also prone to errors. With WISK in place, those long hours spent tracking and calculating inventory were cut down dramatically, freeing up time for the team to focus on delivering exceptional service.
For a restaurant that sees a high volume of guests, maintaining accurate stock levels is critical. WISK made it easier for the CALA team to see exactly what they had on their shelves and what they needed to order. This helped prevent issues like overstocking or running out of key ingredients, keeping operations smooth and avoiding unnecessary costs.
Cocktail management became simpler as well. The team could now break down every ingredient in their recipes and instantly see the cost and margin for each drink. This insight allowed them to fine-tune recipes and make cost-conscious decisions without sacrificing quality, an essential aspect for a busy bar like CALA’s.
The user-friendly interface was another game changer. Ariana noted how effortless it became for everyone on the team, from bar backs to bartenders, to use the system. Whether preparing large cocktail batches or handling everyday inventory tasks, WISK made everything straightforward and stress-free, enhancing the workflow across the board.
How Did CALA Scottsdale Achieve Inventory Efficiency with WISK?
Ariana explains how WISK has completely transformed the way she approaches inventory management at CALA Scottsdale. She shares, “So when I started using WISK, it just made everything streamlined.” This transformation was particularly impactful given the manual, time-consuming methods they had relied on previously.
The streamlined approach meant that Ariana no longer had to sift through scattered spreadsheets or paper grids to figure out inventory levels. Now, with just a few clicks, she can instantly access detailed information about what’s in stock. Whether she’s planning for future orders or assessing what’s on hand, the integrated system provides everything she needs in one place.
She describes the process as incredibly intuitive. “Anything I need to know, I can just search up what’s in my inventory for when I do my future orders, all that,” she adds. Instead of juggling multiple tools or spending hours trying to reconcile inventory discrepancies, the system consolidates everything into an accessible and efficient platform.
For a restaurant like CALA, where maintaining precise inventory is critical, this level of integration is a game changer. Ariana emphasizes that the system “works perfectly,” reflecting not just on the ease of use but also on how it supports their fast-paced, high-volume operations. The confidence it provides her in inventory accuracy allows her to focus more on creating exceptional guest experiences rather than being bogged down in administrative tasks.
This new way of managing inventory isn’t just about saving time; it’s about empowering the team with the tools they need to run a tighter, more efficient operation. As Ariana puts it, the ability to instantly search and find answers has truly elevated their workflow, ensuring they stay ahead of the demands of a bustling restaurant like CALA Scottsdale.
Some of our wins was cutting our inventory tremendously and also knowing what product we do and don't have.
"Some of our wins were cutting our inventory tremendously and also knowing what product we do and don't have on the shelf, whether that was over-ordering, under-ordering, or seeing where we fell on those levels. WISK has a really cool feature where you can actually put in all of your ingredients to make a cocktail, and it'll give you a margin of what the cocktail should be priced at.", Ariana shares.
For CALA Scottsdale, these wins represent more than just operational improvements—they highlight a shift toward smarter, more efficient management. Cutting inventory times meant the team could focus on what truly matters: delivering outstanding food and drink experiences. With WISK, they gained the ability to see exactly what was in stock at any given moment. This reduced the risk of over-ordering, which ties up capital, and under-ordering, which disrupts service and sales.
The cocktail margin tool added another layer of value. By inputting ingredients, the team could easily calculate precise costs and pricing. This gave them control over their beverage program, ensuring they maintained profitability while staying creative and flexible with their offerings. For a busy restaurant like CALA, this level of visibility and control is invaluable, helping them make informed decisions that directly impact their bottom line.
These changes don’t just make operations smoother—they set CALA Scottsdale apart as a high-volume restaurant that runs with efficiency and precision, ensuring their reputation as a hotspot stays strong.
WISK has a really cool feature where you can actually put in all of your ingredients to make a cocktail and it'll give you a margin of what the cocktail should be priced at. Let's say you want to go over or you have a certain budget in mind, you can kind of spec out, hey, instead of using one ounce, you should be using 0.5.
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Alec
Restaurant Manager - Cala Scottsdale
CALA Scottsdale's experience with WISK showcases the significant impact that streamlined processes can have on a high-volume restaurant.
With inventory time cut down by nearly 70%, the team now spends less time on manual tasks and more time focusing on what matters most – delivering exceptional service. The ability to maintain better control over stock levels has eliminated issues with over-ordering and under-ordering, improving both operational efficiency and profitability.
Plus, the ability to accurately calculate cocktail margins has ensured that pricing aligns with profit goals, giving CALA a clearer picture of their financial health.
Overall, WISK has helped CALA Scottsdale save time, reduce errors, and boost profitability, making it a vital tool for the restaurant’s continued success.
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CALA Scottsdale
Cala Scottsdale is a venue that combines modern coastal cuisine inspired by the Mediterranean with a vibrant atmosphere in the heart of Old Town’s Entertainment District. It offers an indoor/outdoor experience with a 40ft patio bar, cabanas, and lush landscaping. The menu features handmade pastas, fresh seafood, artisanal pizzas, and a curated selection of wines and cocktails. Cala is ideal for large parties and events, with a focus on high customer satisfaction and quality dining experience.
Maurice, Assistant Manager @ Flyjin
“Before using WISK, we had hesitations due to past unsuccessful experiences with other systems. We often reverted to pen and paper, which required transferring data to Excel, making the process very time-consuming. We started scanning everything, doing the inventory, it went super well, so I was very pleasantly surprised.”
Massimo, General Manager @ Lucille’s
“It took a lot less time to get everyone on board. They were all open for it because it's an app. They could use their phone. You know, at the touch of our phones, we have everything available. We just scan the item, we go through it all in a sequence, so it's very well organized, everything's well counted, and I think it just really facilitates the time efficiency of everything.”
Loyd, Owner @ L’infâme Tittle Tattle and La Gargamelle in Montreal
Before WISK, honestly, inventory was kind of a drag. We had this huge Excel sheet, we have over a hundred products in here, so it's kind of hard to just do inventories. It used to take us about one or two hours every week. Twice a week actually, it was not very accurate with our Excel sheet, but now it takes us like 20 minutes and we're done. And I was kind of surprised it was so user-friendly.