CALA Scottsdale
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
The Solution
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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.
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
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.