Susan MacLeod: Consistency would probably be our #1 problem before WISK. We used a variety of different products, various levels of complicated software, excel sheets, all the typical things that restaurants go through and we really needed something that would be user-friendly.

We know that all our employees work on a supercomputer that they walk around with in their hand, so that was important for us to have something that everybody had easy access to.

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Susan MacLeod: Consistency would probably be our #1 problem before WISK. We used a variety of different products, various levels of complicated software, excel sheets, all the typical things that restaurants go through and we really needed something that would be user-friendly.

We know that all our employees work on a supercomputer that they walk around with in their hand, so that was important for us to have something that everybody had easy access to.

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It was very hard to justify investments because we had been through so many other products over the years that we’ve been doing this.

We know that inventory and labor costs are the two things that we have to pay the most attention to.

So you know getting the mindset around that everybody was comfortable to learn a new software. Cause everybody’s like, oh no; here we go again, another new product.

And WISK was so easy to implement and our employees are able to use their cell phones with it made the decision that much easier.

What’s great about WISK for us was that normally our software came up with the counts and the percentages and everything then it went to accounting or it went to me and sometimes to the managers.

But the managers always got it after the fact a hard copy. With WISK we can give them access and they can see it in real time.

So they’re accountable for their inventory, and the inventory person that’s doing it. It’s real-time information that’s very easy to look at and understand and it keeps them accountable.

Inventory time is always a win for us on the management side, because it gives us obviously the information to know if our business or our sales are successful or not.

What’s great about WISK is that when the chefs or the managers would hand in their cost projections on new items and new products it might not have been real-time information.

And by the time we reviewed it and approved it, and put it on a menu, then you go to print and all those things, the costs were often very different.

With WISK, it’s updated all the time.

So even if it does take us a month to implement new products, we can see the percentages at the time, across all the time periods.

So maybe at the end it’s not worth it, maybe it’s an off season product that suddenly became super expensive a month later.

Inventory time is always a win for us on the management side, because it gives us obviously the information to know if our business or our sales are successful or not.

What’s great about WISK is that when the chefs or the managers would hand in their cost projections on new items and new products it might not have been real-time information.

And by the time we reviewed it and approved it, and put it on a menu, then you go to print and all those things, the costs were often very different.

With WISK, it’s updated all the time.

So even if it does take us a month to implement new products, we can see the percentages at the time, across all the time periods.

So maybe at the end it’s not worth it, maybe it’s an off season product that suddenly became super expensive a month later.