From Guesswork to Growth: Southernmost Point's with WISK
Challenges
Goals
The Problem
Before WISK came into the picture, Southernmost Point Bar faced some real challenges with managing their inventory and ordering process.
They had a tendency to let many bottles just sit on the shelves, turning into dead stock that wasted both space and money. Their ordering system wasn't based on solid data, so decisions often relied on guesswork.
This uncertainty meant they couldn't easily tell which items were popular and which were not, leading to inefficient stock management and missed opportunities.
The staff also spent too much time doing manual inventory counts, which was not only tedious but also prone to errors. This slow and cumbersome process made it harder to track trends and manage discrepancies accurately. The overall disorganization affected the way the team communicated their needs during busy times, ultimately impacting productivity and the overall performance of the bar.
The Solution
The solution introduced at Southernmost Point Bar was the adoption of WISK, a specialized inventory management system designed for the service industry. WISK helped the bar move away from relying on guesswork, providing clear, consistent numbers and trends that made ordering much more predictable. It made it easier to identify which bottles were not selling, allowing the team to repurpose or reduce those items instead of letting them sit unused.
WISK also transformed the way the staff handled inventory counts. Instead of spending countless hours manually counting each bottle and dealing with inaccuracies, the system streamlined this process, cutting down the time needed and increasing overall productivity. It improved communication between the bar manager and the team, ensuring that everyone was aware of what was needed and what was in excess. This shift not only optimized inventory levels but also contributed to smoother operations and a healthier bottom line.
From Guesswork to Growth: Southernmost Point's with WISK
Talia explained, "Before using WISK, we had a lot of bottles that sat on our shelves collecting dust. And that's the last thing you want when you're running a business." Her words highlight a common challenge for many bar managers—unsold inventory that not only takes up space but also drains resources. With WISK, the team gained clear visibility into exactly which bottles weren't moving. This insight meant they no longer had to wonder which items were dead stock.
Talia added that having real-time data makes it so much easier to pinpoint those overlooked items. "WISK gives us the ability to see what our dead stock items are," he noted, emphasizing the transformative impact of clear, actionable information. The bar now uses these insights to turn a potential setback into an opportunity. They creatively repurpose these unsold bottles to produce unique drinks for the holidays, adding a special twist to their menu that excites customers and helps clear out old stock. This focused approach not only optimizes inventory management but also sparks innovative ideas that keep the business fresh and engaging.
I can see what's selling, what's not, just makes us a better business in general.
Before using WISK, the ordering process was more of an educated guess than a reliable strategy. Talia shared, "Also before WISK, we were kind of guessing when it came to ordering. And now I have consistent numbers. I have trends. I can see what's selling, what's not, just makes us a better business in general." This transformation has been a game changer. The previous method of guessing meant that sometimes they would order too much of an item that wasn't selling well, or run short of a popular ingredient. With WISK, the bar now has access to consistent, real-time numbers that paint a clear picture of what’s actually happening at the sales counter.
These insights allow the team to track trends and understand customer preferences with precision. They can now confidently decide which items need restocking and which ones might need a creative twist to move off the shelves. This data-driven approach ensures that every order is based on actual demand rather than assumptions, reducing waste and keeping the inventory aligned with what the customers love. Ultimately, this switch to accurate, trend-based ordering has not only streamlined operations but also improved the overall efficiency and profitability of the business.
Since joining WISK, we are overall a more productive business
Talia Santiago
Bar Manager
WISK has transformed Southernmost Point Bar’s operations by dramatically reducing the time spent on manual inventory counts and eliminating guesswork from the ordering process. The bar now relies on consistent, real-time data to identify which products are selling and which are not, enabling them to clear dead stock and optimize orders effectively.
This streamlined approach has not only minimized errors and discrepancies but also significantly cut down on waste. The improved inventory management system has led to better staff productivity, enhanced communication, and ultimately, increased profitability. Overall, WISK has redefined the bar’s operational efficiency, turning a cumbersome, time-consuming process into a smooth, data-driven workflow that supports a stronger bottom line.
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Southernmost Point Bar
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.