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.
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.
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.
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 many employees:
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!
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.
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.
Build your recipes directly in the WISK app using your inventory data.
With the click of one button, you can:
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.
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.
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.
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.
Download the app and start your first food inventory instantly.
There's no back and forth with an account manager, forced annual commitments, or scheduling a training call.
The most complicated venues can start their inventory on their own with WISK in minutes. We are talking about venues that have over 1 million dollars in wine, venues that have 800 SKUs of food inventory, venues that have 8 people doing inventory simultaneously, and more