WISK integrates with your preferred food suppliers and your Point-of-Sale system (POS) to create automated orders, and recapture thousands of dollars for your business by reducing food waste and labor costs.
Managers have a good idea of what to order week-to-week, but nothing is better than having a manager's experience with WISK data. WISK guarantees you're not over-ordering don't need, while making sure you're not running out of the essentials. On average, WISK reduces weekly purchase orders by 31% while sales volume remains constant. WISK reduces unnecessary overstock, spoilage, and improving overall cashflow.
If you're using pen and paper or spreadsheets, the only regret you will have is not using WISK earlier.
Placing your orders manually:
Other solutions claim that they adjust your costs based on your invoices, but in most cases you need to
submit invoices in spreadsheet format, which include additional costs if you exceed a certain amount of
In other cases, importing invoices is a paid add-on.
If you're able to place unlimited orders to your food suppliers, you should not be penalized for keeping track of those same invoices.
How many hours each week does it take to:
WISK lets you order in minutes (instead of hours) by integrating with your most frequently used food
suppliers. Do you use more than one food supplier? Each item will now be associated with its supplier so
you can accurately order what you need, from the right people.
WISK currently integrates with some of the largest global food suppliers including Gordon Food Service and Sysco, we are continuously adding new vendors every day.
If your preferred food supplier is not currently one of our partners— While we work with you and your providers on the integration, you can place orders to anyone by SMS or email through WISK.
WISK also gives you the ability to export all purchase orders to a spreadsheet, giving you full control over your data.
By integrating your food supplier and your POS, we can track your sales as well as your current stock to
give you recommendations based on your own par levels or WISK suggested par levels. Accurate orders will
ensure that as little wastage as possible occurs as a result of no longer over-ordering.
Choose your distributor, tap on fill, confirm your order and it's done. It's that simple.
We understand that it can be confusing and messy dealing with so many different suppliers every day,
which is why WISK makes it easy to manage your invoices. Import all your spreadsheets to the WISK
platform in seconds.
With no extra costs or add-ons, you can import your physical invoices from any supplier in seconds with the snap of a picture. It's that easy.
If your prices change on your invoice—it doesn't matter if it's a paper or spreadsheet invoice, WISK notifies you which menu items need to be updated.
We integrate with Quickbooks and Xero. No need to run around and gather invoices, it's all in one place. If you're not using Quickbooks or Xero, and your accounting software has integration possibilities, we will add it. We develop all integrations for real WISK customers.
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