To use WISK to its full potential, you will need to make sure your account is set up completely. WISK is a powerful tool that can help your beverage operation, but it is only as accurate as the data entered into it.

For each subscription plan, there is a customized setup checklist for you to follow in the WISK mobile app and Web Portal. Getting your Venue Setup progress to 100% sets you up for success.

For plans that include Point of Sale (POS) Integration (Plus and up), our most successful users follow this framework:

Step 1 - Adding Items & First Inventory

Purpose: In this step, you'll complete your first inventory and build your venue's list of items. You'll then add the costs of your items to get an accurate inventory value and add your distributors so you can add invoices and place orders. If your plan includes POS integration, you can start the process.

*Some POS Integration processes take more time than others. If you let us know your POS early, we can start the process so it will be ready when you need it.

Step 2 - Adding Invoices & Second Inventory

Purpose: After completing your first inventory and setting up your items, you'll need to add any invoices for items received after that inventory. By adding your invoices, WISK will provide you an accurate consumption/usage report when you complete your second inventory.

Accurate consumption data is important because it helps WISK identify your overstock, deadstock, understock, suggest pars, and more.

Step 3 - Generating & Receiving Orders

Purpose: This step takes you through how to generate orders in WISK, and add invoices when the order is received. Generating orders in WISK is fast with our prefill options, and when the order comes in, you'll see a list of outstanding orders.

You'll select the order from the list, make any changes if necessary, and the invoice is added. This way, you won't miss adding any invoices to your venue.

Step 4 - Sales & Variance

Purpose: For venues on plans that have POS Integration (Plus and up), you'll import your sales data into WISK. When you do this, the items your sell in your POS appear in your account. You'll add your recipes to those items, in other words, what should be poured when the item is sold.

This gives you theoretical consumption for each item in your venue, which is compared to the actual consumption from your inventory counts. The difference between theoretical and actual consumption is called the variance. If your actual consumption is higher than the theoretical, this amounts to a loss that increases your beverage costs. By identifying these variances, you can take action to improve your beverage operations.

Next Steps

After the initial set up period, make sure you perform inventories on a regular basis and add all of your invoices to keep your account information accurate.  

Performing a weekly inventory allows you to catch potential issues fast, and take action to correct them.

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