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WISK Restaurant - Setup Checklist

A list of the actions required to get your WISK Restaurant account set up

Nick Neale avatar
Written by Nick Neale
Updated over a week ago

Article Contents


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

To help you get there, we provide a setup checklist in the WISK mobile app and Web Portal. By getting your venue setup progress to 100%, you’ll get the most value from your WISK account.

Before you Start

Before you start, you may want to invite additional users to your venue, purchase a supported Bluetooth scale, or learn more about supported devices/browsers:

Setup Process

There are 3 main steps to setting up your account:

  1. Data Setup - POS / Vendor Integration & Adding Items

  2. Costing - Creating Batches / Sub-recipes, Adding Recipes to Sales Items

  3. Inventory - Taking Counts, Placing Orders, Adding Invoices

Data Setup

Purpose: In this step, you'll get all the required data into your account.

You’ll add your venue's items and provide details such as costs, distributors, par, and stock alert levels. This sets you up to take inventory and receive an accurate report upon completing the count.

By adding your distributors, you’ll be able to place orders and add invoices.

By integrating your POS, it pulls your sales data into your account so you can add recipes and get dish costing.


Purpose: With your sales data in your account, you’ll add your recipes to the items you sell. This provides accurate costing of your dishes based on the ingredients. It also allows you to see your actual usage compared to what is mapped to the recipe.

As part of this, you can create “batches”, also known as sub-recipes. Batches create new prepared items from your existing inventory for mapping your POS Items and costing purposes.

Batches can also convert the unit of measurement of your items. For example, if you purchase something in lbs, kgs, or full units, but use it in recipes as cups, tablespoons, teaspoons etc.


Purpose: In this step, you’ll go through a full inventory cycle. You’ll take your initial inventory, place orders, add invoices when the orders arrive at your venue, and take your second inventory. This provides you with an accurate consumption/usage report for the inventory period.

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

Next Steps

After the initial setup period, make sure you perform inventories on a regular basis (at least once a month) and add all of your invoices to keep your costing information accurate.

As you add invoices, if there are any price changes on your items, your POS Item costs update automatically to reflect this.

You can also set up cost alerts to notify you if the cost percentage of a POS item goes above a set level.

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