For our multi-venue and Enterprise customers, we know that every organization is different, and may have unique requirements and/or existing protocols and procedures that must be followed.

This article highlights different ways WISK can be tailored to fit your operation’s needs.

This includes:

Whether you’re a hotel/resort, golf club, food hall, or entertainment complex with multiple outlets on site, WISK supports this setup.

Your implementation depends on a number of factors:

Based on the criteria above, we’ve prepared some example setups:

Note: These are just examples of potential setups. WISK can be tailored to fit your operational requirements.

This is the regular setup model, where everything is contained in one venue. This is the most straightforward setup, and easiest to maintain. You’ll have separate accounts for both Food and Beverage (if applicable).

Inside the venue, you’ll create your areas, which are physical spaces where inventory is stored. These are usually a combination of storage and service areas (revenue centers / outlets).

This is ideal if you're looking for a big picture view of your venue, without much upkeep.

If looking for data per revenue center / outlet, you may consider a multi-venue setup.

In this setup, you may have a complex with revenue centers/outlets that operate independently.

They either have their own stockroom, or have a designated area in a shared stockroom. The main point is that the stock from each venue is kept separate. However, there may be situations that stock is transferred from one to the other.

In this setup, there is an additional venue for a central stockroom that all orders and stock move through. The other venues place orders to the central stockroom, which then approves the order and transfers the stock to them. The central stockroom is in charge of all external ordering to distributors.

You still get all the benefits of having your revenue centers / outlets as separate venues, but have more control over the ordering and movement of stock.

This setup uses the Venue Transfers feature. To learn more, see:

If you're a hospitality group with multiple locations/venues, each separate venue goes through the standard setup process.

However, if you have multiple locations that are the same concept (for example, a chain of coffee shops), that inventory and sell the same items, we can make this easier.

Venues with the same concept can choose to have a Shared Items list, and if the same POS is used across all locations, a Shared POS Items list.

What this means is that as you add inventory items in one location, they're added to a centralized database that all other locations can see.

When you map a POS Item in one venue, it's mapped in all others. This makes it easy to set up your venues initially, and add more as needed.

To learn more, see:

If you have a commissary kitchen that multiple venues order from, WISK supports this too.

The commissary kitchen is a separate venue that acts as a distributor. It carries both items produced in-house and ordered from other distributors. Venues that are linked to the commissary kitchen see it as a distributor and can order select items from it.

The commissary can accept and fulfill orders, or reject them.

The full set up depends on the number of concepts that order from the commissary kitchen, and if they all use the same POS system.

To learn more, see:

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