We recommend having separate Restaurant and Bar accounts/subscriptions for your Food and Beverage programs because they are typically handled by different departments and staff (Front of House and Back of House).

The benefit of individual accounts is that it provides a clear separation of your venue’s data, and your staff will only see what is relevant to them. This includes your:

  • Items

  • Distributors / Suppliers

  • Orders & Invoices

  • Sales Data

  • Recipes

  • Inventory Counts

This keeps things manageable, and provides greater flexibility. With separate accounts, your Food and Beverage operations don’t have to take inventory counts on the same schedule.

This is also beneficial if you start using WISK for only one side of your operation, and want to add another account later. For example, you've been using WISK Bar for 6 months and now want to track food. Your staff will have a fresh WISK Restaurant account to work with, and won't be overwhelmed with pre-existing beverage data that isn't relevant to them.

Examples of One Account

If you were to track both food and beverage in one account, it would only be if one side of the operation was considerably smaller. For example, you have a restaurant with a limited offering of alcoholic beverages (around 20 SKUS or less). Or you have a cocktail bar with a small food menu that provides light fare.

Keep in mind that you would have to share the number of users and SKUS available from your subscription tier between both food and beverage. You would also have to count your food and beverage items at the same time when taking an inventory.

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