"You've got two versions of the same job," Mike says. "One guy is doing inventory like a caveman — clipboard, pen, chicken-scratch numbers, and a two-hour Sunday. The other guy is doing it like an astronaut. Phone in hand, scale on the shelf, numbers in the system before he's done walking the room. Same bar. Same bottles. Completely different night."
WISK is booking free, on-site inventory consultations for bars and restaurants across Miami-Dade. No cost, no screen share, no obligation. Mike Ferreiro from our sales team is based right here in Miami, and he'll come to your venue, count a section of your bar with you, and show you exactly what your inventory numbers look like when they're accurate to the ounce.
It takes about an hour. You keep everything you learn, whether or not you ever become a WISK customer.
What you actually get in that hour
Four things, in this order:
- A walkthrough of your setup. Storage, wells, back stock, whatever your current process looks like. Mike's seen a few hundred of these, so nothing surprises him.
- A real count, together. One section of your bar, with a Bluetooth scale, weighing partial bottles down to the ounce. Your actual product, not a demo dataset.
- Your numbers on the spot. What that section is worth, what your variance looks like, and what the gap adds up to per month at your volume.
- A straight answer about fit. If WISK isn't right for your venue, Mike will say so in person. That's a shorter conversation than most vendors are willing to have.
That's it. No presentation, no pricing pressure, no follow-up sequence you have to unsubscribe from.
Meet Mike Ferreiro
Mike handles Miami for WISK, and he isn't flying in for this, he lives here. He knows which Brickell rooms do $40K on a Friday, which South Beach hotels run four outlets off one storeroom, and which distributors get slow with invoices in August.
That local part matters for a genuinely boring reason: he can just come over. Most inventory software conversations happen on a video call with someone in another time zone who has never stood in a Miami storeroom in July. This one happens in your bar, with someone who has.
The astronaut version of inventory
Here's what Mike will actually show you, and what your Sunday nights look like afterward.
Counting takes twenty minutes, not two hours. A bartender scans a barcode with their phone, taps in full bottles, and weighs partials on a Bluetooth scale. Two people split the room and count different sections at the same time. Operators on WISK typically cut count time by more than half — Brass Tap's team gets back around 4.5 hours a week.
Nothing has to be built first. 200,000 bottles are already in the database. There's no catalog to set up, no SKUs to type in, no spreadsheet to migrate. You can take your first count the same day.
Anyone on your team can run it. This is the part operators react to most. The count isn't locked inside one person's handwriting or one person's spreadsheet formulas. A new bartender can run inventory on their second week, which means it still gets done when your GM is on vacation.
Your POS does the math with you. WISK connects to 60+ POS systems, including Toast and Lightspeed, so theoretical usage and actual usage sit side by side. That's the difference between knowing what you have and knowing what you should have.
Invoices stop being data entry. Photograph them and prices update themselves when your distributor raises them mid-season.
Pour cost is a dashboard, not a project. Variance is calculated by the time you finish the last shelf. Weekly counts become realistic, and weekly counts are what let you trace a variance back to a shift or a section while you can still do something about it.
Caveman to astronaut, same bar, same bottles.
What that's worth at your volume
The numbers WISK operators see:
- Up to 80% less shrinkage, which is where a liquor-led program bleeds most
- 3-7% back into margins
- 20+ hours of labor returned every month
- 99.7% inventory accuracy
With COGS usually running 30-35% of sales, cutting it by five points on a $1M venue is roughly $50,000 that stays in the business. You can run your own numbers before you book, or have Mike run them with you using your real count.
Why we're doing this in Miami-Dade specifically
Miami is one of the toughest inventory markets in the country, and one of the most rewarding to get right.
Demand here doesn't drift, it spikes — season, Art Basel, Miami Music Week, spring break, race weekend. Par levels set in August are wrong by December, and pars that need to move that fast are exactly what a manual process can't keep up with. The product mix is liquor-heavy, which is where ounce-level accuracy actually changes your margin. And in a high-turnover market, any process that depends on one trained person is fragile by default.
Miami-Dade venues that get this right have a real advantage over the ones still guessing. That's why we're putting someone on the ground here instead of sending another email.
The one thing we'll skip
You already know what your current process costs you. You've counted with a clipboard, you've built the spreadsheet, and you know the numbers are soft. Nobody needs another blog post explaining that pen and paper is imprecise.
What's actually been missing is someone standing in your storeroom doing the math with you, for free, with no expectation attached. That's the whole offer.
Frequently asked questions
Is the consultation really free? Yes. It happens at your venue, it takes about an hour, and there's no cost or commitment.
What happens during the visit? A walkthrough of your current setup, a hands-on count of one section using a Bluetooth scale, and a breakdown of what your numbers look like at full accuracy.
Do I need to prepare anything? No. Mike brings the scale. Just have someone available who knows where the back stock lives.
Is WISK only for bars? No. WISK covers full food and beverage inventory, though most operators start with liquor, beer, and wine, then expand into food.
How long does setup take if I move forward? You can count the same day. There's no catalog to build, and your POS connects during account setup.
Which areas is Mike covering? Miami-Dade.
Book your free consultation
Mike's local, his calendar is open, and the visit costs you nothing but an hour.
