Full Visibility. Zero Guesswork. Every Outlet.
From the beverage carts to the 19th hole bar to your banquet hall — WISK gives owners, GMs, F&B directors, and chefs complete accountability over every dollar of food and beverage across your entire operation.
FOR YOUR ENTIRE TEAM
One platform. Better decisions across the club.
Designed to support every function, from finance to operations, with real-time visibility and control. Here’s what WISK delivers across the club.
Know exactly what's happening at every revenue center — bar, restaurant, carts, events — without needing to be in the room. Stop losses before they become end-of-month surprises.
Real-time stock across all locations
Protect margins with proactive alerts
ROI visible within the first month
Set it up once, and give your team the tools to move faster on every count, invoice, and report. WISK reduces manual work while delivering real-time visibility across every outlet.
Inventory time cut by 50% or more
Automated invoice processing
One view for all revenue centers
See theoretical vs. actual consumption side-by-side — by bottle, by category, by revenue center. Spot over-pouring, spillage, and theft before they compound into monthly write-offs.
Item-level variance down to the penny
Top 10 loss report for spot checks
Cost alerts by drink or dish
Scan an invoice — WISK automatically updates the cost of every recipe that uses that ingredient. No more manually flipping through spreadsheets every time a supplier price changes.
Live cost % on every dish
Batch costing for sauces & prep
ROI visible within Event & banquet menu costingEvent & banquet menu costingthe first month
SOUNDS FAMILIAR?
The problems every club manager knows
We've run demos with hundreds of Golf & Country Club teams. The same conversations come up every single time.
Inventory takes days
Counting once a month across the restaurant, bars, pro shop, and beverage carts takes five-plus hours — and that's before entering it into a spreadsheet.
"It takes several days and several people to do the entirety of it."
The country club pour
Members expect generous drinks. Bartenders over-deliver. But no one's measuring — and those heavy-handed pours add up to tens of thousands of dollars in annual losses.
”They put probably 6 or 7 oz every time. WISK would save them $20,000/month in overpouring."
No real variance data
You know costs are leaking somewhere — over-pouring, spillage, portioning errors — but without a theoretical vs. actual comparison, there's nothing to act on.
"We're not getting variance numbers right now."
Recipes go out of date
Beef prices spike. Spirits costs creep up. But your recipe cards haven't been touched since last season. Your menu pricing is based on old numbers.
"Inventory is always changing dollar values."
Beverage cart blind spots
Stock leaves the room and disappears into the course. No transfer tracking. No consumption data per cart. At month-end, the numbers simply don't add up.
"We need to know what's coming into each location to get a true sense of consumption."
Most systems aren’t built for clubs
Transfers are a pain. Recipes require duplicate work across revenue centers. Pricing is steep for seasonal operations. You need something built around how a club actually runs.
"Transfers are a pain in the a** with our old system."*
THE WISK LOOP
From first count to full accountability
Four steps that turn manual, error-prone inventory into automated, real-time visibility — across every outlet your club operates.
GOLF CLUB-SPECIFIC FEATURES
Built around how your club actually runs
The WISK mobile app
Built for hotel counting teams
Everything your counting team needs, built into one mobile app.
Live Example — Beverage Cart Flow
How stock moves from your room to the course
THE NUMBERS DON’T LIE
See exactly where your money is going
WISK compares what your POS says you sold (theoretical) against what your inventory shows you actually used (actual). The gap is your variance — and at most country clubs, it's significant.
COMMON QUESTIONS
Everything your team will want to know
Everything you need to know about our platform, plans, and how to make the most of it.
WISK integrates with 60+ POS systems including Lightspeed, Toast, Jonas, and NorthStar. Even where a direct API integration isn't available, we support daily automated sales uploads and manual file imports. Your onboarding rep handles the integration setup for you.
Start to finish — meaning your first real variance report — typically takes 4 to 6 weeks. But you'll start using WISK from day one. On the beverage side, you can do your first inventory the same afternoon. The timeline is mostly us waiting on recipes and invoices from your team.
No. Send us your recipes in any format — an Excel file, a PDF, even a photo of a notebook. Our team maps everything into WISK for you. Food, beverage, cocktails, batch recipes, and banquet menus. You review, we do the work.
Your contract is annual, but we build it around your opening date. If you sign in the off-season and open in April, we extend the first year to cover the ramp-up period — so your subscription starts counting when your operation does.
Absolutely — and it's one of the most common paths for clubs. Start with beverage to get comfortable with the platform and start seeing variance data quickly. Add the food module when your kitchen team is ready. Your data carries over seamlessly.
Yes, each cart (and its storage area) gets its own license. Your central stock room also gets one and acts as the supplier. Carts submit internal purchase orders, stock is transferred and logged, and consumption is tracked per cart. Custom pricing is available for multi-cart setups.
Most clubs start fresh rather than migrate data — and it's actually the cleaner option. Your WISK rep will set up your account, upload suppliers, create your item database from invoices, and map your recipes. You won't miss the old system.
Annual subscribers get a 60-day money-back guarantee. We ask that you do at least two full inventory counts during that period so the system has real data to work with. If you don't see value, we'll refund — no questions asked.