Six ways in. One system underneath.
Hospitality is the hardest version of the problem: perishable stock, split shifts, thin margins and a queue that will not wait. Solve it there and a lot of other businesses come along for free.
Who runs on Woosh
Built for food and drink. Not limited to it.
The hard parts of hospitality — timing, wastage, split shifts, thin margins — turn out to be the hard parts of a lot of businesses.
Restaurants
Coursing, table plans and a pass that keeps up
Full service, where the timing of the room is the product.
- Floor plan with seat-level ordering and transfers
- Course firing paced to how the table is actually eating
- Split bills by seat, item or share, at the table
- Recipe costing that shows margin per dish, not just per category
- Booking-aware rostering so Saturday is staffed for Saturday
Cafés
Eleven seconds a coffee, and the regular's name
Where speed at the counter is the whole business, and the same forty faces come back every week.
- One-tap favourites and modifier sets built for a morning rush
- Milk, shot and syrup variations without a nested menu
- Loyalty that recognises the regular before they order
- Pre-order and pickup so the queue starts before they arrive
- Wastage tracking on the things that actually go off
Takeaway & QSR
Four delivery apps, one kitchen screen
Where the marketplaces are both your best channel and your worst margin.
- Marketplace orders injected straight into the queue, no second tablet
- Channel-specific pricing so commission does not eat the dish
- Stock-outs hidden across every channel at once
- Prep timers and driver-arrival pacing
- Margin reported per channel, so you can see which ones are worth it
Bars & pubs
Tabs that hold, stocktakes that reconcile
Where the variance between what you poured and what you sold is the whole margin.
- Open tabs held against a card, transferable between staff
- Pour sizes and glassware costed down to the millilitre
- Keg and bottle stocktake by area, on a phone
- Happy hour, member and function pricing by time and room
- Gaming, bistro and bar revenue separated in reporting
Retail
Variants, barcodes and stock you can trust
Bottle shops, delis, providores, gift shops — anywhere the product list is long and the stock file has to be right.
- Size, colour and pack variants without duplicating products
- Barcode scanning at the counter and on the receiving dock
- Purchase orders against par levels and supplier catalogues
- Click-and-collect from the same stock file as the shelf
- Stock visible across every site in the group
Services
Anything with a bay, a chair or a booking
Car washes, salons, workshops, clinics. Same problem, different uniform: a queue, a roster, consumables and a customer you want back.
- Bookings and walk-ins on the same queue
- Service packages, memberships and prepaid passes
- Consumables depleted per job, exactly like a recipe
- Technician and bay utilisation reported alongside revenue
- Repeat-visit reminders triggered by what was last done
We were paying four vendors to not talk to each other. Now the roster builds itself off the forecast and I can see food cost by Tuesday instead of the end of the month.
See it on your own menu
Start a free trial and we'll load your products in, or take twenty minutes with someone who has set this up in a hundred venues.