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
Sign up and we'll load your products in, or take twenty minutes with someone who has set this up in a hundred venues.