Woody Wu · Forward-Deployed AI · AI for Bars
AI for Bars
Your margin leaks between the count and the POS. So do your nights off, answering messages about Saturday.
Remote first · Canada and the United States
THE PROBLEM THIS SOLVES
Bars run late, lean and busy, and the admin lands on whoever is left after close: the booking messages, the count, the supplier order, the variance nobody has time to chase.
The money is usually in two places: the pour cost gap between what was counted and what was sold, and the group bookings that went to the bar that replied first.
WHERE THE HOURS GO
Group and event bookings.
Enquiries for birthdays, work drinks and buyouts answered with a priced package the same day, for you to approve.
After-hours questions.
Hours, reservations, the menu, whether there is a cover, answered from your own information while you sleep.
Pour cost and variance.
The weekly count compared with what the POS says was sold, and the products where the gap is growing flagged before it becomes a month.
The spec library.
Every cocktail's spec, batch recipe and garnish, answerable by a new bartender mid-shift, with your house notes on how it is made here.
Supplier orders.
Par levels against the count, and a draft order for you to approve, instead of a list written at two in the morning.
Event nights.
Menus, staffing notes and the prep list for a busy night drafted from the booking and last time's numbers.
WHAT I WOULD LEAVE TO PEOPLE
The bar itself: the welcome, the read of who has had enough, the decision to cut someone off, and every call about safety. Anything involving money. The system counts and drafts; a person decides.
HOW IT WORKS
1. The Service Audit.
One to two weeks inside the operation. A ranked decision document: which of these workflows is worth automating for you, what each costs you today in hours, and what to leave alone.
2. The deployment.
The winning workflow built on the systems you already run, with a person approving anything that reaches a guest and a full record of what the system did.
3. The Standard.
Every month, proof that it is still earning, in your numbers: hours reclaimed, errors avoided, revenue protected, and what my own measurement got wrong that month.
HOW IT IS MEASURED
In your numbers, not a vendor's. Before anything is built I measure the workflow as it runs today: how many hours, how many errors, how many enquiries that went unanswered. After it is live I measure it again the same way.
Every figure comes with the error rate of the tool that produced it. I do not quote a saving I have not measured in your building.
THE FEE
From $3,500 CAD: the Service Audit, fixed price, for a single property or venue. You own the document whether or not we go further.
The deployment is quoted after the audit, because the honest number depends on what the audit finds. If you proceed, the audit fee is credited toward it.
WHY ME
I have built and run beverage programs, priced lists by what guests actually order, and closed out the count at the end of a long night. I build the systems myself, so the person who reads your bar is the person who builds for it.
You can see the work: The House Somm, a live AI sommelier that holds a real wine list without misquoting a price, and The Triage, a free tool that reads a task you describe and tells you whether it is worth automating.
WHAT I DO NOT DO
I do not sell software licences, take a cut from any vendor I recommend, or automate anything that needs a person. If you are in my own city, I will tell you so and point you toward someone good.
TO START
Tell me what is quietly costing you time. One sentence is enough, and I will tell you plainly if it is not worth automating.
DIRECT ANSWERS
How can AI help a bar reduce pour cost?
By comparing the weekly count with what the POS says was sold, product by product, and flagging where the gap is growing, so a variance is caught in a week rather than a quarter. The Service Audit measures where your bar loses the most before anything is built. From $3,500 CAD.
Can AI handle bar event bookings?
It can draft a priced reply from your packages the moment an enquiry arrives, for you to approve and send, which is usually the difference between winning the booking and losing it to the bar that answered first.