A practical way to reduce friction, protect margins and help the team run the bar with confidence.
Daily service creates steady demand and changing patterns.
Lotti’s main bar and a smaller balcony bar for events.
Flexible event spaces where demand can shift from 10 to 120 guests.
It's giving the people running service one clear operational picture — and fewer manual steps between knowing and doing.
Wellstock is designed to support the operational layer, not replace the hotel’s financial systems.
These are cost categories to measure in a pilot — not assumed savings or financial estimates.
Counting, writing and preparing the report.
A faster count and report workflow observed in practice.
One real observation, not a promise of a universal result. The pilot can measure it consistently.
A clear view of what needs attention, before a guest asks for it.
Less recalculation. More consistency from one shift to the next.
Keep the menu, ingredient specs and preparation instructions usable by the team — not buried in separate files.
Give the team a consistent source for recipes and ingredients.
Adjust quantities for the batch or service you need to prepare.
Link ingredients to stock and prep planning, helping expose what is missing.
Whether it’s 10 guests or 120, the event should inform what the team prepares, checks and needs to replenish.
Bring event information into the same operational workflow, instead of rebuilding the plan from emails and spreadsheets.
Turn operational needs into visible tasks the team can act on during prep, service and handover.
When the team records changes in one workflow, managers can spend less time assembling information and more time acting on it.
See what repeatedly runs low, what sits too long and where thresholds need tuning.
Measure time spent preparing batches and chasing recipe information.
Track whether restock, prep and event tasks are completed before service.
The pilot should establish a baseline and validate which metrics are available and reliable.
Events, menus and expected demand.
Recipes, pre-batches and team tasks.
Stock changes, low-stock attention and handovers.
Wellstock supports the operational work around the bar, alongside the systems the hotel already uses.
AI assists that work on top of the same operational data the team already records — no separate inputs, no guesswork.
Ask about stock, restock patterns or event info and get answers from live operational data.
Scan bottles and deliveries straight into stock counts and receiving.
Photograph supplier invoices and delivery notes — line items land in stock automatically.
Generate and style consistent visuals for every drink on the menu.
Event and prep planning suggestions based on expected demand and current stock.
A focused pilot at Lotti’s and the event bar — designed around the work that currently costs the team time.
No need to replace Oracle. Start with the operational workflow.
Let's start at Herengracht, measure what changes, and build from evidence.