The room

Bisous is one of Amsterdam's more legendary rooms. Bourgeois French cooking, a serious wine list, and an interior nobody forgets: red on red, Mondriaan panels across the ceiling, lip-shaped lights down the dining room.

The bar matches it. A long cocktail list, two glass-fronted wine fridges, and a wall of bottles behind the pass. It is a single site carrying the drinks list of somewhere much bigger.

What was not working

The hardest thing to count in a bar like this is the measuring. Part-used bottles, different brands, getting the levels right. All of it done by hand, on spreadsheets, with someone writing numbers down as they went.

It took long enough that it only happened once a month.

Doing it by hand, you lose your whole energy for the day. Once a month, because who wants to do that more often?

Nine out of ten bar managers skip this job. It matters, but it is brutal. In a big place with thousands of bottles, counting by hand is close to impossible.

How it runs now

Karmin opens Peckish and films straight through the app, walking the bar the way he always has. The AI identifies and counts every bottle as he goes, including the part-used ones. He reviews the results on his iPad afterwards. No paper, and nobody walking behind him writing numbers down.

In the beginning, Peckish had to learn our bottles too. Now it is solved and it runs smoothly. It learns quickly. After a couple of times, the system adjusts and knows your stock perfectly.

What changed

The count stopped being a monthly ordeal and became a weekly habit. Fifteen minutes for the whole bar means it happens in high season, when the stock moves fastest and knowing what is there actually matters.

I already recommend Peckish to other bar managers in Amsterdam. Most of them are on older systems that are not really smart, so it still costs them time and effort.