Are you running the right pour cost?

Are you running the right pour cost?
Controlling Costs, Restaurant Inventory, Bar Inventory - October 20, 2017 Written By: Ian Foster

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Q: Are you running the right pour cost?

A: It’s not that your pour cost is wrong, you're probably working your pour cost out correctly. The problem is... What are you comparing it to? How do you know it is good? See More...

Want to know how to run the right pour cost? Check out this 2-minute video featuring industry expert, Ian Foster sharing his years of experience with pour cost and how you can determine the correct pour cost for your bar.


See Ian Foster Live! Check out the next Bar Institute event happening next week, October 23-35 in Portland, OR. Here are the event details - https://goo.gl/GGgBkQ

Learn how to find hidden money in your bar

About Sculpture Hospitality

Through a mutual passion for the hospitality industry, Sculpture Hospitality was founded in 1987 as the pioneering company to develop bar and restaurant inventory management solutions. Sculpture’s innovative solutions have revolutionized inventory processes, helping bars and restaurants across the hospitality sector to become more efficient and profitable.

Since the company was first founded, Sculpture Hospitality has expanded worldwide with more than 370 successful global franchisees who love providing expert inventory management solutions to businesses in the hospitality sector. 

Are you interested in learning more about our innovative inventory management solutions for restaurants and bars, and how we help with real life experts located around the world? Get in touch with our team today. We would love to help your business save money and improve profit margins. 

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A Complete Buyer's Guide to Food & Beverage Inventory Management Systems

With around 25 to 35 percent of a restaurant’s operating budget dedicated to purchasing food (that’s not even taking into account beverage inventory costs for the bar), proper inventory management can significantly improve expected revenue.

To maximize profits you need to improve visibility and control over your restaurant or bar’s inventory. 

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