Is over-pouring killing your business?

Is over-pouring killing your business?
Controlling Costs, Restaurant Inventory, Bar Inventory - November 07, 2017 Written By: Ian Foster

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You may not think a heavy hand from time to time would cause such a negative impact on your bottom-line, but you might be surprised. Ian Foster explains why over-pouring might be killing your business. See More...


Is over-pouring costing you more than you think? Check out this 2-minute video featuring industry expert, Ian Foster sharing his years of experience. Learn how tightening up on your over-pouring can drastically improve your sales.

 


See Ian Foster Live! Check out the next Bar Institute event happening next week, November 13th-16th in New York, NY. Here are the event details - https://goo.gl/3tqM5D

 

Inventory day is going to be your favorite day

 

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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