To help you kick off 2017, we’ve gathered up our 5 most popular (and useful) blog posts over the past year. Read on to get up to speed on essential industry insights that will help guide your restaurant or bar for the New Year!
The company started using Bevinco at The Short North Pint House when it first opened in 2013 after hearing from other operators about Bevinco, along with utilizing the company to help them defend a sales tax audit at one of their older locations. With two locations in the Short North, Corso Ventures has come to rely on Bevinco to assist with bar inventory every week.
Before Corso Ventures started using Bevinco at this bar, their shrinkage numbers were coming in at 21% loss. Now they are consistently under 3%. Chris Corso says he makes back at least 20 times annually Bevinco’s cost of service.
After opening in 2003, the bar was struggling financially. It was obvious to managing partner, Ronnye Farmer that there were irregularities between the amount of product purchased and the return.
With no effective tracking system in place, Farmer found the Bevinco Bar Inventory system provided by Sculpture Hospitality.
Read more to see how the Bevinco solution was able to quickly save this bar.
By 2012, Tim Huels was at a turning point. He’d spent 11 years working his way up from intern to area manager at Enterprise Rent-A-Car in northwest Arkansas, but, he says, “I always said that when I turned 30 I would reevaluate my situation and if I was able to take a risk, I would.” So after his 30th birthday, he found a risk he was willing to take: buying a franchise with Sculpture Hospitality, which helps bars and restaurants run more efficiently via its proprietary inventory-management system and sales and training programs.
Partially Reposted from http://farmhousechicago.com/
Recently a Farmhouse Tavern guest asked owner, TJ Callahan, what he did before he entered the restaurant business. His response was ‘Junior High.”
A career restaurant leader, TJ has done everything you can do in the business from being a fry cook and bartender, GM of a $7MM TGI Friday’s, F & B Director of a ski area to restructuring $200 MM restaurant companies.