Increasing Bar & Restaurant Profits Across Auckland

Sculpture has been in place in all venues across Savor Group since 2019. The volume of transactions for both sales and purchases in a fast paced hospitality environment would require a significant investment in systems and controls to be able to deliver the oversight needed to manage stock on a daily basis. Sculpture provides a cost effective way to achieve those outcomes without the burden of that investment. The Sculpture team are professional, responsive, and provide high quality insights into managing our business that we’re able to incorporate into our significant level of analysis at the right time, resulting in a better outcome everywhere.

I've used Sculpture's services for over 15 years now-and for good reason. You might ask, Why would you pay someone to do your stocktake?The answer is simple: hospitality runs on tight margins, and unfortunately, not all staff are always 100% honest. Whether it's inaccurate counts or a sense of entitlement, the risks are real. By bringing in an independent company like Sculpture, we safeguard against discrepancies and promote accountability. While we can't catch everything, having Sculpture involved helps keep everyone honest. 

The online reporting is exceptional. From tracking usage and GP to identifying dead stock, it's all invaluable. Our business is very cocktail-heavy, and doing a stocktake internally would be a logistical nightmare. But with Sculpture, it's never a problem. They manage everything-whether it's pre-batching, new cocktail recipes, or anything else. We just send them an email, and it's sorted. Need to check a recipe? It's all online. They can even assist with stock control by creating par levels that the team can use to order accurately-saving time and reducing over-ordering. 

The team are excellent communicators and 100% reliable. I've been in hospitality for over 20 years, and I would never run a venue without them. Whether I have one site or five, Sculpture is a non-negotiable part of my operation.