We take the guesswork out of inventory. Our systems and processes create an accurate inventory, compare that to your actual sales, and provide our clients with invaluable data, reporting, and advice on how to maximize their alcohol inventory, brand product ordering, and most importantly...maximize alcohol profits! Engaging in a consultation with us will be the most valuable 20 minutes you have spent in years.
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I would highly recommend Lucy Brown to any bar/restaurant that is interested in keeping costs down and increasing revenue.
Read real-life stories of how Sculpture Hospitality is helping bars and restaurants achieve more profit using our innovative restaurant and bar inventory management solutions.
Sculpture Hospitality helped Saint John Ale House in New Brunswick reduce its pour cost by 7%. The reduction in pour costs boosts profitability.
Sculpture Hospitality helped Vaughn Hospitality Group reach 15% inventory variance improvements resulting in an additional $1200 per week in profit.
Malones estimate that during Covid they were at a 28% pour cost, and after Sculpture, are now sitting at a 16% pour cost reducing it's pour cost by 12%.
Short North Pint House & Beer Garden consistently achieves under 3% shrinkage, allowing the business to make back 20X the annual cost of Sculpture's service.
Sculpture Hospitality offers a unique, expert audit, in which we count and weigh every single item in your bar or restaurants inventory.
Restaurant Consultant
Sculpture Hospitality, Central Maryland
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