Sculpture Hospitality Gold Coast franchisee, Brad Legassick, is setting a new standard for how to manage bar & restaurant inventory. His commitment to clients & focus on inventory control, supplier management & the ordering process is changing the way hospitality venues handle inventory, ordering and suppliers.
My focus is the customers & service, Brad & his team give me the freedom & time to do that…
Brad & the Sculpture Hospitality team have been working with me for the past 4 years. The weekly bar inventory audits & monthly kitchen stock takes provide the Mano’s team with all the data we need to improve our operational efficiency & bottom line.
Sculpture Hospitality’s reliable & consistent service delivery allows the Mano’s team to focus on customer service, preparation & promotions. Leaving the drudgery of stock takes & spreadsheets to the experts!
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.
