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Consultant, Regional Director
Sculpture Hospitality, Missouri
Membership: International Franchise Association
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We have been working with Sculpture Hospitality for several months now and we’ve seen immediate gains in our liquor control.
Using tools and strategies like liquor inventory controls, their ipar reports, spill sheets, additional systematic controls and staff meetings, we are ordering more efficiently and seeing a significant reduction in employee theft and over-pouring. Our liquor costs have gone down, which saves us money and gives us peace of mind as business owners.
Mitchal and his team have done such a great job, we’ve hired them to manage our food inventory as well so we can reap the benefits in that area of cost and operations too. We’ve had a very good experience working together and believe it’s been well worth our investment.
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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.
Consultant, Regional Director
Sculpture Hospitality, Missouri
Membership: International Franchise Association
