Dive Into Your Inventory Data (and Add Substantial Profits to Your Bottom Line)

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In this seminar, Ian Foster will discuss the basics of inventory management, including tips on how to get inventory right and how to evaluate your food and pour costs. Ian will examine the best ordering practices from our clients. Finally, he’ll share some case studies showing how well designed inventory control can uncover hidden losses from over-pouring and lost sales that will result in several thousand dollars of extra profit every month.

You will learn:

Why take inventory at all?
Inventory basics
Ordering best practices
Analyzing your pour cost and food cost
Advanced inventory management

Tuesday, June 8th at 11AM PDT, 2PM EDT, 6PM GMT

Brought to you by:

Ian Foster, Sculpture Hospitality Regional Director West Coast

Ian Foster joined Sculpture Hospitality in 1991, and has spent over three decades helping hundreds of his clients eliminate over-pouring, mis-ringing and theft from their bar operations.

He has written extensively about improving bar profitability for industry publications such as Santé magazine, The Publican, numerous restaurant association publications from coast-to-coast as well as Robert Plotkin’s Bar Profits newsletter. Ian is also the publisher of several of Sculpture Hospitality’s eBooks.

Together Ian and the California Restaurant Association (CRA) successfully fought to change California’s sales tax laws which the CRA estimates will result in “yearly savings of $3 million to $4 million dollars for CRA members“.

Restaurateur Connection