A little overpouring here, a few free beers there, a few bottles dropped during the even crush: All may seem innocuous, but these losses can add up to as much as 25 percent of your bottom line. Training and tighter controls can curtail this kind of waste, according to Dan Smith, c.e.o. of Bevintel. His company provides beverage inventory management services for restaurants and bars and lends consulting expertise to the Spike TV show Bar Rescue. Here are seven ways to avoid seeing your ...
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