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 ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.