Bevspot
JULY 29, 2015
Tips For Bar Managers The life of a bartender: getting home in the middle of the night after working a long Saturday night shift. Rolling out of bed early the next morning to start counting bottles. Crunching numbers, sorting papers, and placing orders across multiple distributors. And all the while, constantly pleading: ‘if only there was more time in the day!
Restaurant Law
AUGUST 24, 2015
Is it true that a restaurant owner can make diners pay off their tab by washing dishes? Unlike many other industries, payment for food service generally works on the “honor system,” meaning patrons are generally not expected to pay until the end of the meal. While this arrangement works the vast majority of the time, there have been incidents in nearly every New York restaurant where a diner has faced the embarrassing situation of being unable to foot the bill.
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Bevspot
JULY 29, 2015
The life of a bartender: getting home in the middle of the night after working a long Saturday night shift. Rolling out of bed early the next morning to start counting bottles. Crunching numbers, sorting papers, and placing orders across multiple distributors. And all the while, constantly pleading: ‘if only there was more time in the day! What if there was?
Bevspot
JULY 23, 2015
Regardless of having actually written a review, we’ve all used Yelp. Perhaps the app is on your phone as the first place you turn when hunting down your next meal, or maybe it’s constantly popping up first on your Google search results. Either way, seeing that star rating has no doubt impacted a dining decision or two, in all of us. From a consumer standpoint, Yelp’s role is clear: a convenient endless database of businesses, offering potentially unbiased accounts on anything from fine dining ex
Advertiser: Paycor
HR doesn’t exist in a vacuum. This work impacts everyone: from the C-Suite to your newest hire. It also drives results. Learn how to make it all happen in Paycor’s latest guide.
Bevspot
JULY 22, 2015
We connected with Sara Castellanos of the Boston Business Journal to discuss our recent Series A funding round of $5.25 million lead by Bain Capital Ventures , and our hiring plans: “Greater Boston’s top restaurants including No. 9 Park, La Brasa and Toro Boston are taking a chance on BevSpot , which offers software to better track inventory, automate orders and boost efficiency. […]” Read the full article here → The post Toro, No. 9 Park and other top Boston restaura
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Bevspot
AUGUST 4, 2015
Boston is a small town. As someone who did not grow up here, I quickly grew to appreciate the ease of networking, support, and community in this town. We’re a team. It’s constantly seen in our spirit of sports, our suffering through long winters, and our energy coming out of hibernation when the sun finally shines. We support each other through the hard times and celebrate together in the good times.
Bevspot
AUGUST 4, 2015
Boston is a small town. As someone who did not grow up here, I quickly grew to appreciate the ease of networking, support, and community in this town. We’re a team. It’s constantly seen in our spirit of sports, our suffering through long winters, and our energy coming out of hibernation when the sun finally shines. We support each other through the hard times and celebrate together in the good times.
Bevspot
JULY 27, 2015
We recently covered how efficient inventory management starts with a simple, yet critical calculation: an inventory usage report. You can get this report instantly in BevSpot, or manually with a spreadsheet like the one we’ve made. Now that we know how to calculate usage, let’s dig into what you can do with your usage report. One useful way to utilize an inventory usage report is to set pars.
Bevspot
JULY 27, 2015
Sitting Inventory Sitting bar inventory can often be overlooked as profitable products that are waiting to be sold. While the ultimate hope for all sitting inventory is that it will (at some point) convert to sales—the simple fact is that until it does, it represents critical components in your business. The next time you’re looking at all those full bottles sitting on your shelves, consider them in terms of three important factors: money, risk, and time.
Advertiser: Paycor
HR doesn’t exist in a vacuum. This work impacts everyone: from the C-Suite to your newest hire. It also drives results. Learn how to make it all happen in Paycor’s latest guide.
Bevspot
JULY 27, 2015
We recently covered how efficient inventory management starts with a simple, yet critical calculation: an inventory usage report. You can get this report instantly in BevSpot, or manually with a spreadsheet like the one we’ve made. Now that we know how to calculate usage, let’s dig into what you can do with your usage report. One useful way to utilize an inventory usage report is to set pars.
Bevspot
JULY 27, 2015
Sitting bar inventory can often be overlooked as profitable products that are waiting to be sold. While the ultimate hope for all sitting inventory is that it will (at some point) convert to sales—the simple fact is that until it does, it represents critical components in your business. The next time you’re looking at all those full bottles sitting on your shelves, consider them in terms of three important factors: money, risk, and time.
Bevspot
JULY 23, 2015
Regardless of having actually written a review, we’ve all used Yelp. Perhaps the app is on your phone as the first place you turn when hunting down your next meal, or maybe it’s constantly popping up first on your Google search results. Either way, seeing that star rating has no doubt impacted a dining decision or two, in all of us. From a consumer standpoint, Yelp’s role is clear: a convenient endless database of businesses, offering potentially unbiased accounts on anything from fine dining ex
Bevspot
JULY 10, 2015
Calculating Inventory Usage Successful bar managers will tell you that efficient inventory management is the key to maintaining a profitable bar. To do this, you must understand inventory usage, or how much product a business has used over a time period. Start Your Free Trial With Bevspot Today! If your bar management software or inventory spreadsheets are set up correctly— we’ve got a bar inventory template for you if they’re not—you should be able to access an inventory usage rep
Speaker: James Kahler, COO of Full Course
Ever wondered where to splurge and where to safely conserve when it comes to operating and growing your restaurant? 🤔 Join James Kahler, COO of Full Course and industry visionary, in this new webinar where he'll talk all about best practices to invest in your restaurant's success! Whether you're a new business or an established restaurant, a seasoned pro or a rookie, you'll learn the keys to sustainable success in this competitive industry.
Bevspot
JULY 10, 2015
Successful bar managers will tell you that efficient inventory management is the key to maintaining a profitable bar. To do this, you must understand inventory usage, or how much product a business has used over a time period. If your bar management software or inventory spreadsheets are set up correctly— we’ve got a template for you if they’re not—you should be able to access an inventory usage report.
Bevspot
JUNE 21, 2015
BevSpot was recently featured in the article Introducing new products that save $ and more in FoodserviceEast: “… a new way of beverage product ordering and management that is twice as fast as older methods and can bring major savings to restaurant beverage managers as well as simplifying ordering, inventory and more.” Read more at Foodservice East → The post Introducing New Products that Save $ and More appeared first on BevSpot.
Bevspot
JUNE 21, 2015
BevSpot was recently featured in the article Introducing new products that save $ and more in FoodserviceEast: “… a new way of beverage product ordering and management that is twice as fast as older methods and can bring major savings to restaurant beverage managers as well as simplifying ordering, inventory and more.” Read more at Foodservice East ?.
Bevspot
FEBRUARY 14, 2015
We recently spoke with Rebecca Strong at BostInno about our progress and news of our newest investor: “Shortly after it was founded, BevSpot raised $20,000 from the student-run Dorm Room Fund , and following its product launch in August, the company banked a $700,000 seed funding round. Now, Crawford revealed that Harpoon Brewery co-founder Rich Doyle invested in BevSpot at the end of 2014, and is now also acting as a strategic advisor for the startup.” Read the full article on BostI
Speaker: Lauren Barash, Vice President, Brand Marketing
In an ever-evolving industry, building and retaining loyal customers is critical to the success of any restaurant business. Join Lauren Barash, VP of Brand Marketing at Full Course, as she delves into the world of restaurant loyalty programs, and reveals the top five essential strategies to optimize your approach! This webinar will explore: Loyalty trends and what you should be focusing on 📊 Actionable insights and ideas to help you develop the most powerful and effective loyalty program
Bevspot
FEBRUARY 14, 2015
We recently spoke with Rebecca Strong at BostInno about our progress and news of our newest investor: “Shortly after it was founded, BevSpot raised $20,000 from the student-run Dorm Room Fund , and following its product launch in August, the company banked a $700,000 seed funding round. Now, Crawford revealed that Harpoon Brewery co-founder Rich Doyle invested in BevSpot at the end of 2014, and is now also acting as a strategic advisor for the startup.” Read the full article on BostI
Restaurant Law
AUGUST 10, 2015
What are some scenarios that could give rise to a suspension or revocation of a liquor license in New York? Restaurants, bars and nightclubs expecting to sell alcohol in New York must also be prepared for the bevy of rules and regulations that apply to these establishments – or risk losing out big time. Take, for instance, the Flatiron District’s Pranna Restaurant , which will undoubtedly face closure following a final ruling by the State Liquor Authority revoking its right to sell alcohol on th
Bevspot
AUGUST 7, 2015
If there’s one ideal consistently observed at Bully Boy Distillery , it’s the importance of staying true to your roots. Brothers Dave and Will Willis run the local craft distillery that observes family values and the history of the good old fashioned alcohol industry, with one 600 liter copper pot still. Inspired by their childhood home and family farm, Will and Dave started Bully Boy after discovering a vault filled with pre-prohibition historical craft spirits in the basement of their farmhou
Bevspot
AUGUST 7, 2015
If there’s one ideal consistently observed at Bully Boy Distillery , it’s the importance of staying true to your roots. Brothers Dave and Will Willis run the local craft distillery that observes family values and the history of the good old fashioned alcohol industry, with one 600 liter copper pot still. Inspired by their childhood home and family farm, Will and Dave started Bully Boy after discovering a vault filled with pre-prohibition historical craft spirits in the basement of their farmhou
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How do you stay on top of what your customers are expecting when they step through your doors? Do you know what’s on their mind? How are you going to account for what they’re planning on doing months from now? As we head into 2024, price-related issues are still top-of-mind for restaurant customers after the inflation boom earlier this year. In this new report, we give you the latest insights on consumer spending trends, attitudes on tipping, and how you can respond.
Bevspot
JULY 24, 2015
The word ‘tequila’ tends to evoke a certain stream of thoughts into the average mind. Images of salt, limes, shots, spring break, and margaritas probably fall into the top 5 for most. For other, more extreme cases, memories of blackouts (or lack there of) and body shots bring out feelings of regret. Many think of tequila as the enemy. With our college years and most of our tequila headaches far behind us, it’s time to overcome first impressions and past mistakes; for with a little maturity, enem
Bevspot
JULY 24, 2015
The word ‘tequila’ tends to evoke a certain stream of thoughts into the average mind. Images of salt, limes, shots, spring break, and margaritas probably fall into the top 5 for most. For other, more extreme cases, memories of blackouts (or lack there of) and body shots bring out feelings of regret. Many think of tequila as the enemy. With our college years and most of our tequila headaches far behind us, it’s time to overcome first impressions and past mistakes; for with a little maturity, enem
Bevspot
JULY 23, 2015
BevSpot Co-Founder and CEO, Rory Crawford, connected with Rebecca Strong of Bostinno to discuss the most useful “no” he received, for an article on Boston entrepreneurs: “When one door closes, another opens.” “Every ‘no’ gets you closer to a ‘yes.'” These common motivational quotes may sound cheesy, but there’s still some truth behind them that rings particularly relevant for entrepreneurs—especially during the process of raising fundi
Bevspot
JULY 23, 2015
BevSpot Co-Founder and CEO, Rory Crawford, connected with Rebecca Strong of Bostinno to discuss the most useful “no” he received, for an article on Boston entrepreneurs: “When one door closes, another opens.” “Every ‘no’ gets you closer to a ‘yes.'” These common motivational quotes may sound cheesy, but there’s still some truth behind them that rings particularly relevant for entrepreneurs—especially during the process of raising fundi
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Your Guide to Restaurant Marketing Success Start maximizing ROI and doing more with less with Olo’s ultimate guide to restaurant marketing. In this guide: Strategies to level up in 4 key areas: data, audiences, content distribution, and loyalty Interactive checklists to help you track your progress throughout the year Tips for leveraging guest data across your entire business What you’ll learn: Level 1 | Beginner: Learn how to collect guest data, build a healthy subscriber list, launch personali
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