The Straight Up Blog

How to use Bar Inventory Software to Set Your Bar Inventory PAR Level
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Restaurant Inventory - April 26, 2021

How to use Bar Inventory Software to Set Your Bar Inventory PAR Level

Krista Dinsmore Author at Sculpture Hospitality
How to Calculate Your Bar or Restaurant Inventory Usage
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Restaurant Inventory - April 21, 2021

How to Calculate Your Bar or Restaurant Inventory Usage

Krista Dinsmore Author at Sculpture Hospitality
Sculpture Hospitality’s Inventory Management Solution Makes the News!
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Company News - April 15, 2021

Sculpture Hospitality’s Inventory Management Solution Makes the News!

Krista Dinsmore Author at Sculpture Hospitality
Bar Inventory Spreadsheet or Bar Inventory System: What’s Best?
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Restaurant Inventory - April 13, 2021

Bar Inventory Spreadsheet or Bar Inventory System: What’s Best?

Krista Dinsmore Author at Sculpture Hospitality
Should You Use a Loss Leader Pricing Strategy in Your Restaurant?
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Restaurant Inventory - April 08, 2021

Should You Use a Loss Leader Pricing Strategy in Your Restaurant?

Krista Dinsmore Author at Sculpture Hospitality
4 Reasons Why Restaurant Inventory Management Matters
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Food Inventory - April 06, 2021

4 Reasons Why Restaurant Inventory Management Matters

Krista Dinsmore Author at Sculpture Hospitality
Bar Inventory Best Practices: How to Prevent Overpouring
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Bar Inventory - March 25, 2021

Bar Inventory Best Practices: How to Prevent Overpouring

Krista Dinsmore Author at Sculpture Hospitality
Bar Inventory Management: How to Reduce Liquor Shrinkage
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Controlling Costs - March 23, 2021

Bar Inventory Management: How to Reduce Liquor Shrinkage

Krista Dinsmore Author at Sculpture Hospitality
FIFO Vs LIFO Vs WAC: What Restaurant Inventory Costing Method is Best?
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Restaurant Inventory - March 15, 2021

FIFO Vs LIFO Vs WAC: What Restaurant Inventory Costing Method is Best?

Krista Dinsmore Author at Sculpture Hospitality
Bar Inventory: What is Pour Cost Percentage and How is it Calculated?
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Bar Inventory - March 05, 2021

Bar Inventory: What is Pour Cost Percentage and How is it Calculated?

Krista Dinsmore Author at Sculpture Hospitality
Your Complete Bar Inventory Management Glossary of Terms
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Bar Inventory - March 03, 2021

Your Complete Bar Inventory Management Glossary of Terms

Krista Dinsmore Author at Sculpture Hospitality
Restaurant inventory: How Menu Engineering Can Boost Your Profits
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- March 01, 2021

Restaurant inventory: How Menu Engineering Can Boost Your Profits

Krista Dinsmore Author at Sculpture Hospitality