BevSpot

Managing multiple locations shouldn’t mean living in your inbox. When every GM is emailing spreadsheets, chasing PDFs, and texting vendor updates... things fall through the cracks. Fast. Read the full breakdown over on our LinkedIn page

Trying to track par levels in a spreadsheet like… 🤯 When your formulas break, the numbers don’t add up, and you’re pretty sure the cells are mocking you. Anyone else feel personally victimized by Excel? 🙋‍♂️🙋‍♀️

Antonio Arias, Sous Chef at Coyote Hills, says it best: “We’ve cut inventory time in half - it’s a big, big change.” Less time counting, more time running your kitchen and delighting guests. Check out how BevSpot helped Antonio and his team take control 👇

Beverage costs silently draining your margins? 👀 You're not alone — and it’s often the little things that do the most damage. Head over to our LinkedIn page for the full breakdown!

How many hours a week do you spend reconciling invoices? Be honest - this one’s a pain point we all know too well. Is it 1 hour? 5? More? Drop your number below and let’s see what the industry average really looks like. 👇

BevSpot users cut inventory time by up to 65% 📲 Count directly on your phone or tablet 📦 Real-time data = fewer mistakes, faster decisions. No more late nights. No more “Did we count that already?” Just smooth, smart, digital inventory - without the headache.

"We're out of stock again." - Your supplier, every. damn. week. Staff reaction? Insert unhinged bartender rage here 😅 Drop a 👍 if you’ve ever had to 86 a top-seller mid-service.

If you could comp one drink this July for every guest, what’s the go-to? 🍸 The staff favorite 🍻 The one that never sits 🍹 The menu sleeper hit Drop yours below — we’re building the ultimate “on the house” bar list 👇

Summer service rush? Deep breaths. Cold drinks. Tighter ops. Check out our LinkedIn post for more info! 🍋🍸 #BevSpot #RestaurantOps #BarManagement #SummerRush #InventoryControl

“Just get the same as last week” - The expensive sentence rinse-and-repeat ordering makes life easier. It also makes your inventory a graveyard for unsold stock. 💡Pro move: Order based on actual usage, not memory.

“It was fine last week.” Five words that sound harmless — but can quietly kill your margins. We broke down the real danger behind this mindset (and what to say instead). 📲 Head to our LinkedIn page to read the full post.

The one report your CFO would frame if your beverage program had a highlight reel, this would be it: ✅ Purchases vs usage ✅ Pour cost trends ✅ Dead stock alerts It’s the kind of report that earns you a "nice work" Slack from upstairs 😉

Sometimes profit isn’t about selling more — it’s about wasting less. Midweek might be slow, but with smart stock management, you’re still in the green. Cheers to the quiet nights. 🥂

Meet “Price Creep” 🐍 One week it’s $18 for a bottle of Tito’s. Next? $21. Suppliers raise prices slowly - so you don’t notice right away. But guess who does? 👀 Your BevSpot report. If you’re tracking it.

Still doing inventory on gut feel and guesswork? That’s not just risky — it’s costing you. We just dropped a new article on LinkedIn all about how bar teams can take back their margins — and ditch the chaos. 📲 Search “BevSpot” on LinkedIn to read the full post.

Lost Wi-Fi? Stuck in the walk-in? Traveling on inventory day? No problem. BevSpot’s got your back. 📲 Read how modern bar teams are making it work — now live on our LinkedIn.

Guests aren’t just drinking less — they’re drinking smarter. 💡 Bars that treat non-alc like a strategy — not a side note — are seeing better margins and stronger brand loyalty. Is your menu ready to meet the moment? Read our full article on LinkedIn!

Shrinkage is real. And it’s killing your margins. We’re talking lost pours, quiet comps, and the “just this once” freebies. It all adds up — and it’s rarely tracked. Time to find the leaks. Then fix them. BevSpot helps you spot the waste before it drains your bottom line.

“That’ll Do” Ordering = 👎 Ordering on gut feel is how bars end up full of dead stock and missing the essentials. 📉 Data-backed ordering doesn’t just save money — it saves your team from the 5pm panic.

Zero-proof is taking over menus — and it's not just soda water and lime anymore. From hibiscus highballs to matcha mojitos, here’s what’s trending in food and beverage this year. 📲 Head to our LinkedIn to read the full 2025 trend report.