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The In’s & Out’s of Inventory

As supply and demand concerns change, so should the way you approach to inventory. Here are a few insights to ensure you’ll continue keeping...

How to Winterize Your Patio

Outdoor dining has been a big part of survival for our industry in the age of the COVID-19 pandemic, and it's a topic we've...

Improve Your Inventory Control

With so many challenges to deal with during the pandemic—from fewer customers to increased sanitation to shifts in staffing—inventory control might be the last...

Why You Should be Cross-Training Your Staff

In the age of COVID-19, not only are bar and restaurant owners struggling to turn a profit due to reduced seating in their establishments,...

Has Your Bar Considered a Safety Surcharge?

As different regions begin to open up in the midst of the COVID-19 pandemic, business and restaurant owners are faced with new safety standards...

How to Increase Your Profits with Reduced Capacity

As bars and restaurants begin phased reopenings around the country amidst the COVID-19 pandemic, many venues are restricted to an opening capacity of 50%...

Is Your Bar Ready for the New Normal?

As states around the country start to get the green light to open within certain restrictions and guidelines, now is the time for bars...

How To Reduce Dead Stock and Improve Your Cash Flow

The last few weeks of the COVID-19 pandemic have been a roller coaster ride of uncertainty. There are many topics and issues to think...

COVID-19 Stories: How a Restaurant Transformed into a Grocery Store

When Oceans 234 Owner Danielle Rosse was recently faced with closing, she contemplated what her next move should be. Many restaurants were pivoting to...

Tips for Preparing Your Bar for a COVID-19 Shutdown

If you are affected by mandatory or voluntary closures due to COVID-19, Sculpture Hospitality has put together some helpful tips that have been shared...