Your Complete Buyers' Guide to Food &

Beverage Inventory Management Systems

Looking to Improve Visibility and Control Over Your Restaurant
or Bar’s Inventory? Here’s Everything You Need to Know About
Selecting the Right Inventory Management System.
CONTENTS

Introduction 03

What is a Food & Beverage Inventory Management System, 04

and Why it’s Important

What are the Benefits of an Inventory Management System? 05

Can’t I Just Use a Manual Spreadsheet to Manage My 07

Inventory?

What Inventory Costing Method Should You Use on Your 09

System?

How to Calculate Your Pour Cost 11

How to Calculate Your Food Cost 12

How Much Does an Inventory Management System Cost? 14

Why an Inventory Management System and Expert Support 15

Go Hand-in-Hand

Contact Sculpture Hospitality 16

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INTRODUCTION

A r e y o u s t r u g g l i n g w i t h h i g h c o s t s i n y o u r r e s t a u r a n t o r b a r , w i th no
real visibility into where your business is losing money?

F o o d a n d b e v e r a g e i n v e n t o r y m a n a g e m e n t is c r u c ia l .

W i t h a r o u n d 2 5 t o 3 5 p e r c e n t o f a r e s t a u r a n t ’ s o p e r a t i n g b ud g e t
d e d i c a t e d t o p u r c h a s i n g f o o d (t h a t ’ s n o t e v e n t a k i n g i n t o ac c o unt
b e v e r a g e i n v e n t o r y c o s t s f o r t h e b a r ), p r o p e r i n v e n t o r y m a na g e m e nt
can significantly improve expected revenue.

I n v e n t o r y m a n a g e m e n t i s t h e p r o c e s s i n w h i c h y o u r b u s i n e s s m o ni to r s
a l l o f i t s s t o c k . T h i s p r o c e d u r e i n v o l v e s y o u r r e s t a u r a n t o r b a r ta k i ng
r e g u l a r i n v e n t o r y c o u n t s ( w e e k l y , m o n t h s o r q u a r t e r l y ), a l lo w i ng y o u to
m o n i t o r e x a c t l y w h a t i n v e n t o r y y o u h a v e a n d w h e r e i t ’ s b e i ng us e d .

T h i s p r o c e s s w i l l h e l p y o u r b a r o r r e s t a u r a n t t o f i n d w h e r e m o ne y i s
being wasted, improve your ordering processes and drive up
profitability.

T h e k e y t o a n y s u c c e s s f u l b a r o r r e s t a u r a n t i n v e n t o r y m a n a g e m e nt
s t r a t e g y i s t h e i m p l e m e n t a t i o n o f a n i n v e n t o r y m a n a g e m e nt s y s te m .

T o h e l p g u i d e y o u t h r o u g h t h e p r o c e s s o f f i n d i n g a s o f t w a r e s o l uti o n
t h a t w o r k s f o r y o u r o r g a n i z a t i o n , w e ’ v e c r e a t e d t h i s c o m p l e te b uy e r ’s
g u i d e t h a t l o o k s a t w h a t a n i n v e n t o r y m a n a g e m e n t s y s t e m i s , w h y i t’s
use is more successful than a spreadsheet, how your business will
benefit from its use and how much these systems cost.

W e h o p e t h i s b u y e r s ’ g u i d e h e l p s t o a n s w e r s o m e o f y o u r i n v e nto r y
management system questions!

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WHAT IS A FOOD & BEVERAGE
INVENTORY MANAGEMENT SYSTEM
AND WHY IT’S IMPORTANT

A restaurant or bar inventory management system is a software

platform that is designed specifically to help your business improve
ordering, reduce bar shrinkage, record your inventory and provide
i n s i g h t f u l d a t a t h a t a l l o w s y o u r r e s t a u r a n t / b a r t o m a k e m o r e s tr a te g i c
inventory decisions.

B u t h o w d o e s i t h e l p y o u r b u s i n e s s a c h i e v e t h i s ? T h r o u g h i ns i g h tf ul
a n a l y t i c s t h a t l o o k a t y o u r b u s i n e s s ’ s i n v e n t o r y p r o c e s s e s at a g r a nul a r
level.

By using automated technology to track your food and beverage

inventory, an inventory management system provides your bar or
r e s t a u r a n t w i t h t h e f u n c t i o n a l i t i e s y o u n e e d t o p e r f o r m p r e c i s e c o unts
and analyze the performance of your inventory processes.

T h e r e s u l t ? I n c r e a s e d c o s t s a v i n g s a n d s m a r t e r i n v e n t o r y d e c i s i o ns th a t
significantly improve the profitability of your bar.

L e t ’ s t a k e a l o o k a t s o m e o f th e b e n e f i t s o f a f o o d / b e v e r a g e i nv e nto r y
management system in more detail.

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What are the Benefits of an Inventory
Management System?

There are a number of reasons why restaurant and bar owners will
b e n e f i t f r o m i n v e s t i n g a n d i m p l e m e n t i n g a n i n v e n t o r y m a n a g e m e nt
system into their accounting processes, here are a few of the key
benefits.

C o m p l e t e v i s i b i l i t y i n t o y o u r in v e n t o r y
L o s i n g m o n e y i n f o o d a n d b e v e r a g e i n v e n t o r y i s e a s y t o d o , b ut i t c a n
h a v e a h u g e i m p a c t o n y o u r b o t t o m l i n e . T h r o u g h t h e u s e o f a n i nv e nto r y
m a n a g e m e n t s y s t e m , y o u w i l l h a v e c l e a r v i s i b i l i t y o f w h a t ’ s c o m i ng i n
and out of your restaurant or bar. You know exactly where you are
e x p e r i e n c i n g i n v e n t o r y i n e f f i c i e n c i e s t h a t a r e a f f e c t i n g y o ur
profitability.

Cost savings
Poor food and beverage inventory control is
actually one of the leading causes of lost money
for bars and restaurants. Put a stop to those
hidden costs by using an inventory management
system to gain complete visibility and analytics
into your inventory processes and decisions.

Improved ordering decisions

How are you supposed to know how much of each
product you are supposed to order if you have no
insight into how much you are using? It’s
impossible! An inventory management system
gives you the analytics you need to optimize your
inventory order, ensuring you always have the
r i g h t a m o u n t o f p r o d u c t i n s to c k .

Improved efficiency
Are you still analyzing your inventory counts using
manual spreadsheets? Inventory management
software will automate these backend processes,
g i v i n g y o u m o r e a c c u r a t e i n s ig h t s a n d a l l o w i n g

5
your team to focus on higher-value
responsibilities.
All of These Benefits
Better customer satisfaction Lead to Higher Profits
When customers visit your
restaurant, they expect to be able to Profit margins are
order their favourite dish. If you typically incredibly
can’t deliver that due to a product slender in the
shortage, it has a serious impact on hospitality industry, and
not only customer satisfaction, but that means successful
also customer loyalty as well. Your inventory management
ability to meet customer is crucial, for your bar or
expectations, revenue targets and restaurant. After you
profit goals is directly influenced by account for the
your ability to successfully manage ingredients, the venue,
your restaurant inventory. the staff and all of your
business’s daily
Reduced waste operations, there may
Restaurants are unpredictable, and only be a small profit on
without proper inventory each menu item.
management procedures products
can easily become unaccounted for. This means that one
In fact, shrinkage (commonly known small miss-calculation in
as variance) caused by theft, product your pricing, or a hiccup
spoilage, breakage, spillage or human in your inventory
error is a common issue for most counting, could seriously
restaurants, and without proper impact how much profit
inventory management you won’t your business brings in.
even have the visibility to see that An inventory
it’s happening. management strategy
that uses insightful
The benefits of successful software will ensure
inventory management are endless your business is
for your restaurant or bar, and can profitable.
result in huge ROI. The cost savings
and improved profitability you
realize will ensure your
r e s t a u r a n t / b a r h a s a l l t h e d a ta i t
needs to grow!
CAN’T I JUST USE A MANUAL
SPREADSHEET TO MANAGE MY
INVENTORY?

A s a b a r o r r e s t a u r a n t o w n e r y o u k n o w j u s t h o w i m p o r t a n t i t i s to k e e p
track of your inventory.

A c c u r a t e d a t a i n t o y o u r i n v e n t o r y l e v e l s g i v e s i n s i g h t f u l a na l y s i s a r o und
how your business is financially performing; what your periodic
a u t o m a t i c r e p l a c e m e n t ( P A R ) l e v e l s h o u l d b e f o r e a c h i t e m (th e i d e a l
a m o u n t t o o r d e r ) ; w h e r e y o u r b u s i n e s s i s m i s s i n g p r o d u c t s; a nd a h ug e
n u m b e r o f o t h e r f i n d i n g s - w e c o u l d d i s c u s s t h e b e n e f i t s o f a c c ur a te
inventory data forever!

T h e p r o b l e m i s , m o s t b a r s a n d r e s t a u r a n t s a r e s t i l l u s i n g p e n, p a p e r a nd
m a n u a l s p r e a d s h e e t s t o k e e p t r a c k o f i n v e n t o r y c o u n t s a n d a na l y ze th a t
information.

S p r e a d s h e e t s a r e a n i n e f f e c t iv e m e t h o d o f g a t h e r i n g a n d ana l y zi ng
inventory data.

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U s i n g s p r e a d s h e e t s r e q u i r e s a h u g e a m o u n t o f w o r k , t h e y le a d to h um a n
e r r o r t h a t r e s u l t i n d a t a i n a c c u r a c i e s , t h o s e u s i n g t h e m t y p i c a l l y d o n’t
h a v e t h e i n - d e p t h h o s p i t a l i t y i n v e n t o r y k n o w l e d g e t o a n a l y ze g r a nul a r
d a t a s u c h a s v a r i a n c e o r p o u r c o s t , a n d t h e y s t o p y o u r b u s i ne s s f r o m
a u t o m a t i n g p r o c e s s e s a n d i n t e g r a t i n g i n v e n t o r y c o u n t s w i t h o th e r
s y s t e m s s u c h a s y o u r p o i n t o f s a l e (P O S ).

A l l o f t h i s r e s u l t s i n a s e r i o u s l a c k o f v i s i b i l i t y a n d c o n t r o l o v e r y o ur
restaurant or bar’s inventory.

I n v e s t i n g i n a n i n v e n t o r y m a n a g e m e n t s o l u t i o n f o r y o u r r e s ta ur a nt o r
b a r i s a w a y f o r y o u r b u s i n e s s t o a u t o m a t e a n d m a n a g e i t s i nv e nto r y
processes in one centralized and easy-to-use platform.

T h i s c a n h e l p y o u n o t o n l y s t r e a m l i n e a l l p r o c e s s e s a s s o c i a te d w i th
i n v e n t o r y m a n a g e m e n t , b u t a l s o g a i n c o m p l e t e c o n t r o l a n d v i s i b i l i ty
i n t o y o u r c u r r e n t i n v e n t o r y . T h r o u g h i n s i g h t f u l a n d a c t i o n ab l e d a ta , y o u
c a n m a k e s t r a t e g i c d e c i s i o n s t h a t d i r e c t l y i m p a c t t h e p r o f ita b i l i ty o f
your restaurant or bar.

T h e r e ’ s s i m p l y j u s t n o w a y o f a c h i e v i n g t h i s b y m a n a g i n g y o ur f o o d a nd
beverage inventory using spreadsheets.
WHAT INVENTORY COSTING METHOD
SHOULD YOU USE ON YOUR SYSTEM?

I f y o u ’ r e c o n s i d e r i n g i n v e s t i n g i n a n i n v e n t o r y m a n a g e m e n t s y s te m ,
t h e n y o u ’ r e p r o b a b l y w o n d e r in g h o w y o u w i l l b e t t e r c a l c u la te y o ur f o o d
and beverage costs using the software.

T h i s i s a h u g e p o i n t , s i n c e t h e s u c c e s s a n d p r o f i t a b i l i t y o f y o ur b us i ne s s
depends on accurate inventory data that guides smarter decision
making.

P a y t o o m u c h f o r y o u r s t o c k a n d c h a r g e t o o l i t t l e f o r y o u r m e nu i te m s
a n d y o u ’ l l b e l o s i n g o u t o n a h e a l t h y p r o f i t m a r g i n , b u t p u r c h a s e th e
r i g h t a m o u n t o f s t o c k a t t h e r i g h t p r i c e s - a n d w o r k o u t t h e o p ti m um
p r i c e t o s e t y o u r m e n u i t e m s - a n d y o u ’ l l b u i l d a h i g h l y p r o f i ta b l e
business.

T h e r e a r e t h r e e p r i m a r y a c c o u n t i n g m e t h o d s t h a t r e s t a u r a nts a nd b a r s
can use to determine their costs:
1. F i r s t - i n , f i r s t - o u t ( F I F O )
2. L a s t - i n , f i r s t - o u t ( L I F O )
3. W e i g h t e d a v e r a g e c o s t ( W A C )

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L e t ’ s d i v e i n t o t h e s e i n a l i t t l e m o r e d e t a i l s o y o u c a n c h o o s e th e
methods that work best for your business.

First-in, first-out (FIFO)

T h e F I F O c o s t i n g m e t h o d a s s u m e s t h a t t h e g o o d s a r e s t a u r a nt
p u r c h a s e s f i r s t a r e t h e g o o d s t h a t i t u s e s (a n d s e l l s ) f i r s t t o c a l c ul a te
c o s t o f g o o d s s o l d ( C O G S ) . T h e r e m a i n i n g i n v e n t o r y i n t h e r e s ta ur a nt
c o n s i s t s o f t h e m o s t r e c e n t p u r c h a s e s a n d i s a c c o u n t e d f o r a t th e
good’s current cost.

Last-in, first-out (LIFO)

A r e v e r s e a p p r o a c h t o F I F O , L I F O v a l u e s i n v e n t o r y o n t h e a s s um p ti o n
t h a t g o o d s p u r c h a s e d l a s t a r e s o l d f i r s t a t t h e i r o r i g i n a l c o s t. T h i s
m e t h o d a s s u m e s t h a t t h e o l d e s t g o o d s c o n ti n u e t o r e m a i n a s e n d i n g
i n v e n t o r y , w h i l e t h e n e w e r a n d m o r e e x p e n s i v e g o o d s a r e us e d f i r s t,

Weighted average cost (WAC)

G e n e r a l l y c o n s i d e r e d t h e m i d d l e g r o u n d b e t w e e n F I F O a n d LIF O , W A C
u s e s t h e a v e r a g e u n i t c o s t t o c a l c u l a t e C O G S a s o p p o s e d t o th e o l d e s t
or newest.

H e r e a t S c u l p t u r e H o s p i t a l i t y w e r e c o m m e n d t h a t t h e F I F O a c c o unti ng
method is the one that most restaurants and bars use, since it is a
t y p i c a l w o r k f l o w f o r m o s t r e s t a u r a n t s t o a v o i d p r o d u c t s p o i l a g e a nd
expiration.

H o w e v e r , w e w o u l d b e m o r e th a n h a p p y t o d i s c u s s w i t h y o u th e p r o s
and cons of each method to make sure that you are using the
accounting method that works best for your unique business.
HOW TO CALCULATE YOUR
POUR COST

One of the most important metrics to calculate for bars

and restaurants when using an inventory management
system is pour cost.

Pour cost is the percentage of costs that your drinks

cost compared to your bar’s resulting sales from those
products. This enables your bar to measure its gross
profit margin on each product or recipe.
Wh a t p o u r c o s t
For example, if your bar’s pour cost is 20 should you be
percent for all of its beer, liquor and wine, then aiming for?
your business has made 80 percent in gross
Despite this being one
profit from all of the alcohol that your bar has
of the most common
sold.
questions we receive
here at Sculpture
Pour cost relies on effective bar inventory
Hospitality, there’s
management counts and point-of-sale system
really no such thing as
sales data. You can calculate it by:
the “ideal pour cost”. It
entirely depends on your
( W h o l e s a l e p r i c e o f t h e p r o d u c t / r e t a il p r ic e )
business. It depends on
x 100 = pour cost percentage.
your costs, pricing, how
long you are open for
The most important aspect of this calculation is
and your bar’s sales mix.
to figure out the wholesale cost and retail
For example, a nightclub
price for a specific quantity. For example, if a
would generally need a
bottle of Budweiser costs $1 and you sell it for
far lower pour cost than
$4, then your pour cost is $1 ÷ $4 = .25 and .25
a sports bar since it’s
x 100 = 25%. This calculation is typically done
open significantly fewer
on an individual product/menu item, to
hours each week.
measure how much you make from every item
you sell through your point-of-sale.

T h e r e s u l t ? Y o u w i l l b e a b l e t o i d e n t i f y w h e r e y o u a r e l o s i ng m o ne y th r o ug h
l i q u o r s h r i n k a g e , a s w e l l a s g a i n i n s i g h t i n t o y o u r b a r ’ s t o p a nd w o r s t
performing products.
11
HOW TO CALCULATE YOUR
FOOD COST

To manage your costs and

improve your restaurant’s
profitability, it’s crucial that
your business not only knows
exactly how much you are
spending when you order
new stock - but also how
much of that inventory
you're actually using.

T h e f i r s t s t e p o f t h i s i s t o u n d e r s t a n d y o u r f o o d c o s t p e r c e n t a g e.
F o o d c o s t i s t h e r a t i o o f a r e s t a u r a n t ’ s c o s t o f i n g r e d i e n t s (f o o d
i n v e n t o r y ) a n d t h e r e v e n u e t h a t t h o s e i n g r e d i e n t s g e n e r a te w h e n th e
m e n u i t e m s a r e s o l d ( f o o d s a l e s ). F o o d c o s t i s e x p r e s s e d a s a
percentage.

F o r e x a m p l e , i f a l l o f t h e i n g r e d i e n t s y o u u s e d t o c r e a t e y o ur s p a g h e tti
a n d m e a t b a l l d i s h c o s t $ 4 a n d y o u s e l l t h a t d i s h o n y o u r m e nu f o r $ 1 0 ,
then your food cost percentage would be 40 percent.

It’s typically advised that food cost percentage should be between

2 8 a n d 3 5 p e r c e n t f o r o p t i m u m in v e n t o r y p e r f o r m a n c e .

T o g o o n e s t e p f u r t h e r , y o u n e e d t o u n d e r s t a n d y o u r r e s t a ur a nt’s f o o d
v a r i a n c e. V a r i a n c e , o r s h r i n k a g e , i s a te r m u s e d t o d e s c r i b e t h e
d i f f e r e n c e b e t w e e n w h a t i s e x p e c t e d a n d w h a t a c t u a l l y h a p p e ne d .

V a r i a n c e i s s i m p l y t h e d i f f e r e n c e b e t w e e n h o w m u c h y o u s p e nd o n a
product, compared to the actual usage amount cost.

For example, if your actual inventory usage is $100 of cooked chicken

b u t y o u r p o i n t - o f - s a l e ( P O S ) s y s t e m s a y s y o u o n l y s o l d $ 9 0 w o r th o f

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12
cooked chicken, your variance will be -$10. That means $10 of cooked
chicken is unaccounted for.

T h e c a l c u l a t i o n i n t h i s s i t u a t i o n w o u l d b e $ 1 0 (t h e v a r i a n c e
amount)/$100 (the usage amount cost) - 10%.

I f y o u r i n v e n t o r y u s a g e a m o u n t a n d y o u r s a l e s d a t a d o n ’ t e q ua te , th e n
t h a t ’ s g o i n g t o p u s h y o u r o v e r a l l f o o d c o s t p e r c e n t a g e u p , m a k i ng y o ur
menu items more expensive to create.

U n d e r s t a n d i n g y o u r f o o d c o s ts a s w e l l a s y o u r f o o d v a r i a n c e , g i v e s y o u
t h e o p p o r t u n i t y t o b e t t e r c o n t r o l y o u r i n v e n t o r y a n d m a k e c h a ng e s th a t
directly impact the profit margin of your menu items.

13
HOW MUCH DOES AN INVENTORY
MANAGMENT SYSTEM COST?

O n e o f t h e m o s t c o m m o n q u e s t i o n s w e r e c e i v e f r o m r e s t a ur a nt a nd b a r
owners here at Sculpture Hospitality is ‘how much does a
food/beverage inventory management system cost?’

W h i l e t h e r e a r e c o m p a n i e s o u t t h e r e w h o w i l l c h a r g e y o u f o r th e i r
s o f t w a r e w i t h o u t r e a l l y t a k i n g t h e t i m e t o u n d e r s t a n d y o u r b us i ne s s , i n
r e a l i t y t h e r e ’ s n o o n e p r i c e d s o l u t i o n t h a t f i t s a l l w h e n i t c o m e s to
inventory management.

E a c h r e s t a u r a n t a n d b a r h a s th e i r o w n r e q u i r e m e n t s , o b j e c ti v e s a nd
g o a l s , a n d t h a t m e a n s e a c h b u s i n e s s r e q u i r e s a u n i q u e i n v e nto r y
management software service.

That's why Sculpture Hospitality provides a full suite of services, from

j u s t t h e s o f t w a r e t o a c o m p l e t e w h i t e g l o v e s e r v i c e i n w h i c h o ur l o c a l
i n v e n t o r y m a n a g e m e n t s p e c i a l i s t c a n o r g a n i z e , m a n a g e a n d a na l y ze
your company’s entire inventory management process.

Want to learn more? Get in touch with us today!

(1)888-238-4626 | sales@sculpturehospitality.com | sculpturehospitality.com

14
WHY AN INVENTORY MANAGEMENT
SYSTEM AND EXPERT SUPPORT GO
HAND-IN-HAND

Software is crucial to successful

food and beverage inventory
management, but it’s also
beneficial to have an inventory
specialist to guide you through
the process.

It’s a common mistake for many

bar and restaurant owners to rely
on technology forums and

c u s t o m e r s u p p o r t t o m a x i m i z e t h e i r u s e o f a r e c e n t l y i m p l e m e nte d
b a r / r e s t a u r a n t i n v e n t o r y m a n a g e m e n t s y s t e m . T o t r u l y o p t i m i ze th e R O I
you realize from the use of an inventory management system,
technology must be combined with expert advice.

U n f o r t u n a t e l y , t h e v a s t m a j o r i t y o f b a r a n d r e s t a u r a n t i n v e nto r y
management software providers don’t provide this service. They simply
l i c e n s e t h e u s e o f t h e s o f t w a r e t o r e s t a u r a n t / b a r o w n e r s and th e n l e a v e
i t u p t o t h e m t o f i n d t r e n d s a n d p a t t e r n s i n t h e a n a l y t i c a l d a ta .

T h a t ’ s w h e r e S c u l p t u r e H o s p i t a l i t y i s d i f f e r e n t . W e h a v e l o c a l i nv e nto r y
m a n a g e m e n t s p e c i a l i s t s w h o u n d e r s t a n d h o w t h e s o f t w a r e w o r k s a nd
h o w t h e d a t a c a n b e u s e d t o p r o m o t e g r o w t h f o r y o u r s p e c i f i c b us i ne s s .

N o t o n l y h a v e w e d e v e l o p e d a n i n n o v a t i v e f o o d a n d b e v e r a g e i nv e nto r y
m a n a g e m e n t s y s t e m , w e h a v e t h e e x p e r t s t o h e l p y o u i m p l e m e nt i t
successfully.

(1)888-238-4626 | sales@sculpturehospitality.com | sculpturehospitality.com

15
N o m a t t e r w h e r e i n t h e w o r l d y o u r b a r o r r e s t a u r a n t i s l o c ate d , o ur
t e a m o f i n v e n t o r y m a n a g e m e n t s p e c i a l i s t s a r e a l w a y s a v a i l a b l e to o f f e r
y o u r b u s i n e s s i n p e r s o n ( o r v id e o c h a t ) s u p p o r t .

W e w i l l e n s u r e t h a t y o u r i n v e n t o r y m a n a g e m e n t s y s t e m i s c us to m i ze d
p e r f e c t l y f o r t h e u n i q u e r e q u i r e m e n t s o f y o u r b u s i n e s s , a n d y o u k no w
exactly how to leverage the data to boost profitability.

16
 CONTACT SCULPTURE HOSPITALITY
T h ro u g h a m u t u a l p a s s i o n f o r t h e h o s p i t a l i t y i n d u s t r y , S c u l p t u r e
H o s p i t a l i t y w a s f o u n d e d i n 1 9 8 7 a s t h e p i o n e e r i n g c o m p a n y to d e v e l o p
b a r a n d r e s t a u r a n t i n v e n t o r y m a n a g e m e n t s o l u t i o n s . S c u l p tur e ’s
i n n o v a t i v e s o l u t i o n s h a v e r e v o l u t i o n i z e d i n v e n t o r y p r o c e s se s , h e l p i ng
bars and restaurants across the hospitality sector to become more
efficient and profitable.

S i n c e t h e c o m p a n y w a s f i r s t f o u n d e d , S c u l p t u r e H o s p i t a l i t y h a s e x p a nd e d
worldwide with more than 370 successful global franchisees who love
p r o v i d i n g e x p e r t i n v e n t o r y m a n a g e m e n t s o l u t i o n s t o b u s i n e s s e s i n th e
hospitality sector.

T o l e a r n m o r e , v i s i t S c u l p t u r e H o s p it a l it y : s c u l p t u r e h o s p i t a l i t y . c o m

SCULPTURE HOSPITALITY
Toronto Corporate Office
601-505 Consumers Road
Toronto, ON M2J 4V8
Canada
+1 888.238.4626