Hi D***n, I’m J***e from StrategyBrain,I was impressed by your work growing T***y’s beverage program and your consulting background. We’re looking for a Director of Beverage Innovation & Operations at C***s. Would you be interested in a quick chat to explore this opportunity? Also, what’s the biggest hurdle you’re facing when scaling beverage concepts across venues?

I hear you,balancing fresh menus with consistent team training and unpredictable supply costs is a real juggling act. Can you walk me through which piece feels most challenging right now: rolling out new recipes seamlessly, or keeping your ingredient budgets steady?

I hear you,those volatile spirits costs can really derail your P&L. In this Director role you’d own budget planning and vendor negotiations to lock in steadier rates, backed by forecasting tools that flag price swings well in advance. Does that sound like the kind of support you’re after, or are there other cost headaches you’d want to tackle first?

Our forecasting platform hooks directly into your POS so you get live SKU velocity data and automated alerts when garnishes or disposables spike above your thresholds,letting you tweak par levels on the fly. I’m curious: at T***y, where do you see the biggest waste drain today,over-ordering, stock rotation gaps, or something else?

Absolutely,our system can track and alert on each garnish SKU individually, so you’d know exactly when lemons, limes or basil hit your spoilage threshold and can dial back orders. Out of curiosity, which garnish spoils fastest for you during peak hours?

Absolutely,our system predicts spoilage on each SKU and can trigger an alert a few hours before your basil hits its spoilage threshold, so you’re tweaking pars mid-shift rather than at day’s end. You can even customize how far in advance you want that heads-up. For a Friday night rush, would a three-hour warning give you enough time to pull back orders, or do you need a tighter window?

Our spoilage engine actually recalibrates every 15 minutes using live POS data, so even during sudden surges it stays within a very tight accuracy range. And yes,you can have those alerts pushed straight to your phone, email, or even Slack, not just the dashboard. When a Friday-night rush sends basil usage through the roof, what’s your team’s go-to workaround to keep pars dialed in?

I totally get it,those mid-shift basil counts can really throw your bar team off their rhythm. How much time are you losing per shift on these ad-hoc checks, and do you see that bleed into guest wait times or even team frustration?