Real Results for South Florida Bars & Restaurants
See how local businesses across Miami-Dade, Broward, and Fort Lauderdale are increasing profits with Sculpture Hospitality
The Numbers Don't Lie
Average results across our South Florida client base
Upscale Seafood Restaurant Recovers $3,200 Monthly in Hidden Losses
The Challenge
This high-end waterfront restaurant in Miami Beach was experiencing significant profit drain despite strong sales. The owner suspected issues with food costs and beverage inventory but had no clear visibility. Manual counts were taking 12+ hours per week, and discrepancies between actual and theoretical inventory were exceeding 25%.
The Solution
We implemented Sculpture Hospitality's Full Service plan, conducting weekly counts and providing detailed analysis. Within the first month, we identified overpouring at the bar, portion control issues in the kitchen, and vendor pricing discrepancies that were costing thousands monthly.
The Results
"Working with Frank Castle & Julio Gonzalez transformed our operation. We finally understand our numbers, and our profit margins have never been better. The ROI was immediate."
Busy Sports Bar Cuts Liquor Costs by 12% and Increases Pour Accuracy
The Challenge
A popular Fort Lauderdale sports bar with high volume and multiple bartenders was struggling with liquor cost control. The owner knew there was overpouring and suspected some employee theft, but manual tracking was impossible with their volume. Inventory counts were inconsistent, and ordering was based on guesswork.
The Solution
We started with Shared Service, implementing precise inventory tracking and recipe costing for every cocktail. We set up intelligent PAR ordering based on actual sales data and helped train the bartending staff on proper portion control. Within two months, the patterns were clear.
The Results
"The data Frank Castle & Julio Gonzalez provided was eye-opening. We plugged the leaks immediately and our bottom line improved dramatically. The system more than pays for itself."
Boutique Restaurant Reduces Food Waste by 35% and Optimizes Menu Profitability
The Challenge
An upscale restaurant in Fort Lauderdale prided itself on fresh, seasonal ingredients but was plagued by food waste and unpredictable costs. The chef knew some menu items were more profitable than others but lacked data to make informed decisions. Food cost percentage was hovering at 38%, well above their target.
The Solution
Using our Self-Service platform with ongoing consulting support, we helped them implement ingredient-level tracking and recipe costing. We analyzed menu item profitability and provided recommendations for menu engineering. Smart ordering reduced overstock of perishables.
The Results
"Sculpture Hospitality gave us the visibility we desperately needed. Now we make menu decisions based on data, not gut feeling. Our food costs are under control and we're more profitable than ever."
Trendy Cocktail Lounge Increases Profit Margins by 22% with Precision Tracking
The Challenge
A popular cocktail bar in Miami's Brickell neighborhood featured complex, ingredient-heavy craft cocktails. The owner had no clear picture of actual drink costs and suspected that some "signature" cocktails were actually losing money. Bartender turnover made consistency difficult.
The Solution
We implemented detailed recipe costing for every cocktail, down to garnishes and specialized ingredients. The Shared Service plan included biweekly inventory counts and ongoing profitability analysis. We helped restructure their menu based on actual costs and margins.
The Results
"I had no idea some of our most popular drinks were barely breaking even. Frank Castle & Julio Gonzalez helped us price intelligently and our profitability soared. The insights are invaluable."
Restaurant Group with Multiple Concepts Streamlines Operations Across Locations
The Challenge
A restaurant group operating three different concepts (casual dining, quick service, and fine dining) across Broward County was drowning in spreadsheets. Each location used different systems, making it impossible to compare performance or identify best practices. The owner spent 20+ hours weekly trying to make sense of the data.
The Solution
We implemented Full Service across all three locations, standardizing inventory processes and reporting. The unified platform allowed for easy comparison between concepts and identification of operational efficiencies. We conducted weekly counts at each location and provided consolidated reporting.
The Results
"Having one system across all our concepts changed everything. I can now see exactly how each location is performing and make strategic decisions quickly. Frank Castle & Julio Gonzalez has been instrumental in our growth."
What Our Clients Have in Common
Gained Clarity
Every client went from guessing to knowing exactly where their money was going
Improved Profitability
All clients saw measurable improvements in profit margins within 90 days
Saved Time
Reduced time spent on inventory management by 50% or more
Made Better Decisions
Used data to optimize menus, pricing, and purchasing strategies
Reduced Loss
Identified and eliminated waste, theft, and overpouring
Positioned for Growth
Built solid foundations for scaling and expanding operations
Ready to Write Your Success Story?
Join the growing number of South Florida bars and restaurants that have transformed their operations with Sculpture Hospitality. Let's talk about your goals and challenges.
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