Podcasts about bevspot

Today we're going to talk about the evolution of product management, and its importance to the customer experience. To help me discuss this topic, I'd like to welcome Nichole Mace, who has spent a career in product management at companies like LastPass, BevSpot, Quilt and Zipcar, and is now VP of Product Growth at Pendo.

Today we're going to talk about the evolution of product management, and its importance to the customer experience. To help me discuss this topic, I'd like to welcome Nichole Mace, who has spent a career in product management at companies like LastPass, BevSpot, Quilt and Zipcar, and is now VP of Product Growth at Pendo.

This time we talked with Rory Crawford, who is the co-founder and CEO of BevSpot which is an all-in-one program management software for the alcohol distribution and food industry. Thanks to Rory’s software, businesses can manage inventory, place orders, and uncover sales performance insights to strengthen the health of their business and run their business more efficiently. In one of the largest industries in the world, restaurants mostly run their business on excel sheets and clip boards, it may difficult to grab attention to your software. Rory’s approach is to offer a lot of helpful free tools to spark interest in their product. Rory shared his knowledge about inbound marketing for an offline driven industry. He has an interesting take on how to use free tools on your webpage and why to not give up on inbound marketing despite the low volume on your keywords in search engines. Do you want to know more about his approach? Tune in..

Hiring bar staff can be tough. Here are some tips to make the interview process more effective. Jaime Oikle from RunningRestaurants.com is with Trevor Bernatchez of BevSpot.com in this "One Question With" episode. - Find more at https://www.bevspot.com & https://www.runningrestaurants.com.

There's a common perception that bartenders steal in one way or another from your bar. We talk about it. Jaime Oikle from RunningRestaurants.com is with Trevor Bernatchez of BevSpot.com in this "One Question With" episode. - Find more at https://www.bevspot.com & https://www.runningrestaurants.com.

"Good help is hard to find." This can certainly be true in the restaurant and bar business. We talk about successful ways to find & recruit staff for your bar. Jaime Oikle from RunningRestaurants.com is with Trevor Bernatchez of BevSpot.com in this "One Question With" episode. - Find more at https://www.bevspot.com & https://www.runningrestaurants.com.

https://www.mixologytalk.com/129 “Inventory” isn’t a bad word! Here’s how to do inventory without the frustration so you can start seeing the benefits for your bottom line!  

 Rory Crawford is co-founder and CEO of BevSpot. BevSpot is a hospitality management software that allows restaurants and bars to monitor and order inventory three times faster and provides visualizations to help identify trends in usage, inventory, profitability, sales, and variance.   In this episode, Rory talks about:   Why building out a prototype allowed him to stand out and attract co-founders   Biggest trends happening in the bar and restaurant industry   Why they wanted to make BevSpot a SaaS (Software as a service) product   What has been keeping the hospitality industry from adopting data-driven, decision-making tools   Rory Crawford   BevSpot   Catalant   SaaStr   Autobiography of Martin Luther King, Jr.   Biography of Winston Churchill   Biography of Albert Einstein   Biography of Benjamin Franklin   No.9 Park   If you liked this episode:   Follow the podcast on Twitter   Subscribe on iTunes or your podcast app and write a review   Get in touch with feedback, ideas, or to say hi: nic {AT} startupbostonpodcast [DOT] com   Music by: Broke For Free

Usquaebach Scotch Whisky Usquaebach is a Blended Scotch Whisky.  We talk with U.S. Brand Ambassador Ryan Judson. Listen with the audio player on this page or ·      On the Bartender Journey web site ·      Subscribe on iTunes ·      Listen on Stitcher Radio ·      Subscribe on Android   The definition of a Single Malt Scotch is a whisky made from Malted Barley at a single distillery. A Blended Scotch whisky is made from Malted Barley, blended with wheat or corn whisky.  A Blended whisky is made from a blend of whiskies from several different distilleries. This does not make one better than the other, though many people have a misinformed preconception that Single Malts are superior.  Education & tasting is the key to overcoming these assumptions. Cocktail of the Week: Usquaebach Old Fashioned ·      3 oz. Usquaebach Reserve Scotch Whisky ·      1 oz. Almond Orgeat ·      3 dashes Orange Bitters ·      Orange Peel ·      Grated Cinnamon Stick Preparation: Stir all first 3 ingredients with ice. Strain over rocks, garnish with the orange peel and grated cinnamon. The Book of the Week is Whiskey Cocktails: Rediscovered Classics and Contemporary Craft Drinks Using the World's Most Popular Spirit by Warren Bobrow. Also coming soon from Warren Bobrow: Cannabis Cocktails, Mocktails, and Tonics: The Art of Spirited Drinks and Buzz-Worthy Libations.  Now available for pre-order. Whisky Live NYC is Feburary 24, 2016.  Use the discount code WLNY16 for 10% off. Our sponsor is BevSpot, who can help you with inventory, ordering, pars, forecasting and more.  Schedule a free online demo today!

Rory Crawford spent four years in San Francisco working in technology banking and investing at J.P. Morgan and General Atlantic before co-founding BevSpot.com, designed for […] The post Making your bar more profitable: an interview with BevSpot Co-Founder Rory Crawford appeared first on Bartender HQ, Cocktails, Bar Culture and More..

Paris Cocktails Hear all about the cocktail scene in Paris with author of Paris Cocktails: An Elegant Collection of Over 100 Recipes Inspired by the City of Light.  This book is not just a cocktail book, but a boozy travel guide that can transport you to Paris, even if just in your mind. Its Bartender Journey Podcast # 148. Listen to the podcast with the audio player on this page or: On the Bartender Journey Web Site Subscribe on iTunes Listen on Stitcher Radio Subscribe on Android     BevSpot is Software to manage your entire beverage program.  From inventory to ordering, pour cost and ways to analyze your usage and sales.  They are basically in the business of making your bar run more efficiently and more profitably. CEO Rory Crawford tells us a bit about what it does and how it works.  We are proud to have BevSpot as our new sponsor! Go to BevSpot.com and request an online demo. Cocktail of the Week: Modified Sidecar ·       2 ½ oz Cognac ·       1 ½ oz Grand Marnier ·       1 oz Lemon Juice ·       ½ oz Egg White or Aquafaba Shake with ice and strain into a chilled Coupe or Martini Glass Toast of the Week: Here’s to our bills, and that one day we meet ‘um!

  Our guest this week is Erick Castro from Polite Provisions San Diego.  We talk about Cocktail Creation, Cocktail Competitions, and his new venture Bartender At Large. Its Bartender Journey Podcast # 147. Listen to the podcast with the audio player on this page or: On the Bartender Journey Web SiteSubscribe on iTunes Listen on Stitcher Radio Subscribe on Android   BevSpot is Software to manage your entire beverage program.  From inventory to ordering, pour cost and ways to analyze your usage and sales.  They are basically in the business of making your bar run more efficiently and more profitably.  I had a talk with Co-Founder & CEO Rory Crawford.  He’s going to tell us a bit about what it does and how it works.  We are proud to have BevSpot as our new sponsor! Go to BevSpot.com and request an online demo. Cocktail of the Week: Kentucky Buck 2 ounces bourbon 3/4 ounce lemon 3/4 ounce ginger syrup 1 muddled strawberry 2 dashes Angostura bitters Shake and pour into a Collins glass. Top with club soda and a lemon wheel.Recipe by Erick Castro   Book of the week: The Birth of Bourbon – A Photographic Tour of Early Distilleries by Carol Peachee. Toast of the Week: This is a quote from Charles Henry Baker Jr.’s 1935 book The Gentleman’s Companion  — it wasn’t written as a toast, but it works as one: “ Each  of our experiences that fetches joyous memory of some friend, place or adventure…is flaked with happy memory of a frosted glass, a smile and a sip of something perfect”.  Here’s to us.