Bourbon Steak (Washington, DC)

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"I would highly recommend BEVINCO to others in the industry. It just makes sense. You pay 1% or so of your sales total to save 15-20% of loss, not to mention the increased order accuracy and inventory/ordering time savings "
~Marc Bromley, Director of Food and Beverage, Four Seasons Washington D.C.

Marc Bromley, the Director of Food and Beverage at the Four Seasons Washington D.C., oversees a full-service hotel bar and restaurant that seats over 1000 hotel guests and local residents every week. The hotel restaurant, Bourbon Steak by Michael Mina, opened in late 2008 and was an instant success in the D.C. market. With so many different logistical tasks to manage, Bromley counts on the BEVINCO system to lighten the load.

"BEVINCO is used to improve cost control measures. The system adds a different layer of accountability to the operation. The management knows their results will be reconciled in the reports so it helps them manage in a way that drives positive results. BEVINCO helps people see the error in their ways or the perfection in their ways, depending on the report. It also keeps the theoretical costs where they need to be," Bromley said.

By having BEVINCO perform the weekly thirdparty audits, the management team is provided with the facts to track employee sales, accurate inventory reports, ordering assistance and advice on how to keep improving their operation.

"I always recommend BEVINCO to other hotels. There are plenty of systems out there that can perform this kind of service, but BEVINCO is the absolute best," Bromley said.