Case Study: Black Rock Country Club achieves 4-hour inventories and an 8.8% pour cost reduction with BevSpot

Black Rock Country Club - Customer Case Study

Black Rock Country Club, a private golf club outside Boston with three dining venues, struggled with a disorganized beverage program. Dining Room Captain and Sommelier Timothy Gallant relied on shelf‑to‑sheet inventories and scattered ordering, lacked a clear beer/wine/spirits breakdown, and spent days compiling invoices to understand usage.

After onboarding BevSpot, the team switched to mobile inventories and centralized order coding, enabling rotation of inventory duties and smarter par-setting. The club cut inventory time from two days to four hours, reduced sitting inventory, and lowered pour cost by 8.8 percentage points (from ~30% to 21.2%), while gaining sales visibility that’s already helped negotiate better vendor deals and launch a partnership with a local distillery.

Black Rock Country Club

Timothy Gallant

Captain