Case Study: Dak & Bop cuts weekly inventory time and boosts bar profitability with BevSpot

Dak & Bop - Customer Case Study

Dak & Bop is a Houston-based Korean fried chicken restaurant founded by husband-and-wife team Jason and Mary Cho in 2014. With no prior restaurant experience, Mary needed a way to track bar inventory and measure profitability to make more data-driven decisions about the beverage program.

Mary implemented BevSpot herself to gain visibility into pricing, inventory and ordering. Using BevSpot’s pricing and inventory tools she overhauled the cocktail menu, removed underperforming draft lines, repriced the whiskey list, cut weekly inventory time by 2–3 hours, and improved employee accountability—resulting in a more profitable, manageable bar program and ongoing operational insights.

Dak & Bop

Mary Cho

Owner and Manager