Case Study: The Smoke Shop reduces ordering time, tightens inventory, and gains clear variance visibility with BevSpot

The Smoke Shop - Customer Case Study

The Smoke Shop is a three-location Boston‑area BBQ and smokehouse group whose Director of Operations, Ian Grossman, and Chef de Cuisine Will Salazar were struggling to manage a complex beverage program (including 200+ American whiskeys) and consolidate food operations across multiple restaurants. They needed a reliable way to order, take inventory, and track usage and costs across all sites while scaling the business.

They implemented BevSpot Beverage and BevSpot Food to run weekly inventories, build ordering carts, and import POS product mixes for variance reporting, with close support from BevSpot’s Customer Success team. The switch cut weekly inventory time from about 2.5–3 hours to roughly 1.5–2 hours per location, sped up ordering, tightened inventory controls, improved variance visibility so staff can act on losses, and consolidated food invoices and cost tracking into one platform.

The Smoke Shop

Ian Grossman

Director of Operations/Partner