Brand Operations Manager David Selby of Square One Concepts joins Marc Cohen and Rich Sweeney to share how he manages one of Arizona’s largest and most sophisticated beverage programs. David breaks down how his team counts 6,000 bottles, controls 2,100 SKUs, pours nearly 5,000 whiskeys a month, and reduced inventory count time by eight hours.

He explains how Restaurant365 helped cut inventory carrying costs by 24 percent, enabled quick purchase comparisons that used to take weeks, identified price discrepancies across stores, and created a scalable playbook for launching new locations. With growth underway in Scottsdale and beyond, David shares why precision, consistency, and leveraging technology are now essential for every operator.

• Cutting inventory count time by 8 hours saved significant labor across teams of 8 people
• Bourbon & Bones manages more than 2,100 SKUs and counts 6,000 bottles every two weeks
• The bar pours roughly 4,936 two-ounce whiskey pours each month
• Rationalized storage and par levels reduced inventory carrying costs by 24 percent in a year
• Restaurant365 allowed David to run a six-month produce comparison in under 3 hours instead of two weeks
• Consistency across locations is essential when selling bottles ranging from $50 to $7,200