A simple drink on the house. A spilled glass of wine. A generous shot of bourbon. To most patrons, they are the everyday scenarios that are part of running a restaurant. But one local entrepreneur says they are also examples of how alcohol can play a role in putting a restaurateur out of business.
“It’s staggering,†said John Corcoran, a Millis resident and 12-year veteran of the wine industry. “It’s the tiny nickels and dimes that kill restaurants.
To help restaurants save those nickels and dimes, Corcoran recently became a franchisee of Bevinco, a global liquor auditing and consulting service that helps restaurateurs keep better track of their alcohol inventories and sales to increase profits. More.