How Precision, Consistency, and Data Discipline Drive Growth at Square One Concepts

Bourbon, bones, and big numbers. Brand Operations Manager David Selby of Square One Concepts joins hosts Marc Cohen and Rich Sweeney to break down how precision, data discipline, and a massive beverage program power the growth of one of Arizona’s most successful restaurant groups.

From managing 6,000 bottles, 2,100 SKUs, and nearly 5,000 monthly whiskey pours, to cutting inventory counts by eight hours and reducing carry costs by 24 percent, David shows how Restaurant365 helps transform operations, scale new locations, and eliminate costly inconsistencies across restaurants.

Learn how a pastry chef turned private chef turned multi-unit operator uses data to train teams, monitor variances, control waste, and build a plug-and-play system for future expansion.

If you care about cost control, consistency, staff buy-in, and using the right tech stack to fuel growth, this episode is for you.

• 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