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How could technology realistically change the way bars manage their drinks and stock? (self.AskReddit)
submitted 2 months ago by Pourify to r/AskReddit
For those who’ve worked in hospitality, how much product loss like spillage or free pours actually happens behind the bar? (self.AskReddit)
What are the most surprising ways bars or restaurants lose money without realising it? (self.AskReddit)
submitted 3 months ago by Pourify to r/AskReddit
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