Category Archives: Testimonials

Here it right from our customers.

Linger

What’s your business concept?

Street food. A way to intimately connect with communities different from our own. All around the world “Street Food” is vibrant, social, humble and diverse. Our’s is a singular menu that embraces diversity: of food, people, ethnicities, cultures and life.

Why did you decide to have a trial of Bar-i’s liquor inventory system?

We have an strong emphasis on food but sometimes the bar program doesn’t receive as much attention. Our chef owner is more focused on the food and trying Bar-i gave us a chance to add their expertise to our bar business.

What do you like about Bar-i’s liquor inventory service?

It’s really tailored to our business model. Being a locally run, independent restaurant we sometimes have quirky ways of doing things. I like how Bar-I has taken the trouble to make their system work with our existing systems. Also that they really care about our liquor cost and it’s not simply doing a job. They’ve become part of our management team.

What do you dislike about the liquor inventory service?

When we don’t figure out where the missing product went. It forces us to confront issues when they’re here every Wednesday so things they uncover are addressed rather than being lost in the list of 10 other projects we have going on.

What challenges have you experienced?

Organizing everything behind the bar. Making people accountable for the things we need to improve. Generally it’s easier to keep the existing systems even if they’re not the most efficient so the challenge to switch over to a better way of doing things.

How do the bartenders react?

They’ve reacted well. We’ve seen a big improvement since we started with the system. We are fortunate to have such experienced staff so they see the point of using a tool like this.

What would you say to an owner considering a trial of Bar-i’s liquor inventory system?

You’ll save money.

Check out Linger’s website

Bol

What’s your business concept?

We represent ourselves as casually refined dining experience which happens to have 10 lanes of bowling. We have a world class food menu and an in-depth beverage program.

Why did you decide to have a trial of our liquor inventory system?

It sounded like a great idea. Bar-i presented an awesome concept so we said why not?…Let’s see what it does. We already had an inventory program set in place but let’s see if people that do this for a living can’t do it better than us and it turned out to work amazingly.

What do you like about the liquor inventory service?

We enjoy the fact that after taking all the time that Bar-i spends making our reports, they break it all that down so you can see every little detail on there. There are certain things that we couldn’t do ourselves for example with the Accountability. Bar-i has obviously perfected the service they sell and it helps out a great deal being able to see where everything’s going.

What challenges have you experienced using our liquor inventory software and reports?

I think the only real challenge have been administrative such as gathering all the invoices and receipts the first few times we used the service. Gathering all that information and finding a convenient system to make the information available. It’s quite easy and very user friendly.

How do the bartenders react to our liquor inventory reports?

The barstaff have been fine. They haven’t felt like they’re under a microscope especially when you put it in terms of accountability. After having that conversation that it’s just here for accountability reasons to see if everything is being rung in everyone’s pretty comfortable with it.

What would you say to an owner considering a trial of our liquor inventory system?

I’d definitely say give them a whirl, for sure. It’s definitely been very worthwhile on our end..

Check out Bol‘s own website

The Berkshire

What’s your business concept?

Refined comfort food. Our slogan says it all: “Swine, wine and a good time”

Why did you decide to have a trial of our liquor inventory system?

I had tried Bevinco at the suggestion of a friend. Initially we saw good success however I didn’t enjoy working with Bevinco. When I found out about Bar-i I was excited to give them a try since I felt the idea was a great thing for restaurants. Really it was a no-brainer to bring Bar-i in.

What do you like about our liquor inventory service?

The ease of the service and being able to put my finger in any bit of loss. Bar-i does all the work then I just take the report and speak to my employees with specific information about what’s missing. Putting a little bit of fear into the employees that we expect them to do an excellent job is immensely valuable.

What challenges have you experienced using our liquor inventory software?

Sometimes the invoices can be a problem which is an annoyance though that is usually due to our systems. Not being consistent with where we keep product also creates a complication but honestly that’s more of a problem for Bar-i.

How do the barstaff react to our liquor inventory reports?

The barstaff don’t always react positively but they do respond to it which I view as a positive thing. We’re probably in a minority of bars since we’ve had the same bartenders for over two years which helps. Another important element has been rewarding managers and bartender based on the results which has been effective.

What would you say to someone who’s thinking of having a trial of our liquor inventory system?

Do the trial immediately and you’ll see what a difference it makes: Every bar out there is losing product. Every bar is loosing money no matter what you think. You’ll be fascinated by how much you’re loosing. Just by talking to your staff, they’ll be shocked about the quantity and they’ll realize what they’re doing accidentally that is making product disappear. Just taking that one step (showing your staff the results) will cut your loss in half. When you continue on the program you can use the information to continue to get better and better and achieve that 98 or 99% Accountability which is awesome. You’ll be surprised of the size of the effect when your bar is kicking ass this much.

Check out The Berkshire‘s website

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Buffalo Rose

What’s your business concept?

Buffalo Rose is a locals bar. We have a variety of live music in our venue and our patio is the place to be in the summer.

Why did you decide to have a trial?

To check on my liquor accountability.

What do you like about the service?

Everything. I think you guys do a great job.

What challenges have you experienced?

I have no problems with your work, you guys do a great job.

How do the barstaff react?

They’re more responsible. They know we’re watching it. They know that there is some accountability going on. They know they’re gonna get audited so it’s not just wide open. If things go badly, they know we’ll be having a conversation about it.

What would you say to someone who’s thinking of having a trial?

I would recommend you highly. I would recommend you 100%. It’s a service that I don’t think any business should be without. If you own a store, you do inventory. If you own a gas station you inventory your gas. Any business there is, they always do inventory and have accountability but for some reason bar owners don’t feel they gotta do it. It’s crazy. If you ask bar owners what say Crown Royal costs or how much they go through, they often can’t tell you. So how do they know what’s going on and if they’re making money? So how do they know what’s going on and if they’re making money? Without any accountability they hope that things will balance out and they won’t. If your staff doesn’t know you’re watching, they don’t give a shit about your stuff. I would recommend you to every bar owner.

Buffalo Rose

Woody’s

What’s your business concept?

Just fun. We’re a locals bar where everybody comes in and has a good time.

Why did you decide to have a trial?

You seemed like good guys and I saw the value in getting some help. It helps with the responsibility of owning a bar.

What do you like think about the service?

It’s good. It gives me piece of mind. It let’s me know what’s going on and I can get other things done. Now I appreciate how quickly those few heavy drinks add up.

What do you dislike about the service?

Sometimes I don’t like the results when we don’t follow through on the recommendations but other than that everything is good. The problems are more on my side. The service is good.

What would you say to someone who’s thinking of having a trial?

Definitely give it a try. You have to do what they recommend and it’ll do you a lot of good for your business.

 

Woody’s Bar and Grill

Westside Cafe

What’s your business concept?

Casual American comfort food in a neighborhood environment.

Why did you decide to have a trial?

Liquor inventory / liquor control. I always thought it was curious that bars have the same people pouring as they have doing inventory. That’s just not right. The owners could pile inventory onto their plate but it usually doesn’t get done well if that is the case. Having a third party come in and do it just makes total sense if you think about it.

What do you like about the service?

Automated. Set it & forget it. I just review the reports once completed & take the appropriate action.

What benefits have you seen since using the service?

Our shrinkage has decreased: Before we began regular inventory audits, around one in every five servings used was going missing through overpouring and other issues. Using the detailed information we receive in our Bar-i reports, we were quickly able to reduce the shrinkage to less than one in twenty servings (80% to 95% Accountability). The effect on our liquor cost has been significant.

What challenges have you experienced in using the service?

It’s been pain free. Great service offered.

Westside Cafe

Mellow Mushroom

What’s your business concept?

A badass pizza joint with a focus on premium ingredients and premium beers. We appeal to a range of consumers from vegans to carnivores with beer bellies.

Why did you decide to have a trial?

I decided to take a trial of Bar-I because the value of the information…… is that it allows us to manage our bar business a lot more closely. Plus we can look at historical and trend data.

What do you like about the service?

I like the concise and easy-to-digest format of the reports.

What do you dislike about the service?

We had an issue early on where counting errors were not being identified and therefore the reports sometimes had errors. After speaking with Bar-i about it they developed a variance report which we now use to catch and fix any errors so they don’t end up in our reports. The fact they made a significant change to their system based on our feedback speaks volumes about how they operate.

What would you say to an owner that is thinking of having a trial?

I would tell anyone who is serious about their bar business to give Bar-i a shot. It will make you take a deeper look at your bar operations and will only make your business better.

Mellow Mushroom

The Hornet

What’s your business concept?

Primarily an upscale pub serving innovative comfort food with a little international flair. We have an eclectic crowd anywhere from the neighborhood tattoo artist, to local business people and even the police force. Whether you’re looking for a burger and a PBR or a nice piece of fresh fish with a martini, we’re the place.

Why did you decide to have a trial?

I decided to have a trial based on the amount of time I don’t have: Obviously setting up a proper inventory system takes a lot of time as far as spreadsheets and such. Just to see what you guys could do and see if it could save me a significant amount of time.

What do you like about the service?

What we like about the service is detailed results. We like tracking the progress and having the ability to see how we’ve improved since we started with your inventory system. I like the fact we’re making more money and also the fact it shows us where our price points could be off and where adjusting them could make us more money. Again I also like that it saves me time!

What do you dislike about the service?

That it costs money. There’s not too much to dislike other than the cost but you end up saving more money than it costs.

What challenges have you experienced?

A problematic draft system (laughs). Getting our POS system in line and making sure it’s as accurate as can be and that our drink recipes are consistent. Back to the draft; the challenge is using the information to figure out what the underlying problems are.

How have the bartenders reacted?

The bartenders have reacted very well since the beginning: Liquor costs have dropped. They react positively because they like to see results, they like to know they’re making a difference and they don’t want to be the one that’s letting the group down.

What would you say to someone who’s thinking of having a trial?

Why not? I like to think we run a fairly tight ship here and yet we still have room to improve so why wouldn’t any other bar owner. For the minimal cost involved it’s well worth it in what you can save and most importantly what you can learn.

Check out the Hornet’s own website

Highland Pacific

What’s your business concept?

Restaurant/ bar specializing in seafood and oysters. Live music and a strong emphasis on customer service.

Why did you decide to have a trial?

A good friend of ours, Andy Ganick from the Berkshire, recommended it. We could kind of see things slipping from our own end but we couldn’t identify it down to the decimal. Bar-i came in and solved that problem.

What do you like about the service?

How exact and precise it is.

What do you dislike about the service?

I don’t dislike anything. I like the full service though we’ve currently only used it for a short while.

What challenges have you experienced in using the service/ how do the bartenders react?

It’s basically just accountability. We found that the bartenders that are suspect react the greatest. The challenges are getting people to manage everything that’s poured.

What would you say to an owner who’s thinking of having a trial?

I’d say do it, no questions asked.

Highland Pacific

Eric’s – Downstairs at Breckenridge

What’s your business concept?

Downstairs at Erics is a family sports bar. High volume; pizza, beer, and burgers. 14 HD tv’s and family fun.

Why did you decide to have a trial?

When I first saw the brochure, I thought: “Oh great, somebody is selling me a scale and some software. I don’t have the time to be counting all that shit.” Then I saw that Bar-i does all the counting, and at a reasonable price, so I decided to give them a try. (Downstairs at Eric’s uses the full service option)

What do you like about the service?

It gives me a reliable way to keep track of inventory that requires only a small amount of my time and effort, without relying on my staff (the people that we are checking in on) to do it. At first it was hard to let strangers into our business to this degree, but now I see the value of having an outside contractor do it.

What benefits have you seen?

The major benefit has been to our bottom line. In one year we will have reduced our liquor costs by more than 4%. With our volume, that comes to about a $41,000 increase in gross profit on bar sales. I believe that we will be able to keep these gains and increase them in the future with the help of Bar-i. Other benefits include a much better idea of exactly where our product is going, better control over liquor comps, a great reduction in waste, and a curtailment of bartender drinking that we have been struggling with for years.

What challenges have you experienced?

The challenges have been mostly been in the tuning of the POS system to reflect the actual usage, and in the tuning of the staff to reduce waste and keep accurate track of product through the POS.

Check out Downstairs at Eric’s website