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Bar-i Liquor Inventory Systems hates when your bar loses money. One of the biggest ways bars and restaurants lose money is through uncontrolled liquor costs as a result of ineffective liquor inventory. The traditional method of liquor inventory involves a simple clipboard and eye-balling the amounts in half-used bottles. This method leaves a lot of room for human error.
A collection of 30-second videos showing viewers how they can halve the time they spend counting their bar's inventory. How to count 500 items per hour whilst also increasing accuracy and auditability of those counts.
A collection of videos showing viewers how they can make counting count by going over themes such as shrinkage levels, servings sold vs servings poured, actual liquor costs vs achievable liquor costs, and drink pricing, among others. Get started now!