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In this video, we show you how you can optimize your pricing using the product level liquor cost which is automatically generated every time you perform a bar inventory count. By monitoring your liquor cost on a product-by-product basis and even at the button level you can stay on top of pricing changes and hit your liquor cost goals.
In this video, we show you how you can manage inventory shrinkage more effectively by measuring the exact number of missing servings and cost at the product level. We also aggregate this data for each Category and show overall loss for your bar. Every bar operator knows they pour more product than they actually sell but this figure is 15% of total usage on average. Precisely measuring shrinkage and putting an exact number and dollar amount onto it is the key to running a more profitable bar.
In this video, we show you how you can compare your actual liquor cost with your Achievable Cost. The Achievable cost shows you what your liquor cost would be each period if every drink was correctly rung into the POS system and poured correctly. This allows operators to aim at a cost that's specific to their bar and includes all the real-world factors that affect your liquor cost rather than aiming at an average liquor cost or industry average.
In this video, we show you how you can identify problematic products by precisely comparing how many servings were sold during the inventory period with how many servings were poured in real life. Monitoring your product by product variances is the key to using liquor inventory as a tool to make your bar more profitable rather than just calculating your liquor cost by category.
In this video, we show you how you can eliminate counting errors by comparing your current count with the expected count. The expected count is automatically calculated by the software using what was previously counted, what was delivered and exactly what was sold.
In this video we show you how you can use the Accountability Percentage that we show on our reports to monitor your bar's current level of inventory shrinkage and cost so you can hold your bartenders accountable.
Shows viewers 5 specific insights that our Down to the Serving approach to inventory provides for your bar. Typical bars pour around 15% more product than they actually sell each period. This results in their overall beverage costs being 3 full percentage points higher than what's achievable.
This video uses specific examples to identify 5 key performance insights that are missing from most inventory systems.
1- See the exact Accountability percentage for every product, category and your overall bar.
2- See the exact dollar amount of your losses for each product and your overall bar.
3- See how your actual liquor cost varies from your Achievable Cost due to product that wasn't accounted for.
4- See actual results after errors have been identified and resolved by our unique Variance Report Process.
5- See how well your managers are executing their inventory counts so we can identify issues and spend less time producing numbers and more time using them to run a more profitable bar.