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This video is part of the "Why Bar-i" video series that delves into the high level reasons why you might consider using Bar-i as your beverage inventory provider. In this video we discuss the fact that most bars pour significantly more alcohol than what they sell. In actual fact, difference is usually 15%. While most bars know there will be a difference they don't take the time to precisely compare these two things so they can capture those losses as additional profits.
Explains how Bar-i offers live setup support and account manager services every time you count your bar's inventory to address the problems associated with self-service beverage inventory.
For more information about the BAR-I Inventory Management System, please visit: https://www.bar-i.com/
For helpful articles about restaurant and bar management, please visit: https://blog.bar-i.com/
Instead of pretending your bar inventory results will magically be error free, this video shows how Bar-i leans into the opportunity they present. We use a dedicated workflow to investigate errors so results are more accurate, staff receives specific feedback to help them perform better and actual variances are confirmed so they can be resolved. The result is error-free results that help you make data-driven decisions and increase profits at your bar by 30%.
For more information about the BAR-I Inventory Management System, please visit: https://www.bar-i.com/
For helpful articles about restaurant and bar management, please visit: https://blog.bar-i.com/
Beverage inventory systems that don't include hardware force users to lookup items by name and estimate inventory levels by eye. At Bar-i we leverage barcode technology and Bluetooth scales to deliver the World's Fastest and Most Accurate Bar Liquid Inventory.
For more information about the BAR-I Inventory Management System, please visit: https://www.bar-i.com/
For helpful articles about restaurant and bar management, please visit: https://blog.bar-i.com/
This video explains Bar-i's three distinct levels of bar inventory analysis: counting only, Liquor Cost by Category, and down to the Serving Results. Understanding these levels and where the current process sits allows potential clients to evaluate our holistic approach to using inventory to run profitable bars.