Yes. Controlling portions makes for better and more consistant drinks. Better drinks = happier customers. Best way to increase profits and limit costs. National average loss per bottle is + or – 6 oz due to give away and over pouring. Do the math.
The natural pouring motion used to dispense liquor with our system is just as fast and much more precise (no shot glass approximation).
Draft beer is a great source of profit given its low cost.
But how much is really paid for?
The potential for loss is great because bar owners don’t know how much is served let alone paid for.
Our digital flowmeters precision is outstanding. Every ounce of draft beer is monitored as it flows through the lines.
These are usually installed in the cold room, out of sight.
This allows us to discreetly monitor in ounces poured or portions served on each beer line.
Technology behind our systems has been widely in use since the seventies and has dispensed pours in the millions of liters.
Being made accountable will only bother those who might be taking advantage of free pour. (key word being free).
According to the National Restaurant Association (United States), bar owner lose on average 23% of revenues on alcoholic beverage sales.
The units can be tied to a printer, a cash register or to POS systems. The reporting process is not only quick, it is simple. Reporting can be pre-programmed to print reports without you being there, in dollar amounts or shots poured.
These units can be pre-programmed prior to installation so on site, set-up is limited to capping the bottles and the unit is ”plug and play”.
Training is simple. Because it’s all things staffs are already doing. Nothing new and nothing fancy.