STOP POURING PROFITS DOWN THE DRAIN!
F&B managers, restaurant owners, and Bar Rescue junkies are all too familiar with overpouring. According to the Hotel Business Review, “Shrinkage accounts for billions of Dirhams of in losses annually” for bars in the UAE. When it comes to any kind of beverage, the amount you’re serving needs to be exact. If you want to save your money instead of watching it go down the drain, keep reading to learn how overpouring and spills can cost your bar huge bucks…and what you can do to keep your costs down.
Identify Common forms of loss
There are many opportunities for theft behind a bar. Bartenders are working often without direct supervision. They steal from the bar and its customer because it is easy, hard to detect and almost impossible to prevent on a permanent basis. The temptation by handling large sums of cash and dealing with a liquid inventory that cannot be controlled at the end of the shift is overwhelming. Hardly any employee takes constantly caution against spilling and spitting. The calculated portion size of a drink is not guaranteed with free pouring. Those facts very often make the difference between financial success and failure for bar owners and beverage managers.
SOLUTIONS WE OFFER
Maximizing profits in your beverage operation begins with asking the right questions. Knowing what’s going on in operations allows you to hold staff accountable.
We can help.
There is only one way to maximize efficiency in your beverage operations. You must gather and measure operational data. But what data? And how should you measure performance? Even if your liquor costs appear low and you’re meeting your budgets, that doesn’t mean your bartenders are pouring consistently and efficiently.
we can help you build and manage an efficient beverage operation, using the tools and techniques of the IT analytics industry. And gathering, storing and processing data is just the beginning. Using analytics software and a relational database, we create the data warehouse structure and measurement methodologies necessary to extract maximum value from the transactional data generated by your beverage operation. Then we monitor your operations to ensure your staff is pouring according to your standards. And if something doesn’t measure up, we alert you.
Setup and Configuration
- Set success metrics
- Baseline data: one year prior to installation, to provide a baseline of costs
- Best Practices/Training for managers and bar staff
Reporting & Analysis
- Average pour amounts, relative to target
- Beverage revenue and cost, per outlet, property, and portfolio
- Recommend changes to improve performance
- Ensure receivers are online
- Provide alerts upon prescribed events or thresholds
- Identify problem areas
Phone: +971 4 320 8450