HOW WE DO IT
A small increase in pour cost can mean a BIG shortage in registered sales. 

Frequently, Bar and Restaurant Owners ask:
“What can your Liquor Auditing System do for me that I can’t do for myself?

Trying to identify shortages is like looking for a Needle In A Haystack.  Recipe drinks are on the menu - doubles, martinis, daily drink specials, wines sold by the glass-½ litre-and bottle, promos, etc.  A lot of Liquor is served from the same bottle at different prices.  Each price has a different pour cost.  How do you identify what was served correctly and what was not?  Identifying unauthorized shrinkage really IS like LOOKING FOR A NEEDLE IN A HAYSTACK.  The best way to find that needle is to create a way to REMOVE THE HAY.  When you do that, the only thing left is the needle.  That is how our Liquor Auditing System works:

1)   It calculates the amount of liquor dispensed from each bottle to 100^th of an ounce.
2)   It then uses your recipes and regular sales data from the POS to trace every ounce back to the appropriate bottle with the appropriate retail price.
3)   The amount of product used is compared to the amount that SHOULD HAVE BEEN USED.

The result is the precise amount of UNAUTHORIZED SHRINKAGE as well as HOW it went missing.  All of the impediments that obscure your DESIRED pour cost have been removed. The System has found the needle in the haystack.  You will know precisely what your Pour Cost SHOULD BE and how to achieve it - Not simply what it has been or how it compares to an arbitrary figure from last week or last year.  You Have discovered your Perfect Pour.

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Pacific Beverage Controls
1002-1111 Beach Avenue
Vancouver, BC V6E 1T9
Tel: 604-662-7265
Toll Free 1-877-317-0007
Fax: 1-866-206-2347