calculate your savings by controlling liquor sales

[Samsom]

How to calculate the savings and improvment with the LINDBERG & JENSEN liquor dispensing and registration System.
See us at: www.lindberg-jensen.com

In this example we state that a bar has an annual beverage turnover of $ 250.000 with a theroretical purchase value of $ 50.000,
Meaning a theoretical gros margin of 80%.


The advantages are to be found on TWO fronts…

1: advantages on purchases = little turnover-sensitive
2: advantages on sales = very turnover-sensitive
3: many small ones apparently do really make ONE BIG ONE !


ad 1: advantages on purchases = little turnover-sensitive
“because it doesn’t make you sell ONE glass more…”
a: giveaways by staff to friends and girlfriends, sweetharting, own consumptions of staff on duty, own consumptions of staff off-duty, the last beers in a barrel & first beers of a new barrel, restshots of a bottle, etc.
Shal we say…a loss of 5 glasses on any 100 glasses? 5% $ 2.500
b: wrong measures: too large glasses and/or too FULL glasses cost a lot of money…
Shall we say... just 14 glasses pr bottle in stead of
an expected 20 glasses and just 180 glasses of beer pr barrel in stead of 240.. loss
30% $ 15.000

You have not sold just ONE glass more,
But save purely on your purchases $ 17.500


ad 2: advantages on sales = very turnover-sensitive
“because this is LOST and not rung up money turnover”
a: faster serving during peak hours – no waiting time =
selling more glasses pr guest… Agree…?
Shall we say: 1 glass more pr every 20 glasses ? 5% $ 12.500
b: a better presentation of more “costly” drinks =
more sales of more expensive drinks
shall we say: just a 10% more expensive drink
on a total of just 25% of all beverage sales? 2.5% $ 6.250







c: “Aahh, totally forgot to ring it up…”
“Aahh, totally forgot to cash the money..”
“Aahh, totally forgot to put the money in the till…”
Shall we say.. just 5 out of 100 drinks ...? 5% $ 12.500

So you “just DID NOT” sell a lot of glasses or
“You DID SELL them” but did not get any money for them…

total “Lost Turnover” ... $ 31.250


of a purchase value of 20%: so short in Cash: 80% $ 25.000

So: A total amount lost :… $ 42.500

Note: however this example has been taken out of real life, the digits mentioned in the calculations above, may not all
apply, and/or apply simultaneously in your venue !


Note: we noticed in real situations, that the discrepancies mentioned above, almost every time seem to appear slowly but surely: Only a total automatic dispensing subject to control and registration makes the flow of money turn back into the right direction: To your bank account or wallet!

[Frank123]

These systems are a bit cumbersome, we use Infoco (http://www.infocoinventory.com) , there also are other inventory systems, like Bevinco and Accardis, they seem much more cost effective....

[seanjohn]

SERIOUSLY..... There is no liqour system that could stop a bartender from stealing(the cause of MOST inventory problems) and this is coming from a former bartender All these elaborate systems and cash registers only make it easier! Thank You.

[Samsom]

You speak of US known systems....

I could steal from any bar using any of the American made control systems myself. So far you're right!
Based upon these shortcomings a totally new technology has been developed, that, I'm sorry to say to you, makes it really impossible to steal.
Bottles are sealed by the owner or manager. The patended mounted tops cannot serve outside the system. They can NOT be opened with ring-magnets or paperclips a.o. (like f.ex. Bergs or Azbars tops).
The bottles are locked into the racks and cannot be taken out.
Every drop that comes out of the bottles, IS automatically registered. The system knows which bartender is operating the system.
All that can be stolen is money received from the customers that payed for the drink they ordered and received. But NO beverages can be stolen, given away or spilled anymore without the bar-owners knowledge!