increase speed of serving and control all beverage sales

[Samsom]

Does your BAR revenue need a boost?

If you use a “Ring system” today:

1. Are you happy with the speed of serving or
are your guests sometimes waiting in a queue?..………
2. Can All bartenders serve simultaneously? …………
3. Can any bartender serve up to 8 drinks
within 30 sec.? …………
4. Are all bottles always in the same place? …………
5. Can you keep your bar a tidy workplace? …………
6. How often did you have service on the
system during the past 6 months? …………
7. Do you sometimes have problems
dispensing or serve wrong measures? …………
8. Are all bottles visible? / How do you display
your liquor assortment? …………
9. Can your dispensing spouts be manipulated
with magnets or other devices?
10. How much time do you spend cleaning tap tops? ………..

European Bar owners, who work with a new Danish dispensing & controlsystem, experienced an increase of revenue of a whole 15% per bottle sold!
For the first time they are sure that every drop is being paid for!
They even increased their liquor sales thanks to much faster serving and a better presentation. . .

Visit www.lindberg-jensen.com to see how they did it!

[Derrick]

Any bar owners check out this link. This product looks amazing, but it also looks very expensive and I don't see any pricing info on the site. This looks like it would solve a lot of problems with bartenders giving out free drinks among other security and control problems. Question I have is, how do the bartenders like this, it seems very hands off?

Thanks,
Derrick

[pouringdude]

We don't have this particular system, however we have one similar to it at the bar I work at.

Good points
1. alcool control
2. easy to learn recipes
3. simple to work

Bad points
1. takes artistry out of bartending
2. customers don't like it
3. makes me feel more like anorder taker.

The system we have most of our bottles are in the liquor room in back. Most rail and call are on the guns. Top shelf he have the pourers in them. With this system you don't need to memorize drink recipes, therefore just about anybody can bartend. You can only have a few set drinks for thay have to be pre-programmed in. I work in a large sports bar mainly pool hall. we have about 35-40 recipes that we use.

Our system incorporates two different types of pouring, as earlier mentioned we have most of our bottles in the back in a rack, with an electric pump pushing the alcohol to the bar. We have two guns similar to a speed gun with lettered buttons. Any button or combination of buttons will let us pour our drinks. The second one is more like the pix of the system linked above. It has a pourer sealed in the top with a ring that slips over the ourer to measure the drink and ring it up on our till.

It pours an accurate drink. Some customers think it is cool some don't like it, they want to see me pour from a bottle. As earlier stated it takes the artistry out of bartending. I can only make a certain number of drinks, instead of a customer coming in and said they heard of this great new drink, I may not be able to pour it for them.

The system cost about 80,000.00 to install. I can understand it from a manager or owners point of view, but as a bartender it kinda ties my hands, I'm more at the mercy of the system and can't always make my customers happy. I seem to spend alot of tiem explaining to customers why I can't make this drink or that, or how the system works to keep them from thinking I'm cheating them. It seems to work well for my customer service skills, after all the boss isn't the one pouring the drink and soing the explaining.

Scoty

I can