Reduce Your Pour Cost
Increase Your Profits
Pacific Beverage Controls Would Like To Show You A New Way To Manage Your Pour Cost And Give You The Tools That Will Reduce It To The Minimum.

Most Restaurant and Bar Owners are aware of the huge shortages that occur regularly as a result  of carelessness or theft.  Using our System, you have the tools to identify HOW those shortages are occurring and HOW to stop them.  Our Patented Inventory Control System is the Original Scan and  Weigh System designed specifically for the Hospitality Industry.  The Perfect Pour Strategy Identifies these Key Factors:

1) WHAT product is short - Every product is tracked individually.
2) AMOUNT of the shortage - Includes special price and recipe calculation. Usage is measured to 100th of an ounce.
3) HOW the shortage occurred - Theft, Excess Spills, Under Charging, Over pouring for larger tips.
4) WHEN the shortage occurred - Spot checks, After hours, Shift Changes.
5) ACTION required to eliminate the problem - Staff  Awareness, Training, Adjustment.

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?  The best way to find the needle in the haystack is to find 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.  

With Pacific Beverage Controls,
  You can discover your PERFECT POUR COST.

Click Here to View Shortage Report by Product

Click Here to View Shortage Report by Category