Dave love your content. this system is money. Literally. Looking to start my own bar and once everything is lined up, I am all in with your system. Such a great product and thanks for your contributions to the industry.
Hey Dave ! Great video as usual ! I have a problem which I can’t wrap my head around. Here’s the thing. Let’s say that during the service my Chef runs out of Cognac for his flambés and ask a bottle to the bar ( bottle that he will keep afterwards). How do I compute that regarding my bar cost/inventory and my food cost directly related to the kitchen ? Thanks a lot in advance !!
Hey Adrien, good question. So anytime the kitchen uses liquor for cooking, you need to account for it one way or another. You can: 1) make an estimate and ring in however much is left in the bottle into the POS system and comp it. To do this you would estimate how many oz. were left in the bottle and divide it by your shot portion size. For instance, if you have a 1L bottle, it has 33.8 oz. Let's say your shot size is 1.5 oz. If the bottle is about half full when the kitchen takes you can determine that there was about 17 oz. in the bottle. Then divide that by 1.5 oz. to get approximately 11 shots. Ring in 11 shots of Cognac and comp it. Or 2) if you're using something like Bar Patrol App (www.barpatrol.net/) then you would need to enter that bottle as 0.5 bottles in discount mode and it would account for the 1/2 bottle. As far as cost goes, you would account for this on the bar side because you purchased it as a bar COG, not a food COG. I hope that makes sense. Cheers.
@@DaveAllredTheRealBarman Thank you very much for such insight David ! I’m just starting a new job general restaurant manager in a huge place that encompasses a dozen bartender on two separate floors and I would nothing more than using your great system as well as Barpatrol app and the Bluetooth scale for this outlet maybe more in a near future. However, I still have some few more technical questions regarding some of your process, a about the app and the scale and especially your way of spot checking on individual on such a big scale bar/restaurant as mine. Even after read your last ebook several times I’m still wondering a few things to really go the next step with your company. Would it possible to discuss that by email ? Thanks a lot in advance
Hey chessguy, the way we integrate with POS systems is you simply export your sales data to excel and it uploads instantly into Bar Patrol. We have a quick snippet video (under 2 min) that shows you how it works. You can check it out here: vimeo.com/461551171/5883d8d8e9
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Dave love your content. this system is money. Literally. Looking to start my own bar and once everything is lined up, I am all in with your system. Such a great product and thanks for your contributions to the industry.
Likewise
Awesome Dave. This is valuable video till date. Add any more details further
Thank you
Hi, Does this work in the UK and does it integrate with Toast POS?
Hey Dave ! Great video as usual ! I have a problem which I can’t wrap my head around. Here’s the thing. Let’s say that during the service my Chef runs out of Cognac for his flambés and ask a bottle to the bar ( bottle that he will keep afterwards). How do I compute that regarding my bar cost/inventory and my food cost directly related to the kitchen ? Thanks a lot in advance !!
Hey Adrien, good question. So anytime the kitchen uses liquor for cooking, you need to account for it one way or another. You can: 1) make an estimate and ring in however much is left in the bottle into the POS system and comp it. To do this you would estimate how many oz. were left in the bottle and divide it by your shot portion size. For instance, if you have a 1L bottle, it has 33.8 oz. Let's say your shot size is 1.5 oz. If the bottle is about half full when the kitchen takes you can determine that there was about 17 oz. in the bottle. Then divide that by 1.5 oz. to get approximately 11 shots. Ring in 11 shots of Cognac and comp it. Or 2) if you're using something like Bar Patrol App (www.barpatrol.net/) then you would need to enter that bottle as 0.5 bottles in discount mode and it would account for the 1/2 bottle.
As far as cost goes, you would account for this on the bar side because you purchased it as a bar COG, not a food COG. I hope that makes sense. Cheers.
@@DaveAllredTheRealBarman Thank you very much for such insight David ! I’m just starting a new job general restaurant manager in a huge place that encompasses a dozen bartender on two separate floors and I would nothing more than using your great system as well as Barpatrol app and the Bluetooth scale for this outlet maybe more in a near future. However, I still have some few more technical questions regarding some of your process, a about the app and the scale and especially your way of spot checking on individual on such a big scale bar/restaurant as mine. Even after read your last ebook several times I’m still wondering a few things to really go the next step with your company. Would it possible to discuss that by email ? Thanks a lot in advance
@@DaveAllredTheRealBarman How do you get the reports of liquors bottles?
Hi Dave will your registration be opening soon?
Does this scale/system integrate with POS systems? Or would i just need to run it separately.
Hey chessguy, the way we integrate with POS systems is you simply export your sales data to excel and it uploads instantly into Bar Patrol. We have a quick snippet video (under 2 min) that shows you how it works. You can check it out here: vimeo.com/461551171/5883d8d8e9
Is this still operational? I’m not interested in signing up if it’s not an operational app.
Hi Shannon, yes it absolutely is. You can go to the website to check out the details: www.barpatrol.net/
If you are going to empty the bottle anyway, why wouldn't you just weigh the empty bottle?