| Controlling the Pour Levels of Bartenders | | | | ounces per glass. (25.4 / 7 = 3.63) which says you will |
| Let's face it, if there was never a spill, a broken bottle, | | | | serve 3.63 glasses of wine per bottle purchased. |
| server impropriety with reusing the same check for | | | | Next comes your sales from your Point of Sale |
| multiple customers, mis-rang orders on the POS and all | | | | (Aloha, Digital Dining, Micros, Restaurant Manager or |
| pours were at the perfect level, then we would have | | | | Revention to name a few). For the time period of |
| nothing to worry about. Two techniques I have seen | | | | counting, pull the number of glasses sold for each wine |
| are requiring all liquors to be poured into a "jigger" or | | | | poured by the glass. If you sold 50 glasses of House |
| shot glass before being mixed into a drink and also | | | | Cabernet at a predetermined 7 ounce pour than you |
| measured pourer caps that are designed to deliver the | | | | sold (50 x 7 = 350) ounces of Cabernet. Well 350 |
| perfect amount of alcohol into a mixed drink. Both of | | | | ounces sold divided by 25.4 ounces per bottle yields = |
| ideas have merit and can work but many times | | | | 13.78 bottles of Cabernet that were sold. So you can |
| frustrate bartenders and interrupt service flow. | | | | now calculate your beginning # of bottles - 13.78 (# |
| Another idea is to build a requisition system that unifies | | | | sold) + purchases = ending inventory. Since you count |
| the counting of product, which typically already takes | | | | the ending inventory simple compare what you should |
| place for inventory reasons, with the time proven | | | | have on hand to what you actually have on hand. I |
| calculation of beginning product - sales + purchases = | | | | have personally implemented this into a restaurant with |
| ending inventory. Well when product is counted at the | | | | high volume wine sales and they typically have a |
| end it should = the previous calculation without variation. | | | | variance of +/- 1 bottle of wine out of 950 glasses of |
| The variance in this method or how much extra or | | | | wine poured and sold. |
| missing product is calculated will identify the degree of | | | | When you pay attention to alcohol, the bartenders will |
| the problem. Let's take a look at Wine poured by the | | | | follow suit. This also provides an ample opportunity to |
| glass. | | | | create a game for your bartenders. Depending on an |
| Each bottle of wine has a measure, a 750 ml is | | | | acceptable variance you as a manager or owner |
| roughly 25.4 ounces. So depending on your pour level | | | | determines you can reward or discipline your |
| you can determine how many glasses you can serve | | | | bartenders based on their performance and |
| out of that bottle of wine. Lets say your pour level is 7 | | | | adherence to your controls. |