TigerChef

Going hi-tech normally requires an outlay of cash, but most argue electronic equipment that tracks inventory and prevents shrinkage pays for itself. For the bar, a special pourer spout can tell you just how much liquor winds up in the glass-an interesting concept as it can be analyzed against sales data. The concept is quite simple, actually. A radio frequency transmitter is built into a waterproof pourer, and transmits the total volume of each pour. The receiver maintains the data, which is later transmitted to the computer via a cable. Optional software can spit out all kinds of reports-most importantly, the time/date of each pour and the total volume, the cost of the pour as well as anticipated sales.

Bartenders may frown on the technology that could ultimately get them in trouble. After all, no manager wants to see wastage, and free-pouring isn't always exact, especially during peak service times. But it also aides management in assessing inventory and ordering stock. By knowing exactly what was poured (to the hundredth of an ounce), time usually spent manually counting bottles and estimating remaining amounts can be better spent doing something else, like focusing on customer service and being more involved with other day-to-day operations.

The initial investment in a complete system (pourers, receiver, software, etc.) can range from $10,000 to $25,000, depending on needs and bar size. Many current users of this type of technology say it pays for itself within a quarter. The majority of managers were shocked to find just how much waste there was, and how much overstock was purchased based on estimates rather than raw numbers.

Do you use this technology in your establishment? What are your thoughts? We'd love to hear...

Filed under: Hi-Tech Restaurant • General

Tags: bar