Beverage Inventory Tracking Systems » Don't Lose The Booze
The Fairmont Turnberry Isle Resort & Club in Miami implemented a new bar monitoring and inventory system in their Cascata Grille Bar and Lobby Lounge last May, and, according to Hotel Manager Tim Herman, it is already a success.
“We’ve found Beverage Metrics to be a truly valuable asset in managing beverage costs as well as inventory,” Herman says.
Developed by restaurant owner David Teller, Beverage Metrics’ beverage management system is multi-faceted. Using a branding station, a bar manager scans the UPC code on each wine, beer, and liquor bottle; the system recognizes it for instant inventorying; then a miniature sensor is attached to the bottle. The sensor measures each pour, matching the brand with the ring-up and recipe, and then interfaces with a wireless management system, sending the collected information to an Internet database. Pour volume, brand, and payment information are detailed in daily reports, and an unaccounted pour is distinctly marked until reconciled.
Emiliano Aloi, a restaurant owner as well as director of sales and marketing for Beverage Metrics, says the product was developed due to frustration over lost liquor inventory.
“It’s a massive problem in this country. Did you know that about 20 percent of liquor inventory gets lost?” Aloi asks. “And banquet inventory losses are double those in restaurants and bars, so it is a big problem for hotels. Our banquet and bar liquor monitoring system tracks inventory and lets management know where it is being lost and by whom.”
But bartenders needn’t feel that the system represents some sort of witch hunt. Aloi explains that it can actually work as a motivational tool and reward system if management takes steps to recognize bartenders who are pouring and ringing up correctly.
Aside from standalone restaurant clients, the company is currently hosting test sites at several international Westin hotels and has already seen rave reviews from Omni and Fairmont. “With this liquor monitoring and reporting technology,” Herman observes, “the beverage side of my business has finally entered the 21st century.”—ABA
The Fairmont Turnberry Isle Resort & Club in Miami implemented a new bar monitoring and inventory system in their Cascata Grille Bar and Lobby Lounge last May, and, according to Hotel Manager Tim Herman, it is already a success.
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