Tight controls with a thorough process
Sometimes, just following a thorough bar inventory process can deliver real value.
Union League Cafe is one such example. This classic high-end French bistro gets a lot out of AccuBar with one service bar and a banquet bar. Situated near Yale University in New Haven, CT, the restaurant’s volume varies wildly depending on the school schedule.
“We use AccuBar mostly for weekly inventory, receiving, ordering, tracking, and transfers to and from our other restaurant locations,” said Sommelier and Beverage Manager James Todeasa. “We also use the Profit Watch report to help us figure out our pour cost on a weekly basis, which really helps in figuring out when prices need to be changed, either for higher or lower — when the prices we pay change, Profit Watch helps tell us how much of a margin we are or aren’t making. It also really helps us make sure there’s nothing miscounted or missing on a weekly basis.”
When the prices we pay change, Profit Watch helps tell us how much of a margin we are or aren’t making. It also really helps us make sure there’s nothing miscounted or missing on a weekly basis. — Sommelier and Beverage Manager James Todeasa
In his 10 years of restaurant experience, James has suffered through plenty of pen and paper inventory days, and he says there’s no comparison. “… at previous restaurants, it was always pen and paper. On a much smaller scale, it would still take hours. Now, with a lot more inventory to take, I’m glad to have a scanner and labeling. It is faster, no doubt about it.”James was also a beta tester for our smartphone app, and continues to find it useful. “I use it mainly to receive orders,” he said. “If I’m training someone on the handheld scanner, I’ll scan alongside the trainer.”
James added a final shout-out to the AccuBar Support team for being “…extremely helpful every time.”