00:00:00,066 would you like to hold your bar
00:00:01,500 staff and managers more accountable
00:00:03,366 bar eyes down to the serving
00:00:04,600 approach to bar inventory allows you to do just that
00:00:07,000 at this particular bar
00:00:08,200 they had $96,000 of sales during the period
00:00:11,033 and accounted for 95.5% of everything poured
00:00:14,800 they're missing
00:00:15,233 just four and a half percent of what was poured
00:00:17,200 it resulted in an overall liquid cost of just under 17%
00:00:20,466 and then in terms of the manager follow through
00:00:22,833 and their execution
00:00:24,100 they scored 9 out of 10 on Barry's Efficiency Index
00:00:26,866 the efficiency
00:00:27,633 index scores your managers on five different elements
00:00:30,933 for everyone they can score a maximum of 2
00:00:33,366 giving them a score out of 10
00:00:34,766 that measures how well they're doing
00:00:36,600 in terms of executing
00:00:37,833 and following through on having an organized
00:00:40,300 profitable beverage program
00:00:41,600 when you can precisely measure
00:00:43,066 the performance of your bartenders
00:00:44,700 and the follow through level of your managers
00:00:46,666 unsurprisingly
00:00:47,700 it tends to result in a lower liquor cost
00:00:49,966 and higher profits
00:00:52,200 count fast see results down to the serving
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