00:00:01,600 this is Jamie with bar I in this video
00:00:03,600 we're showing Clover point of sale users
00:00:05,633 how they can integrate
00:00:07,100 their Clover point of sale system
00:00:08,700 with beverage inventory
00:00:10,033 to precisely compare what's being sold
00:00:12,266 with what's being poured in real life
00:00:14,800 here we use an example of well vodka
00:00:16,866 and by running this report in Clover
00:00:18,633 we can see exactly how many times a well
00:00:21,366 vodka drink was sold however
00:00:23,466 there is challenges
00:00:24,400 because all the different variations
00:00:26,966 and mixtures affect the size
00:00:30,000 and it doesn't include the signature drinks
00:00:32,700 looking here at the bar I recipes module
00:00:35,000 we can see that during the setup process
00:00:37,200 for every single button in the system
00:00:39,800 we've written a precise recipe
00:00:41,800 with the exact amount the drink calls for
00:00:44,033 this also includes non obvious drinks
00:00:46,100 like iced tea or Moscow mule
00:00:48,800 the end result is
00:00:50,500 for each period when they take inventory
00:00:52,200 the system will multiply the number of times
00:00:54,566 a button was pressed
00:00:56,000 by the serving size for that button
00:00:58,066 to calculate a precise amount sold
00:01:00,366 which is converted into litres
00:01:02,233 and then we add this up for every button in the system
00:01:05,233 this allows us according to bar eyes
00:01:07,233 down to the serving approach to inventory
00:01:09,566 for every single product at your bar
00:01:12,000 we can calculate how many servings were sold
00:01:14,233 during the period
00:01:15,400 and then what was poured in real life
00:01:17,400 this bar is actually missing 123 servings
00:01:20,400 or over 3.5 bottles
00:01:22,700 and they're accounting for 85% of the
00:01:24,833 vodka that was sold during the period
00:01:27,000 this is a typical starting score for a bar
00:01:29,166 missing 15% of what they're pouring
00:01:31,433 and by doing this on a recurring basis
00:01:33,266 we're able to help our clients dial in results
00:01:35,833 and run a lower liquor cost and more profitable bar
00:01:38,500 if you're interested to learn more
00:01:39,800 please book a demo and as always thanks for watching
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