00:00:01,666 this is Jamie with bar I in this video
00:00:03,633 we're gonna show users of Heartland
00:00:05,066 point of sale system how they can combine
00:00:07,766 the raw sales data
00:00:08,866 contained in a Heartland point of sale system
00:00:10,900 with bar I's detailed inventory process
00:00:13,833 to yield insights that allow them to run
00:00:15,800 a lower liquor cost and run a more profitable bar
00:00:18,566 so here we're looking at a raw point of sale report
00:00:21,633 that lists all of the sales
00:00:23,600 and which buttons were pressed over a given period
00:00:26,033 in this case a two week period in March
00:00:29,566 on this version
00:00:30,500 I've highlighted five different buttons that include
00:00:33,300 Jameson the challenge being that
00:00:35,700 while we can see the exact
00:00:37,033 number of each drink that was sold
00:00:39,233 the amounts
00:00:40,666 that are served with each of these drinks varies
00:00:44,033 so
00:00:46,300 here on the bar eye side
00:00:47,666 let's go ahead and show us how
00:00:49,000 we upload the sales report
00:00:53,233 a few clicks upload the sales report
00:00:55,866 it gives us a preview
00:00:58,200 and then we can see the same same sales data
00:01:01,800 and what the Borrow
00:01:02,833 Recipes module allows us to do is to assign
00:01:05,233 a precise and exact
00:01:06,600 recipe for each button in your point of sale system
00:01:09,066 including ones that require multiple ingredients
00:01:12,133 and notice that the recipe amounts
00:01:14,066 fully customized to your bar and your glassware
00:01:16,666 so for example if you have a smaller shot glass
00:01:19,000 in this case a shot glass just under 1 ounce
00:01:21,600 we can account for that as well as the singles
00:01:23,300 doubles and other sizes
00:01:27,300 when we then combine the sales data
00:01:29,566 with our counting data in this case
00:01:31,466 previously we had 12.4 and then we have 9.4 bottles
00:01:35,033 more recently we can conclude we've poured 3
00:01:37,866 and the software allows us to see exactly
00:01:40,033 where it was counted to confirm the counts
00:01:43,466 and so we can see for instance
00:01:45,000 in well three
00:01:45,633 they had a bottle weighing 50 ounces that was 94% full
00:01:50,833 on the sales side
00:01:52,000 now that we have a record of what was sold
00:01:54,600 and what the recipe of each button is
00:01:57,066 we can multiply the quantity by the recipe amount
00:02:00,466 and determine what the ounces were sold
00:02:03,000 and convert that into units
00:02:05,833 so that for each product at your bar
00:02:07,700 or Jameson in this case
00:02:09,433 we can determine how many servings were sold
00:02:11,566 and what was poured in real life
00:02:13,366 this is an unusual situation
00:02:14,700 where we actually sold more than what we poured
00:02:18,066 but when we dig further
00:02:19,466 and look at the other Jameson products
00:02:21,666 we notice that 13 servings of Jameson Orange were sold
00:02:25,000 but none was poured so
00:02:26,633 either the bartenders are
00:02:28,266 ringing up the orange as Jameson
00:02:30,166 or perhaps we don't have a button
00:02:31,466 forcing them to do that
00:02:33,066 but that accounts for at least some of that overage
00:02:35,833 and the good news for this bar is
00:02:37,833 their overall liquor score is basically perfect
00:02:41,700 and the score for the bar
00:02:43,766 is also about as good as it gets
00:02:45,433 where this bar is only missing 1.7%
00:02:49,400 of all of the 7,000 measures of alcohol
00:02:52,500 that were served during this two week period
00:02:54,700 so that's how you can turn your raw
00:02:56,633 Heartland point of sale data
00:02:58,233 into meaningful insights
00:02:59,466 about the performance of your bartenders
00:03:00,833 and bar to ultimately run a more profitable bar
00:03:04,433 thanks for watching
.png)
