00:00:00,000 in this video we're gonna show users of Heartland
00:00:01,966 point of sale system how they can combine the raw
00:00:04,266 sales data contained in a Heartland
00:00:05,766 point of sale system
00:00:06,666 with Bar-i's detailed inventory process
00:00:09,000 to yield insights that allow them to run
00:00:10,666 a lower liquor cost and run a more profitable bar
00:00:12,766 so here we're looking at a raw point of sale report
00:00:15,200 that lists all of the sales
00:00:17,066 and which buttons were pressed over a given period
00:00:19,466 in this case a two week period in March
00:00:21,600 on this version
00:00:22,500 I've highlighted five different buttons that include
00:00:25,266 Jameson the challenge being that
00:00:26,966 while we can see the exact
00:00:28,266 number of each drink that was sold
00:00:29,800 the amounts that are served with each of these drinks
00:00:32,400 Bar-i's here on the Bar-i side
00:00:34,366 let's go ahead and show us how
00:00:35,666 we upload the sales report
00:00:37,333 a few clicks upload the sales report
00:00:42,000 it gives us a preview
00:00:43,333 and then we can see the same same sales data
00:00:46,266 and what the Bar-i
00:00:47,300 recipes module allows us to do is to assign
00:00:49,800 a precise and exact recipe
00:00:51,433 for each button in your point of sale system
00:00:53,500 including ones that require multiple ingredients
00:00:55,833 and notice that the recipe amounts
00:00:57,800 fully customized to your bar and your glassware
00:01:00,400 so for example if you have a smaller shot glass
00:01:02,800 in this case a shot glass just under 1 ounce
00:01:04,900 we can account for that as well as the singles
00:01:06,633 doubles and other sizes when we then
00:01:08,600 combine the sales data with our counting data
00:01:11,400 in this case
00:01:12,100 previously we had 12.4 and then we have 9.4 bottles
00:01:15,666 more recently we can conclude we've poured 3
00:01:18,033 and the software allows us to see exactly
00:01:20,100 where it was counted confirm the counts
00:01:22,166 so we can see for instance
00:01:22,600 the well three they had
00:01:24,700 a bottle weighing 50 ounces was 94% full
00:01:28,066 on the sales side
00:01:29,200 now that we have a record of what was sold
00:01:31,733 and what the recipe of each button is
00:01:34,133 we can multiply the quantity by the recipe amount
00:01:37,266 and determined what the ounces were sold
00:01:40,233 and convert that into units
00:01:42,333 so that for each product at your bar
00:01:42,366 or Jameson in this case
00:01:44,266 we can determine how many servings were sold
00:01:45,666 and what was poured in real life
00:01:48,700 this is an unusual situation
00:01:48,700 where we actually sold more than what we poured
00:01:52,466 but when we dig further
00:01:52,466 and look at the other Jameson products
00:01:56,033 we noticed that 13 servings of Jameson Orange were sold
00:01:59,300 but none was poured so
00:02:01,000 either the bartenders are
00:02:01,000 ringing up the orange as Jameson
00:02:04,500 or perhaps we don't have a button
00:02:04,500 forcing them to do that
00:02:07,166 accounts for at least some of that overage
00:02:07,600 the good news for this bar is
00:02:10,300 their overall liquor score is basically perfect
00:02:15,300 and the score for the bar
00:02:15,433 is also about as good as it gets
00:02:17,000 where this bar
00:02:18,766 is only missing 1.7% of all of the 7,000
00:02:24,100 measures of alcohol
00:02:24,100 that was served during this two week period
00:02:27,000 that's how you can turn your raw
00:02:27,066 Heartland point of sale data into meaningful insights
00:02:31,366 thanks for watching
00:02:32,200 count fast see results down to the serving
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