00:00:02,400 this is Jamie with Bar I
00:00:03,800 welcome back to our how it works sales series
00:00:06,000 in this video we're going to dig into
00:00:08,033 a key point of differentiation for Bar I
00:00:10,200 which is inventory with a coach
00:00:12,300 or variable services
00:00:13,866 to help you get the most out of your inventory system
00:00:16,966 so again just a reminder
00:00:18,600 what we see customers coming to us with
00:00:21,666 a problem is they're not doing accurate inventory
00:00:24,066 where they can really
00:00:25,033 see the performance of individual items
00:00:26,800 and compare what was sold and what was poured
00:00:29,466 and we're all about a down to the serving approach
00:00:31,566 for inventory
00:00:33,033 the key challenge for bars is normally two fold
00:00:37,066 you normally don't have the right software
00:00:39,000 or you've got decent software
00:00:40,566 but you're not fully implementing it and executing
00:00:43,466 to the full capabilities of that software
00:00:45,966 and so what we believe is that
00:00:47,766 good software needs people who know how to use it
00:00:50,466 and so we pair your managers with an account manager
00:00:53,666 who will
00:00:55,500 work on live zoom
00:00:57,033 training sessions during the setup process
00:00:59,600 then each week when they do inventory
00:01:01,366 they will receive the data
00:01:03,066 help them with any errors
00:01:05,833 teach them and coach them on checking individual items
00:01:09,700 reconcile those changes
00:01:10,900 and then provide a video report each time you count
00:01:13,600 so you can learn from your errors
00:01:15,366 do better next time
00:01:16,200 and continue to improve performance
00:01:17,900 until your bar is humming
00:01:19,433 and making money as it should
00:01:21,366 so let's start with uh
00:01:22,966 we're gonna break down how we help you in three bits uh
00:01:26,033 how we help you during the setup process
00:01:28,566 with data entry
00:01:29,633 and providing help with accuracy and oversight
00:01:33,300 uh let's take a look
00:01:37,266 so this is on the setup process um
00:01:39,700 rather than just ship you
00:01:40,900 your equipment and get you assigned in
00:01:43,033 and then let you figure out on your own
00:01:44,900 we go through a series of four live zoom meetings
00:01:47,300 so the first meeting um is the map setup meeting
00:01:50,833 we teach you how to create that shelf to sheet mapping
00:01:53,000 and fill in the items just by scanning their barcodes
00:01:56,700 once you've done that we answer your questions
00:01:59,500 double check everything's been done correctly
00:02:01,000 before we move on to count training
00:02:02,400 which is the second meeting
00:02:03,833 where we teach you how to weigh
00:02:05,700 open items using the Bluetooth scale
00:02:07,433 and connect that device to your hardware
00:02:10,833 and then perform error checks during the counts
00:02:13,200 as well as counting all the full items
00:02:14,566 of course after we've done our initial count
00:02:17,266 we have a recipe set up meeting
00:02:18,900 so we learn all about your standard glassware
00:02:21,366 drink sizes the signature drink um menu
00:02:24,866 uh and cocktail recipes
00:02:26,900 as well as discussing
00:02:28,400 the areas where we might need to update
00:02:30,366 point of sale programming
00:02:31,566 so that it gives a better record of what's been sold
00:02:33,866 and then the final meeting
00:02:35,400 we teach you what has to be done each week
00:02:37,400 in what order um
00:02:39,000 and most importantly teach you
00:02:40,100 how to investigate the errors that are inevitable
00:02:42,700 in most inventory systems
00:02:44,300 and we really see the errors as an opportunity um
00:02:47,466 moving on so on a weekly basis um
00:02:50,666 we're responsible for the boring
00:02:53,366 time consuming part of data entry
00:02:55,266 and the more technical
00:02:56,233 complicated parts of sort of accuracy oversight
00:02:59,500 integrating your purchase and sales
00:03:01,233 so on the data entry side
00:03:02,766 rather than you having to code
00:03:04,566 and enter all of your invoices
00:03:06,000 line by line
00:03:06,800 you simply upload them into the system the day before
00:03:09,366 you do your account
00:03:10,266 or if you're a Fintech Pro customer
00:03:11,866 you just provide access and we automatically
00:03:14,000 can pull them down and upload them into the system
00:03:16,600 what that does again
00:03:17,700 down to the serving is for every invoice
00:03:19,766 we know the date the invoice number
00:03:21,566 the total amount
00:03:22,866 and our data entry team enters the items exactly
00:03:27,100 so that the number of items delivered
00:03:29,666 and the prices are all matched to the penny
00:03:32,200 so that we know we've reconciled that correctly
00:03:35,066 on the sales integration side
00:03:37,166 this is an area where a lot of systems fall down
00:03:39,800 we know which
00:03:41,166 point of sale report you need to run from your system
00:03:43,466 we integrate 40 different systems
00:03:45,466 and then we help you
00:03:46,966 determine the recipes and reprogram the system
00:03:49,066 in cases where we need to do that
00:03:50,933 so in this case they've uploaded the point of sale
00:03:53,200 for the matching period between the two counts
00:03:55,600 and your point of sale system
00:03:58,000 will tell us all the different buttons
00:04:00,666 how often they were pressed
00:04:01,633 and how many dollars were taken
00:04:03,033 our system automatically calculates the button count
00:04:06,000 times the recipe and so it does it for different sizes
00:04:09,300 so for singles martinis
00:04:11,600 double shots um this is just a modifier button
00:04:14,833 but it can calculate exactly how many ounces were sold
00:04:17,666 and again we walk you through this process
00:04:19,433 and take care of the technical parts for you
00:04:24,066 um on the accuracy and oversight side of things um
00:04:27,566 we always find there are errors
00:04:29,300 when you count inventory so you can just magically
00:04:31,700 or presume this is magically gonna be correct
00:04:33,900 or you can see that as an opportunity of
00:04:36,366 to learn where you're making errors
00:04:38,200 and use that as a feedback loop to improve things
00:04:41,166 after you perform a count and upload your sales report
00:04:44,066 your Bar I
00:04:46,000 account manager will perform initial analysis
00:04:46,700 and identify a list of items where the difference
00:04:49,300 or the amount sold and the amount poured varies
00:04:51,866 that is presented to you
00:04:53,233 we send you an email and it says in this case
00:04:55,000 there's 14 items to check
00:04:56,866 let's check why we have these variances
00:04:59,900 so you then go and investigate them
00:05:01,633 it's easier to do it
00:05:02,666 cause someone's chosen which items to investigate
00:05:04,500 and there's specific screens to click through
00:05:06,666 there's gonna be another video coming up on the error
00:05:08,833 resolution process in detail
00:05:10,800 but your manager investigates those and responded
00:05:14,766 so if they didn't
00:05:16,833 find the error but suspect a missing invoice
00:05:17,600 they can tell us that
00:05:19,133 and we'll manually adjust for that
00:05:21,300 if they mixed up the regular
00:05:23,533 version of a vodka with a flavoured version
00:05:28,500 they can identify that and correct it in some cases
00:05:30,766 they'll investigate an error or a difference
00:05:32,666 a variance between what was sold and poured
00:05:35,233 and the detail is correct
00:05:36,866 in which case there's no change
00:05:38,866 but we've now checked that variance and in this case
00:05:40,100 we had a new counter this week
00:05:41,300 and so they made a few more errors
00:05:43,166 because they were not as familiar
00:05:45,766 so for instance
00:05:48,900 they mixed up the Chardonnay and the Pinot Grigio
00:05:50,733 they confused a couple of other things
00:05:52,900 we then receive those responses
00:05:54,566 reconcile them into the system
00:05:57,200 and record a video report for you
00:05:59,366 that gives you further feedback
00:05:59,866 we're obviously
00:06:02,133 pretty knowledgeable about inventory and our software
00:06:06,666 so that the end result is detailed
00:06:08,066 accurate results
00:06:10,300 down to the serving for individual items
00:06:12,000 wrapped up for your bar
00:06:16,100 and the system is more accurate and useful
00:06:18,533 as well as the experience being better
00:06:21,500 and like I said we have variable services
00:06:23,800 so during the setup and initial weeks of count
00:06:26,100 you'll use our account services
00:06:28,733 to make sure you get things working correctly
00:06:29,633 and then if
00:06:31,866 and when you wish to save some money by doing this
00:06:34,500 independently you can do that um
00:06:36,400 but we think you should solve the problem first
00:06:38,166 and get the accuracy and then
00:06:39,400 consider how much assistance
00:06:41,000 you need on an ongoing basis
00:06:42,300 cause that's how you nail inventory
00:06:43,800 and make your bar more profitable
00:06:44,966 thanks for watching
00:06:47,133 and look out for further videos in this series
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