00:00:02,700 this is Jamie with bar I
00:00:04,200 this video is part of our why bar I video series
00:00:06,666 where we address some of the high level questions
00:00:08,600 around why you might consider using bar
00:00:10,566 I as your beverage inventory provider
00:00:12,766 so in this video
00:00:13,400 we're gonna talk about the opportunity of errors
00:00:15,966 and the feedback loop um
00:00:18,000 so if you've done inventory
00:00:20,033 you know that it is a manual
00:00:21,566 boring process and often creates um
00:00:23,800 some uncertainty and questions
00:00:25,600 when you finish the results
00:00:27,266 and so one of the criticisms we have of other self
00:00:30,400 service systems um
00:00:32,100 is that they kind of imagine away this problem
00:00:34,900 like the average bar we work with
00:00:36,500 has around 200 different products
00:00:38,633 we've got smaller bars
00:00:39,800 and bars up to having over 800 products
00:00:43,100 one thing we've Learned time and time again
00:00:45,066 is that when you get human bartenders
00:00:47,666 human delivery drivers um human counters
00:00:51,000 uh point of sale systems programmed by humans
00:00:53,700 there is going to be errors with 100% certainty
00:00:57,033 literally I can count on my hand the number of times
00:00:58,766 we haven't seen errors in a count
00:01:00,433 out of 30,000 bar inventory audits
00:01:03,033 and so you can either imagine that your
00:01:05,200 when you do your counts and input your recipes
00:01:07,666 you can either imagine
00:01:08,566 everything's gonna magically be correct
00:01:10,300 and accurate and and and and believable
00:01:13,200 or you can realize that it will not be
00:01:14,966 and develop a process around that
00:01:16,466 and that's what we do with the bearing support process
00:01:19,600 or sometimes what we call a feedback loop
00:01:21,766 so the idea is that each week when your um
00:01:23,900 managers take inventory
00:01:25,433 they submit a completed account
00:01:27,433 the sales report for the matching period
00:01:29,366 and all the purchase information
00:01:30,500 either by uploading the invoices or um
00:01:32,766 getting access uh
00:01:33,666 to the invoices through fintech or one of our partners
00:01:37,266 so that's where the situation stops
00:01:39,566 normally
00:01:40,033 you compile all that data and you have your results
00:01:43,366 but that's where there are errors
00:01:45,033 and so with Barry System
00:01:46,600 your independent account manager receives that count
00:01:49,433 the same day as you completed it
00:01:51,200 and they take a detailed review
00:01:52,833 remember this is someone that spends
00:01:54,300 their entire day looking at bar
00:01:56,100 inventory results so
00:01:57,033 they're quite knowledgeable
00:01:58,100 and an expert at identifying where there's issues
00:02:01,333 so we look through the items that we're inventorying
00:02:03,666 and we choose a sub list of normally about 10 items
00:02:07,700 where there's a significant difference
00:02:09,200 between how much you sold
00:02:10,166 and how much you poured and if there's variances
00:02:13,300 the cause that variance one of two things
00:02:15,033 either it's an error
00:02:16,066 where there's some sort of calculation error
00:02:17,666 like we counted wrong the invoicing was
00:02:20,300 you know
00:02:20,666 it was a litre bottle delivered normally get 7:50
00:02:23,066 so there's confusion there
00:02:24,400 we counted the wrong size
00:02:25,633 we counted the Blanco but
00:02:27,266 we didn't have the right button in the point of sale
00:02:29,566 so there's either errors or there's true variances
00:02:33,066 where in fact
00:02:33,800 the amount we poured was different
00:02:35,233 to what we sold and so
00:02:36,700 by choosing or
00:02:39,033 having a process to identify
00:02:40,500 which items need to be checked
00:02:41,666 and then in um
00:02:42,633 being able to investigate all accounts
00:02:44,866 all of the recipes that associate with that product
00:02:47,200 all of the deliveries in detail
00:02:49,666 it gives you the opportunity to
00:02:51,466 investigate those variances before we finalize results
00:02:54,066 and so one of two things will happen
00:02:55,700 if the number is correct by investigating all of the
00:02:58,566 the details you'll have higher confidence
00:03:01,033 and confirm that the number is
00:03:02,366 in fact correct
00:03:03,800 if as often happens and happens more of course
00:03:05,900 at the start you uncover that actually
00:03:07,700 the reason it's wrong is because we've
00:03:09,366 got a recipe wrong or we're missing a recipe
00:03:10,966 or we don't have a point of sale button for that
00:03:12,433 or the count was wrong you'll be able to
00:03:14,666 investigate that before we finalize the results
00:03:17,300 and therefore figure out where the error is
00:03:20,066 which will do two things
00:03:21,033 it will allow when you respond and say
00:03:22,866 increase count by decrease count by sorry
00:03:24,766 I didn't have a button for that
00:03:26,200 we'll update the results based on that feedback
00:03:28,833 so that the results are now more accurate
00:03:30,700 and critically
00:03:31,633 you get specific feedback about where you're currently
00:03:34,266 making errors so that you can correct them next time
00:03:37,066 so what we see with clients is that
00:03:38,800 at the start of the process
00:03:40,466 they're confusing Blanco and reposado
00:03:42,433 tequilas in different sizes
00:03:43,766 and they didn't add this because
00:03:45,066 they thought it was a one off
00:03:46,466 and all the sort of human problems
00:03:48,966 and we identify those
00:03:50,400 we investigate those big variances to start
00:03:52,233 the next week you'll have a little bit less
00:03:53,600 and the variances hopefully be less
00:03:55,200 and over time the
00:03:56,966 the number of items we check
00:03:58,800 the size of the variances
00:04:00,166 and the number of changes we have are gonna be small
00:04:03,166 but unless you have a recognition
00:04:05,266 that there are errors in your inventory
00:04:07,000 and having a robust process
00:04:09,366 just accepting that's an opportunity to do better
00:04:11,800 and then spending time before your final results
00:04:14,300 investigating them
00:04:15,433 you're gonna be swimming in errors and do
00:04:18,000 dealing with the typical bouncing liquor cost and
00:04:20,266 and sort of problems
00:04:22,166 and poor experience
00:04:22,966 that most bars experience with their inventory system
00:04:24,866 so if you would like to start using um
00:04:27,433 errors as an opportunity in our feedback loop um
00:04:30,166 please give us a call or set up a demo online
00:04:32,433 and we'd love to talk about how we can revolutionize
00:04:34,566 and change a system where you're spinning your tires
00:04:37,566 wasting time everyone hates the system
00:04:39,500 and it's not useful to a system
00:04:41,166 which is efficient and effective
00:04:43,433 and helps you run a more profitable bar
00:04:45,500 thanks for watching
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