00:00:01,833 this is bar I make counting count series
00:00:04,600 where we show you how our down to the serving approach
00:00:06,633 to bar inventory
00:00:07,833 can increase profits by 30%
00:00:11,266 so on this starting page we're looking at a bar
00:00:13,266 who's got an overall score of 85%
00:00:17,900 the losses are kind of about equal in percentage terms
00:00:21,000 but we're gonna focus here on liquor
00:00:23,066 as we can see
00:00:23,766 that liquor is missing the largest amount of servings
00:00:27,400 moving on to our offsets page
00:00:28,866 we can see a list on the right of items
00:00:30,766 which have more run than poured
00:00:32,800 but on the left here's the top items which are missing
00:00:37,166 number two here is Saucer Hornitos
00:00:39,266 we're showing a loss of 113 servings
00:00:42,200 let's take a deeper look so on salsa Hornitos here
00:00:45,833 the accountability percentage is 83
00:00:48,266 we're missing 113 servings of five bottles
00:00:51,833 and interesting to note
00:00:52,700 a pretty strong trend last week
00:00:54,366 we're missing very similar amount
00:00:55,600 117 servings of 5.19 but how do we know that
00:01:00,700 well previously we counted 71.8 bottles
00:01:04,966 none were delivered and today we counted 42
00:01:08,666 do the math and you can figure out
00:01:10,100 we poured 29 bottles
00:01:12,633 but the point of sale only shows sales for 24.8
00:01:16,866 and by turning that into something meaningful
00:01:18,800 or serving sold versus servings poured
00:01:21,800 we can see why we sold just over 550
00:01:25,900 we poured closer to 700
00:01:28,233 and that's where those 113 servings are missing
00:01:31,166 so in by tracking servings run versus servings poured
00:01:35,433 and looking at losses on a product by product basis
00:01:38,500 we can identify those problematic products
00:01:41,000 find the causes and therefore
00:01:42,566 solutions to those
00:01:43,633 and ultimately cut the losses and make more profits
00:01:46,200 thanks for watching
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